Buffalo Cauliflower Bites are a perfect little snack or appetizer that brings a spicy kick with a crispy crunch. These bites take simple cauliflower florets and toss them in a tangy, spicy buffalo sauce that everyone loves. They’re crispy on the outside but tender on the inside, making them a great alternative to traditional buffalo wings.
I love making these when I want something flavorful but a bit lighter than chicken wings. The buffalo sauce packs just the right heat, and the cauliflower absorbs it so well without getting soggy. Plus, they’re super easy to make in the oven or air fryer, which means less mess and more time to enjoy them!
My favorite way to serve Buffalo Cauliflower Bites is with a side of cool ranch or blue cheese dressing and some crunchy celery sticks. It’s a simple combo that balances the spice perfectly and makes for a fun, shareable snack during game day or casual get-togethers. Give these a try and watch how quickly they disappear!
Key Ingredients & Substitutions
Cauliflower: The star of the dish, cauliflower gives a nice crunch and soaks up flavors. Choose a fresh, firm head with tightly packed florets. Cutting them into similar-sized bites helps them cook evenly.
Flour: All-purpose flour is typical, but chickpea flour is a great gluten-free substitute and adds extra protein. You can also use rice flour for a lighter coating.
Buffalo Sauce: Classic buffalo sauce like Frank’s RedHot works perfectly here. You can adjust the heat by mixing with a bit of honey or maple syrup if you want it milder or use a hotter sauce for an extra kick.
Butter: Melting vegan butter or regular unsalted butter adds richness and helps the sauce stick. Margarine or olive oil can be alternatives, but butter gives the best flavor.
How Do You Get Crispy, Not Soggy Buffalo Cauliflower?
Crispiness can be tricky with cauliflower because the batter and sauce can make it soggy. Here’s what helps:
- Make a smooth, not too thick batter: This coats the cauliflower without weighing it down.
- Bake on a lined sheet with space: Spread the florets out so hot air can circulate and crisp the batter.
- Flip halfway through baking: This ensures even browning on all sides.
- Toss in sauce after initial baking: Coating after the first bake means the coating sets crisp before getting saucy.
- Finish baking after saucing: Baking a bit more helps the sauce stick and the bites stay crisp.
Following these steps helped me get crispy bites every time with a great balance of heat and crunch!
Equipment You’ll Need
- Baking sheet with parchment paper or a silicone mat – Helps the cauliflower crisp up evenly without sticking.
- Large mixing bowl – For whisking the batter and tossing the cauliflower in sauce.
- Whisk – Keeps the batter smooth and lump-free.
- Measuring cups and spoons – Ensures accurate amounts of ingredients for consistent results.
- Cooling rack (optional) – Placing the cauliflower on this after baking helps keep it crispy with less sogginess.
Flavor Variations & Add-Ins
- Use different hot sauces like sriracha or chipotle for unique spicy flavors. Mixing in honey or maple syrup adds sweetness if you like a milder taste.
- Add grated cheese or sprinkle with scallions before serving for extra flavor and freshness.
- Try breadcrumbs or panko in the batter for extra crunch.
- Include chopped celery or carrots on the side to balance out the heat and add crunch.
Buffalo Cauliflower Bites
Ingredients You’ll Need:
For the Cauliflower Bites:
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour (or chickpea flour for gluten-free)
- 3/4 cup water
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Buffalo Sauce:
- 1 cup buffalo hot sauce (e.g., Frank’s RedHot)
- 2 tbsp vegan butter or regular unsalted butter, melted
To Serve:
- Fresh parsley, chopped, for garnish
- Lettuce leaves, celery sticks, and carrot sticks
- Ranch or blue cheese dressing, for dipping
Time Needed
This recipe takes about 10 minutes to prep and around 30 minutes to bake, so you’ll have delicious Buffalo Cauliflower Bites ready in about 40 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Batter
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat to keep the cauliflower from sticking. In a large bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and black pepper until you have a smooth batter.
2. Coat and Bake the Cauliflower
Add your cauliflower florets to the batter and toss them gently until each piece is fully coated. Spread the coated cauliflower evenly on your baking sheet in a single layer. Bake for 20 minutes, flipping the pieces halfway through to get an even, crispy coating on all sides.
3. Toss in Buffalo Sauce and Finish Baking
While the cauliflower bakes, mix together the buffalo hot sauce and melted butter in a large bowl. Once the cauliflower is crispy, toss the bites carefully in the sauce mixture until well coated. Place the coated cauliflower back onto the baking sheet and bake for an additional 10 minutes to let the sauce set.
4. Garnish and Serve
Remove the cauliflower bites from the oven, sprinkle with chopped fresh parsley, and drizzle with ranch or blue cheese dressing if you like. Serve them hot alongside lettuce, celery, and carrot sticks for a tasty and colorful meal or snack.
Can I Use Frozen Cauliflower for Buffalo Cauliflower Bites?
Yes, you can, but make sure to thaw and drain it well to remove excess moisture. Pat the florets dry with paper towels before coating to keep them crispy.
How Do I Make This Recipe Gluten-Free?
Simply swap the all-purpose flour for chickpea flour or any other gluten-free flour blend. Chickpea flour also adds a nice flavor and helps the batter crisp up well.
Can I Make Buffalo Cauliflower Bites Ahead of Time?
Absolutely! You can prepare and bake the bites in advance, then refrigerate them for up to 2 days. Reheat in the oven at 375°F (190°C) for 10 minutes to regain their crispiness before serving.
What’s the Best Way to Store Leftovers?
Store any leftover cauliflower bites in an airtight container in the fridge for up to 3 days. For best texture, reheat them in the oven rather than the microwave.