Baked Buffalo Cauliflower Bites
Crispy oven-baked cauliflower coated in a tangy buffalo sauce. The vegan snack that disappears first at every gathering.
These bites are a go-to for casual gatherings, and tend to win over even the people who claim to hate cauliflower.
The double-baking method is the whole secret to properly crispy bites. Serve them alongside the crispy quesadillas for a proper snack spread.
Ingredients
- 1 large head cauliflower, cut into florets
- ¾ cup (95g) all-purpose flour
- ¾ cup (180ml) unsweetened plant milk (or dairy)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ⅔ cup (160ml) hot sauce (Frank's is classic)
- 3 tablespoons melted butter or vegan butter
- 1 tablespoon honey or maple syrup
- Blue cheese or ranch dip to serve
Instructions
- Heat the oven to 220°C (425°F) and line a large tray with parchment.
- Whisk the flour, milk, garlic powder, paprika and salt into a smooth batter.
- Dip each cauliflower floret into the batter, letting excess drip off, and place on the tray.
- Bake 15 minutes until set and starting to crisp.
- Meanwhile, whisk the hot sauce, melted butter and honey.
- Toss the baked cauliflower with the sauce, return to the tray, and bake another 8–10 minutes until sticky and deeply glazed. Serve with dip.
Cooking tips
- Cut the florets to roughly the same size so they cook evenly.
- Use a rack on top of the tray if you have one — extra crisp.
- Best eaten fresh from the oven. They soften if left too long.
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