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Easy Crispy Baked Buffalo Cauliflower Bites Recipe

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These crispy baked buffalo cauliflower bites are baked, not fried, with a shatteringly crunchy coating and tangy buffalo sauce. Perfect for game day or a healthy snack, they disappear fast!

Ingredients

Scale
  • 1 large head of cauliflower (about 2 pounds or 900g), cut into bite-sized florets
  • 1 cup all-purpose flour (120g)
  • 1 cup buttermilk (240ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon baking powder
  • 1/2 cup Frank’s RedHot Original Sauce (120ml)
  • 1/4 cup unsalted butter (60g), melted
  • 1 tablespoon honey or maple syrup (optional)
  • 1/2 teaspoon Worcestershire sauce
  • Ranch or blue cheese dressing for dipping (optional)
  • Celery sticks and carrot sticks for serving (optional)
  • Fresh chives or green onions, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 450°F (230°C). Place one oven rack in the upper third of the oven. Line your baking sheet with parchment paper or a silicone mat.
  2. Prepare the cauliflower: Remove the leaves and core from the cauliflower head. Cut into bite-sized florets—about 1 to 1.5 inches wide. Rinse briefly and pat extremely dry with a clean kitchen towel.
  3. Mix the dry coating: In a medium bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne (if using), and baking powder.
  4. Prepare the buttermilk mixture: In a separate bowl, pour the buttermilk.
  5. Set up your dipping station: Line up your bowls: first the dry flour mixture, then the buttermilk, then the dry mixture again.
  6. Coat the cauliflower: Working in batches of 4-5 florets, dip each piece first into the dry flour mixture, shaking off any excess. Then dip into the buttermilk, letting any excess drip off. Finally, dip back into the dry flour mixture, pressing gently so the coating adheres. Place the coated florets on the prepared baking sheet, spacing them about 1 inch apart.
  7. Bake the cauliflower: Place the baking sheet on the upper rack of the preheated oven. Bake for 12 minutes. Carefully flip each floret using tongs. Bake for another 10-12 minutes, until the florets are deep golden brown and crispy.
  8. Make the buffalo sauce while the cauliflower bakes: In a small saucepan over low heat, combine the Frank’s RedHot sauce, melted butter, honey (if using), and Worcestershire sauce. Whisk until smooth and heated through. Alternatively, microwave in a bowl for 30-second intervals, stirring between each. Keep warm until the cauliflower is ready.
  9. Sauce the cauliflower: Once the cauliflower is out of the oven, transfer it to a large bowl. Pour the warm buffalo sauce over the top. Use tongs or a spatula to gently toss until every floret is evenly coated.
  10. Serve immediately: Transfer the sauced cauliflower to a serving platter. Garnish with chopped chives or green onions. Serve with ranch or blue cheese dressing and celery sticks on the side.

Notes

Don’t skip drying the cauliflower thoroughly—moisture is the enemy of crispiness. Use the upper rack for best browning. Baking powder is essential for a light, crispy coating. Avoid oversaucing to keep the coating crunchy. Serve immediately for maximum crispiness.

Nutrition

Keywords: buffalo cauliflower, baked cauliflower bites, crispy cauliflower, game day snack, vegetarian appetizer, healthy snack

Find it online: https://goldensimmer.com/easy-crispy-baked-buffalo-cauliflower-bites-recipe/