Crispy Buffalo Cauliflower Bites Recipe
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.
- 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
