Buffalo Cauliflower Bites
Updated: Oct 18
Cauliflower florets get battered and baked until crisp at the edges, then tossed in buffalo sauce, most of the crunch of a wing with none of the meat.
Same wing-night rotation, just the veggie version, we make this one when we want the buffalo flavor without the meat.
Why You'll Love This Recipe
All the buffalo flavor without the meat
A lighter take that still satisfies
Great for game day spreads
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients for the Batter:
1 medium head of cauliflower, cut into bite-sized florets
95g (3/4 cup) all-purpose flour
30g (1/4 cup) cornstarch
Juice of 1/2 lemon
3g (1 tsp) garlic powder
3g (1 tsp) onion powder
3g (1 tsp) chili powder
3g (½ tsp) salt
1g (½ tsp) black pepper
60g (1/4 cup) water or milk, plus more as needed
For the Buffalo Sauce:
120g (1/2 cup) buffalo sauce
28g (2 Tbsp) unsalted butter, melted
For Garnish:
6g (2 Tbsp) fresh chives, chopped
8g (2 Tbsp) fresh parsley, chopped
60g (1/4 cup) ranch dressing, for serving (optional)
Instructions:
Preheat Oven: Preheat your oven to 450°F (230°C).
Prepare the Batter: In a large bowl, mix together the flour, cornstarch, lemon juice, garlic powder, onion powder, chili powder, salt, and pepper. Add enough water or milk to achieve a thin batter consistency.
Coat the Cauliflower: Add the cauliflower florets to the batter, making sure each piece is evenly coated.
Bake First Time: Arrange the coated cauliflower florets on a baking sheet lined with parchment paper. Bake for 10 minutes, then remove from the oven and flip the cauliflower.
Bake Second Time: Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cauliflower is golden brown and crispy.
Add Sauce: In a large bowl, combine the buffalo sauce and melted butter. Add the baked cauliflower and toss to coat evenly.
Final Bake: Place the coated cauliflower back on the baking sheet and bake for an additional 10 minutes to allow the sauce to set.
Garnish and Serve: Remove from the oven and garnish with chopped chives and parsley. Serve with ranch dressing if desired.
Additional Tips:
Crispiness: For extra crispiness, consider double-baking the cauliflower. After the final bake, let them cool slightly before serving.
Sauce Variations: Adjust the level of buffalo sauce to your spice preference. You can also mix in a little honey or sriracha for a unique twist.
Uniform Coating: Ensure that the cauliflower florets are evenly coated with the batter for a consistent texture and flavor.
Storing Instructions:
Refrigerator Storage: Refrigerate leftovers in an airtight container within 2 hours; they keep up to 4 days in the fridge.
Freezer Storage: Freeze cooled cauliflower bites in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months.
Reheating Tips: Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness. Avoid microwaving as it can make them soggy.
Ingredient Notes
Batter thickness: A light batter, rather than a thick breading, keeps the cauliflower from turning soggy once the sauce goes on.
Troubleshooting Tips
Cauliflower turned mushy: Cut florets on the larger side and do not over-bake before saucing.
Batter slid off: Shake off excess moisture and let the battered florets sit a minute before they hit the pan.
Soggy after saucing: Sauce right before serving, or bake briefly again after tossing to set the coating.
Bland centers: Season the batter itself, not just the sauce, cauliflower needs seasoning throughout.
What to Serve This With
Serve these as a lighter option alongside a platter of wings, or with celery sticks and a blue cheese dip for a full game day spread.
Comments