Crispy Buffalo Cauliflower Bites
These oven-baked Buffalo Cauliflower Bites are crispy, spicy, and satisfyingly healthy. Made with a simple seasoned batter and tossed in a zesty buffalo sauce, they’re a high-fiber, low-fat alternative to chicken wings. Perfect for game day, snacking, or weeknight dinners, they pair beautifully with ranch, celery, and carrot sticks.
Equipment
- 1 knife
- 1 cutting board
- 1 large mixing bowl
- 1 whisk
- 1 Baking sheet
- 1 Parchment Paper or Cooking Spray
- 1 Small Bowl (for sauce)
- 1 Pastry Brush (optional, for brushing sauce)
Ingredients
- 1 large head cauliflower cut into florets
- ½ cup all-purpose flour
- ½ cup water
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray for baking sheet
- ½ cup hot sauce
- 2 tablespoons butter melted
- ½ tablespoon lemon juice
- Ranch or blue cheese dressing for serving
- Carrot sticks for serving
- Celery sticks for serving
Instructions
- Preheat and Prepare the Oven: Begin by setting your oven to 450°F (230°C) so it’s fully heated by the time your cauliflower is ready to bake. Line a large baking sheet with parchment paper for easy cleanup, or lightly spray it with nonstick cooking spray to prevent sticking. Preparing the baking surface first helps ensure the florets crisp up properly without tearing when removed.
- Cut the Cauliflower into Florets: Wash and thoroughly dry one large head of cauliflower. Using a sharp knife and cutting board, carefully trim off the outer leaves and thick stem. Break or slice the cauliflower into evenly sized bite-sized florets. Try to keep them uniform so they cook at the same rate. Pieces that are too large may stay soft in the center, while very small ones may burn quickly.
- Make the Seasoned Batter: In a large mixing bowl, whisk together ½ cup all-purpose flour, ½ cup water, 2 teaspoons garlic powder, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue whisking until the mixture is smooth, lump-free, and has the consistency of a thin pancake batter. This coating will help the cauliflower develop a light crispness while locking in flavor.
- Coat the Cauliflower Florets: Add the cauliflower florets into the prepared batter. Use a spoon or your hands to gently toss and turn the florets, ensuring every piece is well coated on all sides. Allow any excess batter to drip off before transferring them to the baking sheet. A light, even layer of batter ensures a crispy finish without sogginess.
- Arrange and Begin Baking: Spread the coated cauliflower florets across the baking sheet in a single layer with a little space between each piece. Overcrowding the pan can cause steaming instead of roasting. Place the tray in the preheated oven and bake for 20–25 minutes, flipping the florets over halfway through to encourage even browning and crispness.
- Mix the Buffalo Sauce: While the cauliflower is roasting, prepare the spicy coating. In a small bowl, combine ½ cup hot sauce, 2 tablespoons melted butter, and ½ tablespoon lemon juice. Whisk until smooth and fully blended. This sauce brings the classic tangy, spicy flavor that balances perfectly with the roasted cauliflower.
- Coat with Buffalo Sauce: After the first bake, remove the cauliflower from the oven. Using a pastry brush or spoon, generously coat each piece with the prepared buffalo sauce, making sure every floret is evenly covered. Work quickly so the cauliflower stays hot and absorbs the flavors well.
- Bake Again for Extra Crispness: Return the sauced cauliflower to the oven and bake for an additional 15 minutes, or until the edges are browned and slightly crispy. This second bake allows the sauce to set onto the florets, creating that crave-worthy, sticky-spicy coating. Keep an eye on them in the final minutes to avoid over-browning.
- Serve with Dips and Veggies: Once the cauliflower is done, remove it from the oven and let it cool for 2–3 minutes. Transfer the bites to a serving platter and pair them with ranch or blue cheese dressing for dipping. For a refreshing crunch, serve alongside celery sticks and carrot sticks.
- Enjoy Immediately: Buffalo Cauliflower Bites are best enjoyed while hot and crisp. They make a fantastic game-day snack, appetizer, or meatless side dish. For the best experience, serve straight from the oven with your favorite dip.
Notes
- Cut cauliflower into uniform bite-sized florets for even cooking.
- The batter should be smooth and slightly thin, similar to pancake batter.
- Don’t overcrowd the baking sheet—space allows crispiness.
- Flip the florets halfway during the first bake for even browning.
- For extra spicy bites, add a pinch of cayenne pepper to the buffalo sauce.
- Use parchment paper to prevent sticking and make cleanup easy.
- Serve immediately for the crispiest texture; they soften as they cool.
- Best enjoyed with creamy dips like ranch or blue cheese.
- Can be made gluten-free by swapping flour with a gluten-free blend.
- For meal prep, bake once, freeze, then finish cooking when ready.
