Introduction

Crispy Buffalo Cauliflower Bites are a deliciously addictive, plant-based snack with a perfect balance of spicy and tangy flavors. These crunchy florets coated in a classic buffalo sauce make a fantastic appetizer or game day treat that everyone will love.

The image shows a plate filled with several pieces of crispy cauliflower, each piece coated in a bright orange, slightly glossy sauce with a textured surface. Bits of green herbs are sprinkled over the cauliflower, adding contrast. The pieces are piled up in the center of a white plate, and next to them is a small white ramekin filled with a creamy white dipping sauce also topped with green herbs. The background features a white marbled texture surface partly visible behind the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head of cauliflower (about 2-2.5 lbs)
1 cup all-purpose flour
1 cup unsweetened almond milk (or any milk of choice)
2 teaspoons garlic powder (divided)
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 ½ cups Panko breadcrumbs
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce)
3 tablespoons melted unsalted butter (or vegan butter)
1 tablespoon honey or maple syrup (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Wash and thoroughly dry the cauliflower, remove outer leaves and core, then cut into uniform 1.5 to 2-inch florets.
Step 2: In a shallow bowl, combine flour, 2 teaspoons garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk in the milk gradually to form a smooth, thick batter. In a separate bowl, place the Panko breadcrumbs.
Step 3: Dip each cauliflower floret into the batter, letting excess drip off. Then coat thoroughly with Panko breadcrumbs using a dry hand to press the crumbs on. Arrange coated florets in a single layer on the baking sheet without overcrowding.
Step 4: Bake for 20-25 minutes, flipping halfway, until golden brown and crispy on the outside but tender inside.
Step 5: While baking, melt butter in a small saucepan or microwave. Remove from heat and whisk in hot sauce, optional honey or maple syrup, and remaining ½ teaspoon garlic powder until smooth and glossy.
Step 6: Remove cauliflower from oven and let cool for a minute. Toss florets in the buffalo sauce until evenly coated. Spread them back on the parchment-lined baking sheet in a single layer.
Step 7: Bake again for 10-12 minutes until the sauce is bubbly and slightly thickened, helping it adhere well to the crispy coating.
Step 8: Let cool on the pan for 5 minutes before serving to firm up the crust. Serve immediately with your favorite creamy dip.

Tips & Variations

For a vegan version, substitute butter with vegan butter and honey with maple syrup.
Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
Adjust the amount of hot sauce to control the heat level to your preference.
Serving with ranch or blue cheese dressing complements the spicy buffalo flavor perfectly.

Storage

Store leftover cauliflower bites in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8-10 minutes to retain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up of a white plate filled with many pieces of roasted cauliflower coated in a bright orange sauce, sprinkled with chopped green herbs on top, showing a slightly crispy texture. To the side on the plate is a small white bowl with white creamy dip topped with green herbs. The cauliflower pieces vary in size, some showing the inside white stems, with the orange sauce giving a glossy look. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

Yes, this recipe is designed to be baked twice for optimal crispiness without frying, making it healthier and easier to prepare.

What can I serve with Buffalo Cauliflower Bites?

They pair wonderfully with creamy dips like ranch or blue cheese, celery sticks, and carrot sticks to balance the spice.