Buffalo Cauliflower Bites
Crispy baked cauliflower florets tossed in spicy buffalo sauce - the vegetarian wing alternative
- 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)
Best served immediately. The batter can be made ahead but cauliflower should be battered and baked just before serving.
- 1Preheat oven to 450°F and line baking sheet with parchment
- 2Whisk flour, milk, garlic powder, and salt into smooth batter
- 3Dip cauliflower florets in batter, letting excess drip off
- 4Arrange on baking sheet in single layer - don't crowd
- 5Bake 20 minutes until coating is set and starting to crisp
- 6Meanwhile, mix hot sauce and melted butter
- 7Remove cauliflower from oven and toss with buffalo sauce
- 8Return to oven for 10-15 minutes until crispy and caramelized
- 9Serve hot with ranch or blue cheese and celery
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.
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.