Crispy Baked Cauliflower Bites (Print version)

Golden, crunchy baked cauliflower florets coated in spicy Buffalo sauce for a flavorful snack or appetizer.

# Ingredient List:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Breading

02 - 3/4 cup all-purpose flour
03 - 3/4 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 cup panko breadcrumbs

→ Buffalo Sauce

10 - 1/2 cup hot sauce (such as Frank's RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey (optional, for balance)

→ To Serve

13 - Celery sticks and carrot sticks
14 - Ranch or blue cheese dressing (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together flour, water, garlic powder, smoked paprika, onion powder, salt, and black pepper to create a smooth batter.
03 - Add the cauliflower florets to the batter and toss well to coat evenly.
04 - Place the panko breadcrumbs in a shallow dish. Dip each coated floret into the panko, pressing gently to adhere.
05 - Arrange the breaded florets in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through for even browning.
06 - Meanwhile, in a small saucepan over low heat, combine hot sauce, melted butter, and honey (if using). Stir until warmed and well combined.
07 - After 20 minutes, remove cauliflower from the oven. Gently toss the baked florets with the Buffalo sauce until well coated.
08 - Return the coated florets to the baking sheet and bake for an additional 10 minutes until crispy and slightly caramelized.
09 - Serve hot with celery, carrot sticks, and your favorite dressing.

# Expert Advice:

01 -
  • The crunch is absolutely ridiculous without any deep frying required
  • That perfect hot and honeyed sauce balance makes them dangerously addictive
02 -
  • Overcrowding the baking sheet makes them steam instead of crisp
  • The second bake time is crucial for that caramelized sticky coating
03 -
  • Pat your cauliflower completely dry before batter coating for better adhesion
  • Use tongs to toss with sauce so the breading does not fall off

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