Buffalo Cauliflower Bites
Cauliflower florets baked in a light, crisp batter and tossed in a tangy butter and hot sauce glaze. Spicy, messy and hard to stop eating.
- Servings
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Oven
- 450°F230°C
Ingredients
Equipment
- Rimmed baking sheet
- Parchment paper
- Large bowl
Instructions
Heat the oven to 450°F and line the sheet with parchment.Heat the oven to 230°C and line the sheet with parchment.
Whisk the flour, garlic powder, paprika, salt and water into a smooth batter like thin pancake batter. Toss the florets in it until coated.
Spread the florets on the sheet, letting extra batter drip off, with space between them. Bake until the coating is dry and lightly golden, 20 minutes.
Whisk the hot sauce and melted butter. Toss the baked florets in it, spread them out again and bake until the glaze sets and the edges crisp, 10–15 minutes.
Serve right away with celery sticks and your favorite dip.
Notes
- Use vegan butter or olive oil in the sauce to make this vegan.
- Swap the flour for a gluten-free blend if you need to, and check your hot sauce label.
My notes
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Nutrition estimate
- Calories
- 220
- Protein
- 7 g
- Carbs
- 29 g
- Fat
- 10 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
