Buffalo Cauliflower Bites
Cauliflower florets in a crisp, lightly spiced batter, baked and then tossed in buttery hot sauce and baked again until sticky. Game-day food without the fryer.
Chef's note The second bake is what makes these taste like wings instead of saucy vegetables. Want them vegan?
Chef's note The second bake is what makes these taste like wings instead of saucy vegetables. Want them vegan? Use olive oil instead of butter and a vegan ranch.
Ingredients
- 1 tbsp neutral oil for the pan
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp kosher salt
- ½ cup water
- 1 head cauliflower about 2 lb, cut into bite-size florets
- ½ cup cayenne pepper hot sauce, such as Frank's
- 3 tbsp unsalted butter melted
- 1 tsp honey optional
- ½ cup blue cheese or ranch dressing
- 3 celery stalks cut into sticks
Steps
Heat the oven to 450°F. Line a sheet pan with parchment and brush it with 1 tbsp neutral oil.
Whisk ½ cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, ¾ tsp kosher salt and ½ cup water into a batter about as thick as pancake batter. Add 1 head cauliflower and toss until every floret is coated, letting the extra drip off.
Spread on the pan in one layer with space between the pieces. Bake 20 minutes, flip, and bake 5 minutes more, until the coating is crisp and golden.
Whisk ½ cup cayenne pepper hot sauce, such as Frank's, 3 tbsp unsalted butter and 1 tsp honey in a large bowl. Toss the cauliflower in the sauce, return it to the pan, and bake 5 to 8 minutes more, until the sauce sets and turns sticky.
Serve hot with ½ cup blue cheese or ranch dressing and 3 celery stalks.
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