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Baked Buffalo Cauliflower Bites

Baked Buffalo Cauliflower Bites

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We bake cauliflower florets in a light seasoned batter, toss them in a butter-forward hot sauce, and finish with a short return to the oven so the sauce glazes and the crust crisps. The method delivers a bright, vinegary buffalo flavor with a crisp exterior and tender interior.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower about 1.5 lb, cut into 1–1.5 inch florets
  • 1 cup all-purpose flour substitute chickpea flour for gluten-free
  • 1 cup water room temperature; adjust to make batter coat-fluently
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika smoked or sweet
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper freshly ground
  • 1 cup panko optional for extra crunch
  • 0.25 cup hot sauce Frank's-style preferred
  • 2 tablespoon butter melted; use vegan butter to make dairy-free
  • 1 tablespoon brown sugar optional, balances vinegar
  • celery sticks for serving
  • ranch or blue cheese dressing for serving

Equipment

  • Sheet pan Half-sheet or similar
  • Wire cooling rack Fits inside the sheet pan for air circulation
  • Mixing bowls One for batter, one for sauce
  • Whisk

Method
 

  1. Preheat oven to 425°F and place a wire rack on a rimmed sheet pan; spray the rack lightly with oil.
  2. Whisk flour, water, garlic powder, paprika, salt, and pepper until a smooth batter coats the back of a spoon; fold in panko if using.
  3. Toss cauliflower florets in the batter until evenly coated, shake off excess, and arrange in a single layer on the wire rack.
  4. Bake for 20–25 minutes until the batter is set and edges are golden brown and slightly blistered; florets should be fork-tender when pierced.
  5. Mix hot sauce, melted butter, and brown sugar in a bowl off heat until glossy; quickly toss baked florets in the sauce to coat.
  6. Return sauced florets to the rack and bake 5–8 minutes at 425°F until the sauce glazes and edges firm; serve immediately with celery and dressing.

Notes

  • Trim florets to uniform 1–1.5 inch pieces so they cook evenly.
  • Use a wire rack over a sheet pan to allow hot air to crisp all sides.

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