Okay, here’s the thing about Buffalo cauliflower bites…
So, the first time I made these, it was ’cause I’d totally overestimated how much cauliflower one household could reasonably consume in a week (yes, even for a Brit like me who truly wants to believe veg is exciting). I was after that same saucy twang you get from wings, just… not so much the actual chicken bit. Well, after a few kitchen misadventures—some forgettable, some worthy of legend—I stumbled onto this recipe for baked Buffalo cauliflower bites that just seemed to hit the spot. Even my partner, who traditionally raises a skeptical eyebrow at anything ‘fake fried’, raids the tray the second it comes out of the oven. So take it from me, this is the kind of snack that disappears faster than you can say “save me the biggest one!”
Why you’ll actually want to make this (repeatedly)
I whip these up whenever I’m in that don’t-know-what-to-bring-to-a-party mood. My family literally hoovers these up, leaving nothing but a few sad crumbs on the tray. You know those recipes you just keep making, even after swearing you’ll finally try something new? This is mine. Kids love it, I love it, my dog… well, he stares pitifully. (For a while, they always turned out soggy till I figured out the right batter—and that’s after three batches, oops!) On movie nights, these are simply non-negotiable.
So here’s what you’ll need from the pantry
- 1 head cauliflower, chopped into (roughly) bite-sized bits. (Sometimes I buy pre-chopped—pure laziness, but hey, it works!)
- 3/4 cup all-purpose flour (I’ve done half flour and half chickpea flour when feeling fancy. GF flour also works just fine, despite what my grandmother believes.)
- 1/2 cup water or milk (I use whichever I grab first, honestly.)
- 1 teaspoon garlic powder—or onion powder if that’s what you grab by mistake, like I have.
- 1 teaspoon smoked paprika (sub with regular if that’s what you’ve got—hardly the end of the world)
- Big pinch salt and a twist of black pepper
- 2 tablespoons melted butter (or olive oil when I’m out, which happens more often than I’d like to admit)
- 1/2 to 3/4 cup Buffalo hot sauce (Frank’s is classic, but supermarket own-brand totally does the trick)
- Optional: a handful panko breadcrumbs for extra crunch
This is how I (usually) make ’em
- Preheat the oven to 220°C/425°F. (I once forgot this step and spent 10 minutes staring at raw cauliflower. Don’t be me.)
- Line a baking tray with parchment paper. Or foil if you’re out—just grease it first; nothing’s worse than scraping off stuck bits.
- In a big-ish bowl, mix together the flour, water or milk, garlic powder, paprika, salt and pepper until you’ve got a batter that’s not too thick, not too runny. If it looks like glue, add water. Too thin? Sprinkle more flour. No need to stress.
- Toss your cauliflower pieces in and give them a proper dunk. I use my hands (warning: things get messy but that’s half the fun, innit?)
- Spread the battered cauliflower out on your tray. Make sure each bit has some space. (This is where I usually sneak a cheeky taste of leftover batter… not recommended but, well, I still do.)
- Bake about 20 minutes, flip the pieces, then bake another 10-15 minutes until they look golden and slightly crispy at the edges. If you’re using breadcrumbs, sprinkle them on after you flip—trust me, it makes a difference.
- Meanwhile, melt your butter and mix in the hot sauce in a bowl. Once the cauliflower’s done, toss them in this fiery mixture. (Don’t worry if they seem a bit soggy at first—back in the oven they go.)
- Return to the oven for another 8-10 minutes, just to set that saucy glaze. They’ll crisp up again, promise!
Some notes I learned the hard way
- Letting them sit for 3 minutes before eating is torture but it avoids burnt tongues (ask me how I know).
- Sometimes I crank the fan oven on at the end for super crunch; sometimes I just can’t be bothered.
- Don’t use too much batter or they go soggy. Actually, sometimes I think less is more here.
Want to switch it up? Variations I’ve (mostly) survived
- Tried with BBQ sauce instead of Buffalo—nice, but not the punch I wanted.
- Did a vegan version with coconut oil, and honestly, that worked fine. (Skip the butter, use vegan hot sauce.)
- Once tried with broccoli… which turned out a bit mushy and sad, so wouldn’t really recommend it unless you like that sort of thing.
- If you like it spicier, add more hot sauce or chuck in cayenne pepper. Or not! Everybody’s taste buds are different.
No fancy equipment? You’re still in
- Don’t have a wire rack? Just bake straight on the tray. Will they be less crispy? Maybe, slightly. Probably fine, though.
- I use tongs to flip the bites, but I’ve managed (awkwardly) with a couple of forks and a burnt finger or two.
Storing leftovers (if you somehow have them)
Chuck ’em in a container in the fridge. They’ll do okay for up to 2 days, but let’s be real, these vanish quicker than a sock in the washing machine. I do think the flavor gets deeper overnight, though the crunch goes missing. Re-crisp at about 200°C/400°F for a few minutes if you like.
How I like to serve them (when I bother)
I tend to dump them on a platter, pile of celery and carrot sticks on the side—ranch or blue cheese dip (shop-bought is fine, home-made is better but who has the energy?). Occasionally, I scatter a bit of chopped coriander or chives, just to make it look fancier. On game day, they go straight on a baking tray in the middle of the table because, honestly, why mess about?
Some lessons I learned the crunchy way
- I tried rushing the last bake once… ended up with soggy bites and zero crunch. Patience pays off, folks.
- Once doubled the hot sauce, thinking I was a spicy food boss. Regretted it. Sweated buckets. Balance, people, balance.
- If you skip the parchment, good luck scrubbing that tray. Not worth it.
FAQ – Questions I Keep Getting (and not just from my mum)
- Can I use frozen cauliflower? Ideally fresh, but if that’s all you’ve got, just thaw and pat it dry first or it’ll just steam instead of roast. Not perfect, but does the job.
- Why did mine come out soggy? Ah, classic. Too much batter, or too crowded on the tray. Or your oven might’ve been off (double check). Try again, it took me a few goes!
- Is there a non-spicy version? Sure, skip the hot sauce, use BBQ or even honey mustard. Might not be the same Buffalo vibe, but still tasty.
- Can I air fry these instead? Oh yes, and actually, sometimes they turn out even crispier—just reduce the time a bit and shake halfway.
- Wait, can I make this ahead? Kinda. Reheat in a hot oven for crunch, but nothing matches the just-baked batch in my opinion. The next day flavor is nice, though!
Right, that’s it for my kitchen ramblings. Honestly, if you make these once, you’ll end up making them a lot. Next time you’re staring at a sad cauliflower in the fridge, you’ll know exactly what to do. Enjoy—oh, and if you invent a new twist that works, let me know. Unless it’s broccoli. (Just kidding. Kind of.)
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 2/3 cup all-purpose flour
- 1/2 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 3/4 cup Buffalo sauce
- 2 tablespoons unsalted butter, melted
- Cooking spray
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease with cooking spray.
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2In a large bowl, whisk together flour, water, garlic powder, paprika, and salt to make a smooth batter.
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3Add cauliflower florets to the bowl and toss to coat evenly with batter.
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4Arrange coated cauliflower on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway through.
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5In a small bowl, combine Buffalo sauce and melted butter. Brush the sauce over baked cauliflower, then return to oven for 5 more minutes.
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6Serve hot, garnished with fresh herbs or alongside your favorite dipping sauce.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
160 caloriescal
Protein:
4 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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