Description
Crispy, spicy baked buffalo cauliflower bites coated in tangy buffalo sauce—a lighter, vegetarian alternative to wings that’s perfect for snacks, parties, or game day.
Ingredients
1 large head cauliflower, cut into florets
1/2 cup all-purpose flour
1/2 cup water
2 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Cooking spray
1/2 cup hot sauce
2 tbsp butter, melted
1/2 tbsp lemon juice
Ranch or blue cheese dressing, for serving
Carrot sticks, for serving
Celery sticks, for serving
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, water, garlic powder, paprika, salt, and pepper until smooth.
- Add cauliflower florets to the bowl and toss until fully coated in batter.
- Arrange coated florets in a single layer on the baking sheet. Lightly spray with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until lightly browned.
- Meanwhile, mix hot sauce, melted butter, and lemon juice in a small bowl.
- Brush the baked cauliflower with the sauce, then return to the oven for another 15 minutes until crisp and golden.
- Serve hot with ranch or blue cheese dressing, carrot sticks, and celery sticks.
Notes
- For gluten-free, substitute gluten-free flour.
- Add 1 tbsp cornstarch to the batter for extra crunch.
- Use a milder hot sauce or honey-buffalo blend for less heat.
- Air fry at 400°F for 15–20 minutes instead of baking for a faster crisp.
- For vegan, replace butter with vegan butter.
- To freeze, stop after the first bake, freeze battered florets, then bake from frozen before saucing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
