Crispy Cauliflower Buffalo Bites – A Spicy, Crunchy Veggie Favorite
These crispy cauliflower buffalo bites bring all the bold flavor and crunch you expect from classic wings—only lighter and veggie-friendly. Each piece is coated in a seasoned batter, baked (or air-fried) until crackly, and tossed in a buttery hot sauce. They’re perfect for game day, a quick dinner, or a crowd-pleasing appetizer.
Serve them with celery, carrot sticks, and your favorite ranch or blue cheese dip, and watch them disappear fast.
Ingredients
Method
- Prep the cauliflower: Heat the oven to 425°F (220°C). Line two sheet pans with parchment and lightly oil them. Cut the cauliflower into even, bite-size florets so they cook at the same rate.
- Mix the dry ingredients: In a large bowl, whisk 3/4 cup flour, 1/3 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Make the batter: Whisk in about 3/4 cup milk until you have a thick, smooth batter that clings to a spoon. Add a splash more milk if it’s too thick; add a spoon of flour if too thin. You want pancake-batter consistency.
- Coat the florets: Add the cauliflower to the bowl and toss to coat every nook and cranny. Shake off any heavy excess so the coating stays light and crisp.
- Arrange and bake: Spread the florets on the prepared pans, leaving space between pieces. Lightly drizzle or spray with oil. Bake 20–25 minutes, flipping halfway, until golden and crisp at the edges.
- Make buffalo sauce: In a small saucepan, melt 3 tablespoons butter over low heat. Stir in 1/2 cup hot sauce and 1–2 teaspoons honey or maple syrup (optional). Keep warm. Taste and adjust heat or sweetness.
- Toss and finish: Transfer the baked florets to a large bowl. Pour over the buffalo sauce and toss gently to coat. Return to the sheet pans and bake 5–7 more minutes to set the sauce and keep them crisp.
- Serve: Plate with celery, carrots, and your favorite dip. Serve hot for maximum crunch.
- Air fryer option: Cook battered florets at 375°F (190°C) for 12–15 minutes, shaking halfway. Toss with sauce, then air fry 2–3 minutes more to set.
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Get Your Program TodayWhat Makes This Recipe So Good
- Serious crunch without deep frying: A simple batter and quick oven finish give you real crispiness without a vat of oil.
- Big buffalo flavor: The hot sauce butter mixture clings to the coating, so every bite hits that sweet spot of spicy, tangy, and savory.
- Weeknight-friendly: Minimal prep, common ingredients, and flexible cooking methods (oven or air fryer) make this a reliable go-to.
- Diet-friendly swaps: Easily make it gluten-free or vegan with straightforward substitutions.
- Great texture: The cauliflower stays tender-crisp inside while the outside stays crunchy, even after saucing.
Shopping List
- 1 large head cauliflower, cut into bite-size florets (about 6–7 cups)
- All-purpose flour (or a gluten-free 1:1 blend)
- Cornstarch (crucial for crispiness)
- Baking powder (a little lift for the batter)
- Garlic powder
- Onion powder
- Paprika (smoked or sweet)
- Kosher salt and black pepper
- Milk (dairy or unsweetened plant milk)
- Neutral oil (avocado, canola, or grapeseed) for the pan or air fryer basket
- Hot sauce (Frank’s RedHot is classic)
- Butter (or vegan butter)
- Honey or maple syrup (optional, to balance heat)
- Ranch or blue cheese dressing for serving (optional)
- Celery and carrot sticks for serving (optional)
Instructions
- Prep the cauliflower: Heat the oven to 425°F (220°C). Line two sheet pans with parchment and lightly oil them. Cut the cauliflower into even, bite-size florets so they cook at the same rate.
- Mix the dry ingredients: In a large bowl, whisk 3/4 cup flour, 1/3 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Make the batter: Whisk in about 3/4 cup milk until you have a thick, smooth batter that clings to a spoon.
Add a splash more milk if it’s too thick; add a spoon of flour if too thin. You want pancake-batter consistency.
- Coat the florets: Add the cauliflower to the bowl and toss to coat every nook and cranny. Shake off any heavy excess so the coating stays light and crisp.
- Arrange and bake: Spread the florets on the prepared pans, leaving space between pieces.
Lightly drizzle or spray with oil. Bake 20–25 minutes, flipping halfway, until golden and crisp at the edges.
- Make buffalo sauce: In a small saucepan, melt 3 tablespoons butter over low heat. Stir in 1/2 cup hot sauce and 1–2 teaspoons honey or maple syrup (optional).
