Spicy Buffalo Cauliflower Bites (Printable)
Crispy, oven-baked cauliflower coated in spicy buffalo sauce for a bold, flavorful snack or appetizer.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 1 cup all-purpose flour
03 - ½ cup water
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon salt
08 - ¼ teaspoon ground black pepper
→ Buffalo Sauce
09 - ¼ cup hot sauce (e.g., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey or maple syrup (optional)
→ For Serving
12 - Chopped fresh parsley or chives (optional)
13 - Celery sticks
14 - Ranch or blue cheese dressing (optional)
# How-to Steps:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper or a silicone mat.
02 - Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until a smooth batter forms.
03 - Add cauliflower florets to the batter and toss thoroughly to coat each piece evenly.
04 - Spread the coated florets in a single layer on the prepared baking sheet, allowing excess batter to drip off.
05 - Bake for 20 minutes, turning the florets halfway through to ensure even browning.
06 - Combine hot sauce, melted butter, and honey or maple syrup (if using) in a small bowl and whisk until smooth.
07 - Transfer baked cauliflower to a clean bowl, pour the buffalo sauce over, and toss to coat completely.
08 - Return sauced cauliflower to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
09 - Garnish with fresh herbs and serve immediately with celery sticks and your preferred dipping sauce.
# Expert Pointers:
01 -
- It gets delightfully crispy in the oven, proving you don't need a fryer for that crunch
- The bold buffalo sauce feels like a flavorful handshake between spicy and sweet
02 -
- Patting the florets dry before battering helps the coating stick better and get crispier in the oven
- Oven temperatures matter—too low and you miss that nice crisp, too high and it might burn before cooking through
03 -
- Let the freshly baked cauliflower cool slightly on a wire rack to preserve crunch before tossing in the sauce
- Adding a pinch of smoked paprika to the buffalo sauce itself can deepen the flavor even more