Baked buffalo cauliflower bites are so delicious and surprisingly easy to make. Crispy on the outside while tender on the inside spicy cauliflower wings. A healthier alternative for the perfect Super Bowl appetizer.
Table of contents
Why You'll love This Recipe
Better than buffalo chicken wings, these buffalo cauliflower are seriously addictive. You'll love how crispy and flavorful these come out using special trick of cornstarch and baking powder in a flavorful batter.
Easy to make shake and bake crowd-pleasing buffalo bites that will be your go to appetizer for any party.
Recipe Ingredients
Ingredient Notes
- Use milk or water to make the batter, I am just used to milk but if you are looking to make it even lighter or vegan use water or any nut milk.
- You can also use vegan butter or oil in making the hot sauce.
Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Cut and clean the cauliflower florets into bite-sized pieces.
- In a bowl combine flour, cornstarch, baking powder, garlic salt and cumin.
- Whisk in the milk until you get a smooth runny batter.
- You can pour the batter in a plastic bag, preferably reusable, add cauliflower the seal and shake to coat. Or you can throw the cauliflower in the bowl and coat it with the batter.
- Take the florets out and dust with flour. Again use another bag or in a bowl.
- Arrange the florets on a baking sheet and bake until crispy and browned.
- Meanwhile prepare the sauce by simply combining all the ingredients together in a sauce pan. Dip the baked florets in and let the extra sauce drip.
- Place the florets back on the baking sheet and bake for a little bit more.
Recipe Expert Tips
- Start by cutting the head into quarters through the core. There will be a stem in the middle where all the florets are attached to. Now separate the florets from the stem with a knife, once you've removed the stem the florets will fall apart in big chunks. Break those chunks into bite sized florets and try to make them all the same size. Now wash the floret carefully under running water to get every grit out.
- Lightly grease your baking dish even if you lined it with foil or parchment paper.
- Buffalo cauliflower should be served right hot out of your oven. Unfortunately they get softer as they set. If you have left overs I suggest you reheat them in the oven trying to get them to crisp up a bit.
Recipe FAQs
Can I make buffalo cauliflower keto?
Yes, you can and here is how. Use eggs instead of the liquid batter , dip the cauliflower in the egg then dust them with a mixture of almond flour, cumin and garlic salt.
Can I make it without flour?
Yes you can. Toss the cauliflower with some oil or butter, garlic powder and cumin then roast in the oven and proceed with the sauce. It will not be as crunchy though. You can also use gluten free flour instead.
What to serve with cauliflower bites?
Serve them as you usually do with chicken wings. For healthy ideas, serve with ranch dressing and fresh veggies on the side.
Recipe At a Glance
More Recipes From the Blog
Crispy Buffalo cauliflower
Baked and crispy buffalo cauliflower florets that are so addicting and delicious. You will still get the hot and spicy part but without the extra calories.
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Servings: 6 serving
Calories: 183kcal
Ingredients
For the batter:
- 1/2 cup all purpose flour more for dusting (about 1/3 cup more)
- 2 Tablespoons corn starch
- 2 teaspoon baking powder
- 1 teaspoon garlic salt
- 1 Tablespoon ground cumin
- 3/4 cup milk or water
- 1 head cauliflower about 2 pounds
For the sauce:
- 4 Tablespoons unsalted butter
- 1/2 cup hot sauce use any hot sauce you have
- 1/4 teaspoon salt
Instructions
Make the batter:
- Cut and clean cauliflower florets. Try to make all florets to be the same size as smaller florets will cook quicker than bigger ones.
- In a deep bowl, combine first 5 ingredients then pour milk or water while whisking until you get a smooth liquid batter.
Prepare the cauliflower:
- Preheat your oven to 400F.
- Either place your cauliflower in a plastic bag and pour the sauce over then seal and coat or you can placed them into a big bowl and pour the sauce over then toss to cover.
- Place dusting flour in another plastic bag or container with lid.
- Using a slotted spoon, remove the florets from the bag then place in the flour.
- Shake to dust all the florets with flour. Remove from and place on a well greased rimmed baking sheet.
- Bake until lightly browned about 30 minutes.
