Buffalo Cauliflower Bites

Get ready for the most addictive appetizer that’ll make you forget traditional wings ever existed! These crispy, spicy buffalo cauliflower bites are about to become your new game day obsession. They’re perfectly crispy on the outside, tender on the inside, and coated in that signature buffalo sauce that keeps you coming back for more.

The secret to their irresistible texture? A special coating that combines flour and cornstarch for extra crispiness, plus a double-coating technique that ensures every bite delivers that satisfying crunch you crave. When these beauties emerge from the oven all golden and glistening with buffalo sauce, don’t be surprised if they disappear in record time.

Ingredients

For the Coating:

• ⅔ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon sea salt

For the Base:

• ¾ cup water
• 1 large cauliflower (about 2 pounds), cut into large florets

For Finishing:

• Buffalo sauce, for brushing
• Ranch dressing (regular or vegan), for serving

Steps

1. Position racks in the upper and lower thirds of your oven and preheat to 450°F (232°C). Line two large baking sheets with parchment paper – this prevents sticking and makes cleanup easier.
2. In a large bowl, thoroughly whisk together the coating ingredients: flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add the ¾ cup water and whisk until completely smooth – no lumps should remain, as they’ll create uneven coating.
3. Add the cauliflower florets to the batter and gently toss until each piece is well-coated. The batter should be thick enough to cling to the florets but thin enough to drip slightly.
4. Using tongs or a fork, lift each floret out of the batter, allowing excess to drip off for 3-5 seconds. Arrange in a single layer on the prepared baking sheets, leaving space between pieces for proper crisping.
5. Bake for 10 minutes, then carefully flip each piece using a spatula. Return to oven, swapping the position of the baking sheets, and bake for another 10 minutes.
6. Remove from oven and brush each piece generously with buffalo sauce. Return to oven for 12-15 minutes more, until the edges are visibly dark and crispy. You’ll know they’re done when you can easily pierce the cauliflower with a fork but the coating remains crisp.

Smart Swaps

• Use almond flour and arrowroot starch for a gluten-free version (same measurements)
• Try BBQ sauce or honey garlic sauce instead of buffalo for variety
• Make your own healthier ranch with Greek yogurt as the base

Make It Diabetes-Friendly

• Replace all-purpose flour with almond flour (reduces carbs by 75%)
• Use a low-carb buffalo sauce without added sugars
• Pair with celery sticks and a high-protein dip
• Limit portion size to 6-8 pieces per serving (approximately 12g net carbs)

Pro Tips

• Cut cauliflower pieces uniformly for even cooking
• Don’t overcrowd the baking sheets – this ensures proper crisping
• Let pieces cool for 2-3 minutes before serving for maximum crispiness
• Store leftovers in an airtight container and reheat at 400°F (204°C) for 5-7 minutes