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Recipe from Simpler Savory

The recipe

Buffalo Cauliflower Bites

Prep
15 min
Cook
30 min
Total
45 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
170

2× the original author values. Recipe yield: 6 servings.

calories
340

3× the original author values. Recipe yield: 6 servings.

calories
510
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 medium head cauliflower — trimmed into bite-size florets
  • 3/4 cup all-purpose flour — or fine almond flour for low carb
  • 2 tablespoons cornstarch — or arrowroot for grain-free
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt — plus more to taste
  • 3/4 cup milk — or unsweetened almond milk; add more as needed to thin
  • 1/2 cup Frank’s RedHot or similar vinegar-based hot sauce
  • 3 tablespoons unsalted butter — or vegan butter; olive oil in a pinch
  • 1/8 teaspoon cayenne pepper — optional, to taste
  • 1 teaspoon apple cider vinegar — optional, for extra tang
  • 1/2 teaspoon honey — optional, to round sharp heat
  • 1 cup ranch or blue cheese dressing — for dipping
  • 2 cups celery and carrot sticks
  • 1 tablespoon chopped fresh parsley — optional garnish
  • 1/2 teaspoon freshly ground black pepper — optional

Instructions

  1. Preheat the oven to 450°F. Line a large sheet pan with parchment; set a wire rack inside if you have one for extra airflow.
  2. Cut the cauliflower into bite-size florets (about walnut size). Rinse and pat very dry so the batter adheres and browns.
  3. In a bowl, whisk flour, cornstarch, garlic powder, onion powder, smoked paprika, and salt.
  4. Whisk in milk to form a batter slightly thinner than pancake batter; it should ribbon off the whisk.
  5. Toss cauliflower in the batter until every nook is coated, letting excess drip off.
  6. Arrange florets on the pan with space between. Bake 18–22 minutes, until edges are lightly golden and the coating is set.
  7. While baking, warm hot sauce and butter in a small saucepan over low until smooth and glossy. Adjust with cayenne for heat and vinegar or honey to balance.
  8. Brush or toss the baked florets with half the buffalo sauce.
  9. Return to the oven 8–10 minutes, until the glaze sets and edges sizzle.
  10. Toss or drizzle with the remaining sauce right before serving for a shiny, bold finish.
  11. Garnish with parsley and black pepper. Serve hot with celery, carrots, and ranch or blue cheese for dipping.

Notes

Best enjoyed fresh. Store cooled leftovers airtight up to 3 days in the fridge or freeze on a sheet pan, then bag up to 2 months. Reheat at 425°F for 8–10 minutes or air fry at 375°F for 5–7 minutes until re-crisped; brush with a little warmed buffalo sauce if dry.

Source: https://simplersavory.com/buffalo-cauliflower-bites/