Crispy Baked Cauliflower Bites (Printable Version)
Crunchy baked cauliflower florets coated in spicy buffalo sauce, perfect for a flavorful appetizer or snack.
# What You Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Breading
09 - 1 cup panko breadcrumbs
→ Buffalo Sauce
10 - 1/2 cup hot sauce (such as Franks RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional, for sweetness)
→ To Serve (Optional)
13 - Ranch or blue cheese dressing
14 - Celery sticks
15 - Carrot sticks
# How To Make It:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper to form a smooth batter.
03 - Add the cauliflower florets to the batter and toss until well coated.
04 - Place the panko breadcrumbs in a shallow bowl. Working one at a time, dip each battered floret into the breadcrumbs, pressing gently to adhere.
05 - Arrange the coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, turning once halfway through, until golden and crisp.
06 - Meanwhile, in a small bowl, whisk together the hot sauce, melted butter, and honey or maple syrup (if using).
07 - Remove the baked cauliflower from the oven. Toss gently with the buffalo sauce until evenly coated. Return to the oven and bake for an additional 5–8 minutes, or until edges are crispy.
08 - Serve immediately with dressing and veggie sticks, if desired.
# Expert Suggestions:
01 -
- They deliver that perfect crunch without any deep frying mess
- The buffalo sauce coating creates that sticky finger licking experience everyone craves
02 -
- Crowding the baking sheet is the fastest way to end up with soggy, steamed cauliflower instead of crispy bites
- The second bake after saucing is essential for getting that sticky, caramelized texture
03 -
- Cut your florets slightly larger than you think you need because they shrink during baking
- Room temperature cauliflower helps the batter adhere better than cold from the fridge