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Introduction
Buffalo Cauliflower Bites are a delicious vegetarian twist on the classic buffalo chicken wings that have graced countless game-day spreads and pub menus across North America. This meatless adaptation was born out of the growing demand for plant-based alternatives that still deliver big, bold flavors. While the origin of the original buffalo wing sauce is debated, it's widely believed to have been first served in the Anchor Bar in Buffalo, New York, in the 1960s. Today, these spicy, tangy cauliflower bites are a beloved dish in their own right, offering a unique way to enjoy the iconic flavor profile without meat.
Ingredients
• 3 cups (420g) cauliflower florets, cut into bite-sized pieces
• 1/2 cup (62g) all-purpose flour
• 1/2 cup (60ml) unsweetened plant-based milk (such as almond or soy milk)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (120ml) buffalo hot sauce (such as Frank's RedHot Original)
• 2 tablespoons (28g) unsalted butter, melted
Step 1:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a non-stick baking mat.
Step 2:
In a mixing bowl, whisk together the all-purpose flour, garlic powder, salt, and black pepper.
Step 3:
Add the cauliflower florets to the flour mixture and toss to coat evenly.
Step 4:
Pour the unsweetened plant-based milk into a separate bowl.
Step 5:
One by one, dip the flour-coated cauliflower florets into the milk, allowing excess to drip off, and then place them on the prepared baking sheet, spacing them apart.
Step 6:
Bake the cauliflower bites for 20-25 minutes, or until they start to turn golden brown and crispy.
Step 7:
While the cauliflower bites are baking, prepare the buffalo sauce by mixing together the buffalo hot sauce and melted unsalted butter in a bowl.
Step 8:
Once the cauliflower bites are done baking, transfer them to a large mixing bowl and pour the buffalo sauce over them. Toss gently to coat evenly.
Step 9:
Transfer the coated cauliflower bites back to the baking sheet and bake for an additional 5 minutes to allow the sauce to set.
Q: Can I use frozen cauliflower florets instead of fresh?
A: Yes, you can use frozen cauliflower florets, but make sure to thaw and pat them dry before coating with the flour mixture.
Q: Can I bake the cauliflower bites without the flour coating?
A: Yes, you can skip the flour coating and bake the cauliflower florets as-is before tossing them in the buffalo sauce. However, the flour coating helps create a crispier texture.
Q: How can I make these cauliflower bites spicier?
A: For a spicier kick, you can use a hotter variety of hot sauce or add a pinch of cayenne pepper to the buffalo sauce mixture.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
• To make the cauliflower bites spicier, use a hotter hot sauce or add a pinch of cayenne pepper to the buffalo sauce.
• Look for vegan butter alternatives if you want to make these cauliflower bites completely dairy-free.
• This recipe is vegetarian, vegan (if using vegan butter), and dairy-free (if using vegan butter).
Serve the Buffalo Cauliflower Bites hot, with ranch or blue cheese dressing for dipping, if desired.
Leftover Buffalo Cauliflower Bites can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer before serving.
Prepare the buffalo sauce while the cauliflower bites are baking to save time.
- Don't overcrowd the cauliflower florets on the baking sheet to ensure even crisping.
- Toss the cauliflower bites in the buffalo sauce immediately after baking to ensure the sauce adheres well.
- For a crunchier texture, you can double-coat the cauliflower florets by dipping them in the milk mixture, then the flour mixture, and then back in the milk mixture before baking.
For a healthier version, you can bake the cauliflower bites without the flour coating and toss them in the buffalo sauce after baking. You can also try using a panko breadcrumb coating instead of flour for extra crunch.
Pair the Buffalo Cauliflower Bites with ranch or blue cheese dressing for dipping, a fresh green salad, and a crisp lager or pale ale.
This dish can be enjoyed year-round, but cauliflower is at its peak in the cooler months of fall and winter.
This recipe contains wheat (from the all-purpose flour) and milk (from the plant-based milk). If you substitute the all-purpose flour with a gluten-free flour blend or cornstarch, and use a dairy-free plant-based milk, this recipe can be made gluten-free and dairy-free.
