Crispy Baked Cauliflower Bites (Print Version)
Crunchy cauliflower florets baked and tossed in spicy buffalo sauce for a tasty crowd-pleaser.
# What You Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
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 ground black pepper
→ Breading
09 - 1 cup panko breadcrumbs
→ Buffalo Sauce
10 - 1/2 cup hot sauce (such as Franks RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional, for sweetness)
→ To Serve (Optional)
13 - Ranch or blue cheese dressing
14 - Celery sticks
15 - Carrot sticks
# How to Prepare:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper to form a smooth batter.
03 - Add the cauliflower florets to the batter and toss until well coated.
04 - Place the panko breadcrumbs in a shallow bowl. Working one at a time, dip each battered floret into the breadcrumbs, pressing gently to adhere.
05 - Arrange the coated cauliflower in a single layer on the prepared baking sheet.
06 - Bake for 20 minutes, turning once halfway through, until golden and crisp.
07 - Meanwhile, in a small bowl, whisk together the hot sauce, melted butter, and honey or maple syrup (if using).
08 - Remove the baked cauliflower from the oven. Toss gently with the buffalo sauce until evenly coated.
09 - Return to the oven and bake for an additional 5–8 minutes, or until edges are crispy.
10 - Serve immediately with dressing and veggie sticks, if desired.
# Expert Advice:
01 -
- That satisfying crunch when you bite through the crispy coating into tender cauliflower feels like magic, and nobody believes its baked not fried.
- You can customize the heat level and still get that perfect restaurant style buffalo flavor that makes people reach for just one more.
02 -
- Do not skip the parchment paper because the sugary sauce will stick to your baking sheet and make cleanup miserable.
- Let them cool for just a couple of minutes before serving because the sauce holds heat like crazy and will burn your mouth.
03 -
- Cut your florets slightly larger than you think you need because they shrink during baking.
- Work in batches when coating with breadcrumbs to keep the process tidy and avoid clumping.