Crispy Baked Cauliflower Bites (Print version)
Golden cauliflower florets baked to crispiness and coated in tangy buffalo sauce for a tasty, savory snack.
# Ingredient List:
→ 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. 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.
06 - Bake for 20 minutes, turning once halfway through, until golden and crisp.
07 - Meanwhile, in a small bowl, whisk together the hot sauce, melted butter, and honey or maple syrup (if using).
08 - Remove the baked cauliflower from the oven. Toss gently with the buffalo sauce until evenly coated.
09 - Return to the oven and bake for an additional 5-8 minutes, or until edges are crispy.
10 - Serve immediately with dressing and veggie sticks, if desired.
# Expert Advice:
01 -
- They satisfy that crispy, spicy craving without the heaviness of fried food
- The batter locks in moisture so the cauliflower stays tender inside
- You can prep everything ahead and bake them right before guests arrive
02 -
- Overcrowding the baking sheet will steam the cauliflower instead of crisping it
- Letting the battered florets sit for a minute helps the coating adhere better
- The second bake is crucial for setting the sauce and restoring crunch
03 -
- Cut your florets slightly larger than bite-sized since they shrink during baking
- Room temperature cauliflower creates a better batter coating than cold from the fridge