Crispy Buffalo Cauliflower Bites Recipe
Crispy Buffalo Cauliflower Bites are a delicious plant-based appetizer featuring tender cauliflower florets coated in a flavorful, crunchy batter and double-baked to perfection. Tossed in a tangy, classic buffalo sauce with a slight hint of sweetness, these bites deliver the perfect combination of heat, crispiness, and richness without any meat. Ideal as a crowd-pleaser or game-day snack, this recipe offers a healthier, vegan-friendly alternative to traditional buffalo wings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings (about 3/4 cup per serving) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crispy Cauliflower Bites:
- 1 large head of cauliflower (about 2–2.5 lbs), cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 ½ cups Panko breadcrumbs
For the Classic Buffalo Sauce:
- 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)
- 1/2 teaspoon garlic powder
Instructions
- Preheat Your Oven and Prepare the Cauliflower: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash and thoroughly dry the cauliflower, then remove leaves and core. Cut into uniform 1.5 to 2-inch florets to ensure even cooking.
- Prepare the Batter and Breading Stations: In one shallow bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add almond milk while whisking to form a smooth, thick batter. Pour Panko breadcrumbs into another shallow bowl.
- Coat the Cauliflower Florets: Dip each floret into the batter, letting excess drip off, then coat thoroughly with Panko breadcrumbs using a dry hand to press. Arrange coated florets evenly on the prepared baking sheet without crowding.
- The First Bake for Crispiness: Bake the florets for 20-25 minutes, flipping halfway through, until golden brown, crispy, and tender inside.
- Prepare the Buffalo Sauce: In a small saucepan or microwave-safe bowl, melt the butter. Remove from heat and whisk in hot sauce, optional honey or maple syrup, and garlic powder until smooth and glossy.
- Sauce and the Final Bake: Transfer the baked cauliflower to a large bowl, pour the buffalo sauce over them, and gently toss to coat. Return the coated florets to the parchment-lined baking sheet in a single layer.
- The Second Bake to Seal the Deal: Bake for an additional 10-12 minutes at 425°F (220°C) to allow the sauce to caramelize and adhere to the crust.
- Cool and Serve Immediately: Remove from oven and let cool for 5 minutes to allow the coating to firm up. Serve garnished with fresh herbs and your favorite creamy dip.
Notes
- Ensure cauliflower florets are dry before battering to achieve maximum crispiness.
- Do not overcrowd the baking sheet; use multiple sheets if needed to avoid steaming.
- For a vegan version, use maple syrup instead of honey and vegan butter.
- Adjust hot sauce quantity for desired heat level.
- Leftovers can be stored in an airtight container and reheated in the oven to retain crispiness.
Keywords: Buffalo cauliflower, vegan appetizer, crispy cauliflower bites, buffalo sauce, plant-based snack, baked cauliflower, spicy cauliflower, game day recipes
