Buffalo Cauliflower Bites
Crispy baked cauliflower florets tossed in spicy buffalo sauce - the vegetarian wing alternative
Ingredients
- 1 large headcauliflower(cut into florets)
- 1 cupall-purpose flour
- 1 cupmilk
- 1 tspgarlic powder
- 1 tspkosher salt
- 0.75 cupbuffalo hot sauce
- 3 tbspbutter(melted)
- ranch or blue cheese dressing(for dipping)
- celery sticks(for serving)
📝 Make Ahead
Best served immediately. The batter can be made ahead but cauliflower should be battered and baked just before serving.
Instructions
- Preheat oven to 450°F and line baking sheet with parchment
- Whisk flour, milk, garlic powder, and salt into smooth batter
- Dip cauliflower florets in batter, letting excess drip off
- Arrange on baking sheet in single layer - don't crowd
- Bake 20 minutes until coating is set and starting to crisp
- Meanwhile, mix hot sauce and melted butter
- Remove cauliflower from oven and toss with buffalo sauce
- Return to oven for 10-15 minutes until crispy and caramelized
- Serve hot with ranch or blue cheese and celery
💡 Pro Tips
Cut florets to similar sizes for even cooking. Don't skip the second bake after saucing - it caramelizes the sauce and creates crispy bits. Use a large enough pan so florets aren't crowded or they'll steam. Frank's RedHot is traditional; other sauces vary in heat. Serve immediately - these lose crispness quickly.
📜 History
Buffalo cauliflower emerged from the vegetarian food movement of the 2010s as plant-based eating became mainstream. The dish applies the beloved flavors of buffalo wings - Frank's RedHot, butter, and blue cheese - to roasted cauliflower, proving that vegetables can be just as craveable as chicken.