Spicy Buffalo Cauliflower Bites (Printable version)
Crispy cauliflower baked with spicy buffalo sauce for a flavorful, healthy snack or appetizer.
# List of ingredients:
→ Cauliflower
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 (e.g., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey or maple syrup
→ Garnish (optional)
12 - 2 tablespoons chopped fresh parsley
13 - Celery sticks, for serving
14 - Ranch or blue cheese dressing, for dipping
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss cauliflower florets in the batter until evenly coated.
04 - Arrange coated florets in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through until golden and crisp.
05 - Whisk together hot sauce, melted butter, and honey or maple syrup in a small bowl.
06 - Remove cauliflower from oven and gently toss with buffalo sauce until evenly coated.
07 - Return the coated florets to the baking sheet and bake for an additional 10 minutes until crispy.
08 - Sprinkle with chopped parsley and serve hot with celery sticks and desired dressing.
# Expert Advice:
01 -
- Crispy on the outside, tender inside, with that perfect buffalo kick that keeps you reaching for more.
- You get all the satisfaction of wings without the guilt, and vegetarians at your table will actually have something exciting to eat.
02 -
- Do not skip the flip halfway through the first bake or the bottoms will stay pale and soft instead of crispy.
- If your cauliflower is wet after washing, pat it completely dry with a towel or the batter will slide right off.
03 -
- Use parchment paper, not foil, because the batter can stick to foil and tear when you flip the florets.
- Taste your hot sauce before mixing it into the butter, some brands are much spicier than others and you can adjust accordingly.