Keep warm. Taste and adjust heat or sweetness.
- Toss and finish: Transfer the baked florets to a large bowl. Pour over the buffalo sauce and toss gently to coat.
Return to the sheet pans and bake 5–7 more minutes to set the sauce and keep them crisp.
- Serve: Plate with celery, carrots, and your favorite dip. Serve hot for maximum crunch.
- Air fryer option: Cook battered florets at 375°F (190°C) for 12–15 minutes, shaking halfway. Toss with sauce, then air fry 2–3 minutes more to set.
How to Store
- Fridge: Store leftovers in an airtight container for up to 3 days.
For the best texture, keep the sauce separate if you plan ahead.
- Reheat: Use a 400°F (205°C) oven or air fryer for 6–8 minutes until hot and crisp. Avoid the microwave—it softens the coating.
- Freeze: Freeze the baked (unsauced) florets on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F until crisp, then toss in warm sauce.
Benefits of This Recipe
- Lighter than wings: You get the same spicy payoff with less saturated fat and fewer calories.
- Veggie-forward: It’s a fun way to pack in more vegetables without feeling like you’re eating “just a salad.”
- Customizable heat: Adjust the buffalo sauce to your preferred spice level with more butter or a touch of sweetener.
- Budget-friendly: Cauliflower and pantry staples keep the cost low while still feeling like a treat.
- Great for parties: Easy to scale up and serve with an assortment of dips.
Pitfalls to Watch Out For
- Soggy coating: Crowding the pan traps steam.
Give the florets space and flip halfway for even browning.
- Too much batter: Thick globs won’t crisp. Let excess batter drip off before baking.
- Watery florets: Rinse cauliflower ahead of time and pat it dry thoroughly before battering.
- Over-saucing: Drowning them in sauce makes them soft. Coat lightly, then bake a few minutes to set.
- Uneven sizes: Cut similar-sized pieces so they all finish at the same time.
Variations You Can Try
- Gluten-free: Use a 1:1 gluten-free flour blend and confirm your hot sauce is gluten-free.
- Vegan: Use plant milk and vegan butter, and serve with vegan ranch.
- Extra-crispy panko finish: After dipping in batter, toss florets in panko breadcrumbs before baking.
- Dry rub instead of sauce: Bake with a spice blend (cayenne, smoked paprika, garlic powder) and finish with a spritz of hot sauce.
- Lemon-pepper twist: Swap buffalo sauce for melted butter, lemon zest, cracked pepper, and a squeeze of lemon.
- BBQ heat: Mix hot sauce with a little barbecue sauce for a sweet-spicy glaze.
- Cauliflower “steaks”: Cut thick slabs instead of florets for a fun main dish; extend bake time slightly.
FAQ
How spicy are these?
They’re moderately spicy with classic buffalo heat.
For milder bites, use more butter in the sauce or add a teaspoon of honey or maple syrup. For extra heat, add a pinch of cayenne or use a hotter sauce.
Can I make them oil-free?
Yes, but expect a slightly less crisp texture. Skip the oil and rely on parchment for nonstick baking.
Broil briefly at the end to add color—watch closely to avoid burning.
Do I need cornstarch?
Cornstarch boosts crispiness and helps the coating set. If you don’t have it, use an equal amount of rice flour or potato starch. The result won’t be quite as shatter-crisp but will still be tasty.
What’s the best dip to serve?
Ranch and blue cheese are classics for buffalo flavors.
You can also try a garlicky yogurt dip, avocado cilantro sauce, or a creamy vegan ranch. Keep something cool and creamy to balance the heat.
Can I prep these ahead?
Yes. Batter and bake the florets, then cool and refrigerate up to 24 hours.
Reheat in a hot oven or air fryer until crisp, toss in warm sauce, and bake a few minutes to set.
Why bake again after saucing?
That quick final bake helps the sauce cling to the coating and restores crunch. It also deepens the color and concentrates flavor.
What if my cauliflower is too soft?
You likely overbaked before saucing or steamed the pan by overcrowding. Next time, spread them out, bake until just golden, then finish after saucing.
Final Thoughts
Crispy Cauliflower Buffalo Bites deliver everything you love about buffalo wings in a lighter, veggie-forward format.
The batter is simple, the sauce is classic, and the results are seriously satisfying. Make a batch for your next game night or weeknight craving, and don’t forget the ranch and crunchy veggies on the side. Once you try them, they’ll earn a permanent spot in your rotation.
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