Introduction

Crispy Buffalo Cauliflower Bites are a flavorful and addictive snack or appetizer perfect for game day or any casual gathering. These bites combine a crunchy coating with a spicy, tangy buffalo sauce for a delightful plant-based treat that even meat lovers will enjoy.

A white plate filled with cooked cauliflower florets coated evenly in a bright orange sauce, seasoned with small green herb sprinkles scattered on top. The cauliflower pieces vary in size and texture, some showing soft white inside while others are crispy and coated with the sauce. At the back right of the plate, there is a small white bowl filled with a creamy white dip, topped lightly with green herbs. The whole meal is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crispy Cauliflower Bites:
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
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

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 bite-sized florets about 1.5 to 2 inches each.
Step 2: In one shallow bowl, whisk together flour, 2 teaspoons garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add milk, whisking until smooth and thick like pancake batter. Place Panko breadcrumbs in a second shallow bowl.
Step 3: Dip each floret into the batter, letting excess drip off, then coat thoroughly in Panko breadcrumbs using a wet-hand/dry-hand method. Arrange coated florets in a single layer on the baking sheet without overcrowding.
Step 4: Bake the cauliflower for 20-25 minutes, flipping halfway through, until golden brown, crispy, and tender inside.
Step 5: While baking, prepare the buffalo sauce. Melt butter over low heat or in the microwave, then whisk in hot sauce, honey or maple syrup (if using), and ½ teaspoon garlic powder until smooth.
Step 6: Remove cauliflower from oven and let cool for 1-2 minutes. Transfer to a large bowl and pour buffalo sauce over the florets, tossing gently to coat evenly. Place them back on the parchment-lined baking sheet in a single layer.
Step 7: Return the baking sheet to the oven for another 10-12 minutes to let the sauce set and slightly caramelize, avoiding sogginess.
Step 8: Let the bites cool on the pan for about 5 minutes before serving. Garnish with fresh herbs and enjoy with your favorite dip.

Tips & Variations

Use maple syrup instead of honey to make this recipe completely vegan.
Try adding a pinch of cayenne pepper to the batter for extra heat.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free Panko breadcrumbs.
Serve with ranch or blue cheese dressing for a classic buffalo experience.

Storage

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

How to Serve

A round white plate holds a pile of golden-orange crispy fried cauliflower pieces, each coated in a textured, crunchy batter and garnished with bright green chopped scallions scattered over the top. On one side of the plate, there is a small brown rustic ceramic bowl filled with creamy white dipping sauce that has a smooth texture with small visible chunks. The plate rests 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 bites instead of frying?

Yes! This recipe is designed for baking to achieve a crispy texture without frying, making it healthier and easier to prepare.

How spicy are these buffalo bites?

The heat level depends on the hot sauce you use. Frank’s RedHot offers a moderate heat, but you can adjust by choosing milder or hotter sauces to suit your preference.

Crispy Buffalo Cauliflower Bites Recipe

Print Recipe

★★★★★

4.7 from 499 reviews

Crispy Buffalo Cauliflower Bites are a delicious and addictive vegetarian appetizer featuring tender cauliflower florets coated in a flavorful seasoned batter, dipped in crunchy Panko breadcrumbs, and baked to golden perfection. Tossed in a tangy, buttery classic buffalo sauce and baked again to seal in the flavors, these bites are crispy, savory, and perfect for game day or any snack craving.

Author: Lena
Prep Time: 15 minutes
Cook Time: 35-37 minutes
Total Time: 50-52 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crispy Cauliflower Bites:

1 large head of cauliflower (about 2–2.5 lbs), washed and cut into 1.5–2 inch 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 favorite hot sauce)
3 tablespoons melted unsalted butter (or vegan butter)
1 tablespoon honey or maple syrup (optional, use maple syrup for vegan version)
1/2 teaspoon garlic powder

Instructions

Preheat Your Oven and Prepare the Cauliflower: Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Wash and thoroughly dry cauliflower, remove leaves and core, then cut into uniform bites about 1.5 to 2 inches.
Prepare the Batter and Breading Stations: In one shallow bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually whisk in almond milk until smooth, like pancake batter. Place Panko breadcrumbs in a separate shallow bowl.
Coat the Cauliflower Florets: Dip each floret into batter, letting excess drip off, then press into Panko breadcrumbs to coat fully. Place coated florets on baking sheet in a single layer without overcrowding.
The First Bake for Crispiness: Bake florets for 20-25 minutes, flipping halfway, until golden brown, crispy on outside and tender inside.
Prepare the Buffalo Sauce: Melt butter in a small saucepan or microwave-safe bowl. 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 baked cauliflower to a large bowl, toss gently with buffalo sauce ensuring all pieces are evenly coated, then place back on the parchment-lined baking sheet in a single layer.
The Second Bake to Seal the Deal: Bake the sauced florets for an additional 10-12 minutes at 425°F (220°C) to caramelize the sauce and set the coating.
Cool and Serve Immediately: Let the bites cool for 5 minutes on the pan to firm up, then serve hot, garnished with fresh chives or parsley and your favorite creamy dip.

Notes

Make sure cauliflower florets are dry before battering to ensure crispiness.
Do not overcrowd the baking sheet to avoid steaming instead of baking.
Use Panko breadcrumbs for extra crunch instead of regular breadcrumbs.
For vegan version, use plant-based butter and maple syrup in the sauce.
The double-baking technique helps achieve a crispy exterior that holds the buffalo sauce well.
Serve immediately to enjoy the peak crispiness, as they can soften over time.

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