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Cauliflower Buffalo Bites

Buffalo cauliflower bites are baked until golden and tender, then tossed in a buttery cayenne pepper hot sauce. A second short bake makes the coating bubbly and helps the sauce cling to every floret.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower bites
  • 1 cauliflower large head (about 2 pounds), cut into 1 1/2-inch florets
  • 0.75 cup all-purpose flour
  • 0.75 cup milk
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 1.5 cups panko breadcrumbs
For the buffalo sauce
  • 4 tbsp unsalted butter
  • 0.5 cup cayenne pepper hot sauce such as Frank's RedHot Original

Equipment

  • 1 large rimmed baking sheet
  • 1 shallow dish

Method
 

Coat and bake the cauliflower
  1. Heat the oven to 450°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Whisk the flour, milk, garlic powder, paprika, and salt in a large bowl until smooth.
  4. Put the panko in a shallow dish.
  5. Dip each cauliflower floret in the batter, let excess batter drip off, roll it in the panko, and arrange it on the prepared baking sheet.
  6. Bake for 20 to 25 minutes, turning the florets halfway through, until the coating is golden and the cauliflower is tender.
Make and apply the buffalo sauce
  1. Melt the butter in a small saucepan over low heat.
  2. Remove the butter from the heat and stir in the hot sauce.
  3. Transfer the baked cauliflower to a large bowl, pour the buffalo sauce over it, and toss gently to coat.
  4. Return the florets to the baking sheet.
  5. Bake for 5 to 8 minutes, until the sauce is bubbling and clings to the coating.
  6. Serve hot.

Notes

For the crispiest coating, let excess batter drip off each floret before rolling it in panko. Refrigerate leftovers for up to 3 days; freezing is not recommended because the coating softens. For a gluten-free option, use gluten-free all-purpose flour and panko.