Spicy Buffalo Cauliflower Bites (Print Version)
Crispy cauliflower florets coated in spicy Buffalo sauce, perfect for a tangy vegetarian snack.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Buffalo Sauce
09 - 1/2 cup hot sauce (such as Franks RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
→ To Serve
12 - 2 tablespoons chopped fresh parsley or chives (optional)
13 - Ranch or blue cheese dip (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth batter forms.
03 - Add cauliflower florets to the batter, tossing to coat evenly. Shake off excess batter and arrange florets in a single layer on the prepared baking sheet.
04 - Bake for 20 minutes, flipping halfway, until golden and just starting to crisp.
05 - Meanwhile, in a separate bowl, mix hot sauce, melted butter, and honey or maple syrup if using.
06 - Remove cauliflower from the oven. Gently toss baked florets in Buffalo sauce until well coated.
07 - Return coated florets to the baking sheet and bake for another 10 minutes, until crispy and slightly caramelized.
08 - Garnish with chopped herbs if desired. Serve hot with ranch or blue cheese dip.
# Expert Hints:
01 -
- The batter creates this perfectly light, crispy exterior that somehow survives the sauce without getting soggy
- You get all that fiery Buffalo satisfaction without the heavy feeling of traditional wings
02 -
- Don't be tempted to skip the first bake without sauce, that initial crispiness is what keeps these from becoming mushy after coating
- Let them cool for just 5 minutes before serving, they'll crisp up even more and the sauce will set nicely
03 -
- A wire cooling rack is your friend for the first bake, letting air circulate underneath for all-over crispiness
- Use the back of a spoon to really work the sauce into all the nooks and crannies before the final bake