Prepare the sauce:
- In a saucepan over medium heat, melt butter. Take off heat add hot sauce a pinch of salt and stir.
- Dip the baked cauliflower in the sauce, and return to oven for 5-10 more minutes depending on the look you need.
- Serve immediately with your favorite sauce.
Notes
- Start by cutting the head into quarters through the core. There will be a stem in the middle where all the florets are attached to. Now separate the florets from the stem with a knife, once you've removed the stem the florets will fall apart in big chunks. Break those chunks into bite sized florets and try to make them all the same size. Now wash the floret carefully under running water to get every grit out.
- Lightly grease your baking dish even if you lined it with foil or parchment paper.
- Taste the sauce and adjust to your liking, you can add cayenne pepper for more heat, garlic powder for more garlic flavor or 1/4 cup of honey for a honey buffalo sauce.
- For a dry look keep it there longer in the oven after dipping in the sauce about 10 minutes. For a more saucy and sticky look pop it in for only 5 minutes.
- Buffalo cauliflower should be served right hot out of your oven. Unfortunately they get softer as they set. If you have left overs I suggest you reheat them in the oven trying to get them to crisp up a bit.
-
Variations:
-
Make it low carb or keto by using eggs instead of the liquid batter , dip the cauliflower in the egg then dust them with a mixture of almond flour, cumin and garlic salt.
-
Need a gluten free version? You can use any gluten free flour you like 1:1.
-
For a vegan version use oil or vegan butter. Also use any nut milk of your choice or use water.
-
For a flour less buffalo cauliflower toss the cauliflower with some oil or butter, garlic powder and cumin then roast in the oven and proceed with the sauce. It will not be as crunchy though.
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- Serve with: serve them as you usually do with chicken wings. For healthy ideas, serve with ranch dressing and fresh veggies on the side.
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1200mg | Potassium: 393mg | Fiber: 3g | Sugar: 4g | Vitamin A: 328IU | Vitamin C: 61mg | Calcium: 150mg | Iron: 2mg
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First published Dec 12, 2017 . Last updated January 25, 2021 with important tips, clear step by step instructions and readability.
I don't like spicy recipes, what can I use instead of hot sauce?
How about trying barbecue sauce?
This batter has to be just about super-hero bulletproof!
Being basically butt-headedly arrogant, I set about modding the recipe, having never used the batter before.
As I wanted a veggie side, as opposed to a party dipper, I expanded upon the seasoning in the batter, and added a whack o' parm in the 'flour dust' stage. Your batter absorbed that extra load with a shrug of contempt! Crispy as suthern fried.
Now, served this way, it does still need a dip or a sauce. A tzatziki-style yoghurt would complete it, most nutritionally. Next time. . .
Point is, what you've given us, here, isn't so much a recipe, as a whole new 'arrow in quiver' in our relentless brush war against stagnation.
Nuv nu.
Oh. Yeah. just a noodge to all and sundry. click on an ad. don't cost ya nuthin', and Amira gets paid. 😉
Nate, thank you so much for the detailed comment. I always love it when people add their own touch and I need to try yours.
What role does the baking powder play in this recipe?
Mary, it is to make the batter more airy/bubbly so you do not feel as if you are biting into a cement layer around the cauliflower.
What a fun recipe! Love cauliflower, and although I roast it all the time, I never thought to coat it with a flavorful batter like this. Really genius! Thanks.
Thanks John for your comment. I hope you'll try it soon.
Can I say wow what an amazing recipe?! Fantastic and I did a few things differently. I didn’t have corn starch so I substituted tapioca flour and wow. I use reusable silicone bags to mix it up. And air fryer. 20 minutes at 390F (shake halfway through.) than pour sauce on for 5 minutes at 390F.
Jim, thank you for trying this recipe. Your modifications sound great.. I am thinking of getting myself an air fryer as well.. what do you think? does it worth the money?. I do not deep fry much these days may be just fish.. have you tried it with fish?
I haven’t had fish in years but the vegan gardein fish less fillets cook Elle when spritzed with oil. Love my air fryer and healthier than deep frying in oil. I just tried your batter with seitan. Love it!
WHOOT! Glad you enjoyed this Jim!!