Buffalo Cauliflower Crispy Bites (Print)

Crispy cauliflower florets tossed in spicy buffalo sauce, oven-roasted to golden perfection.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 3/4 cup all-purpose flour (gluten-free flour optional)
03 - 1/4 cup cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3/4 cup milk (dairy or unsweetened plant-based)

→ Buffalo Sauce

10 - 1/2 cup hot sauce (e.g., Frank’s RedHot)
11 - 2 tablespoons unsalted butter, melted (or vegan butter)
12 - 1 tablespoon honey or maple syrup (optional)

→ Finishing

13 - Chopped fresh parsley or chives (optional)

# How to Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually whisk in milk until a smooth, thick batter forms.
03 - Toss cauliflower florets in the batter until evenly coated.
04 - Place coated florets in a single layer on the prepared baking sheet, spaced evenly apart.
05 - Bake for 20 minutes, flipping florets halfway through to ensure even crisping.
06 - Meanwhile, combine hot sauce, melted butter, and optional honey or maple syrup in a small bowl.
07 - Remove cauliflower from oven and gently toss florets in buffalo sauce to coat thoroughly.
08 - Return coated florets to the baking sheet and bake for 10 to 15 minutes until edges are crispy and lightly browned.
09 - Transfer to a platter, garnish with fresh parsley or chives if desired, and serve immediately.

# Expert Advice:

01 -
  • It's a game-changer for game day—crispy, saucy, and absolutely addictive without the guilt of deep frying.
  • Everyone asks for the recipe, whether they're vegetarian or not, because it genuinely tastes indulgent and restaurant-quality.
  • You can have it ready in under an hour, making it perfect for unexpected guests or when cravings strike.
  • It adapts beautifully to dietary needs—swap in gluten-free flour or vegan butter without losing any of the magic.
02 -
  • The cornstarch is non-negotiable if you want that restaurant-quality crispiness. Don't skip it or substitute it—it's the difference between good and unforgettable.
  • Flipping halfway through that first bake isn't optional; it's what ensures even browning and prevents the bottom from getting soggy.
  • Space matters. Touching florets create steam pockets that soften your coating. Spread them out even if your baking sheet looks empty.
  • Toss the sauce right after the first bake while everything's hot—cold cauliflower doesn't absorb the sauce the same way, and you'll miss out on that integrated flavor.
03 -
  • For extra crispiness that borders on addictive, broil for the last 2-3 minutes after your final bake. Watch it closely—broilers are wild and unpredictable, but those few minutes of direct heat create edges that shatter in the most satisfying way.
  • If your batter is sliding off the florets instead of sticking, it might be too thin. A thicker batter clings better and creates a better coating. Adjust with a tablespoon of flour if needed.
  • Make the buffalo sauce mixture right in the hot serving bowl so the residual heat keeps everything warm as you toss everything together.

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