Ever since I discovered the magic of Buffalo Cauliflower Bites, I have been on a mission to figure out how to make them at home. The catch – I didn’t want them to be fried and yet I wanted them to have the PERFECT crunchy outside! Too many recipes leave the cauliflower soggy and mushy and NOTHING like the bites I’m craving … basically a HUGE let down!
The good news is that I have FINALLY figured out the magic! These Buffalo Cauliflower Bites are out of this world delicious (tested on the whole family – even grandma approves!) Don’t mind if I do give myself a pat on the back but they are definitely on par with restaurant quality and are sure to satisfy your Buffalo Bites craving at home! The best part is that they are SUPER easy and if you buy a cauliflower, you most likely have all the other ingredients at home already!
- One head of cauliflower
- 1/4 cup hot sauce of your choice! I recommend Hot Winter Hot Sauce or Alex’s Ugly Sauce
- Extra hot sauce for drizzling (keep in bottle)
- 1-3 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp pepper
- 3/4 cup of breadcrumbs
- 3/4 cup of COLD water
- Olive oil or spray (to grease baking pan)
- 1/2 cup of sour cream or melted butter (optional)
- In a bowl, combine 1/4 cup hot sauce of your choice , 1-3 tsp cayenne pepper (depending on how spicy you would like it), 1 tsp garlic powder, 1 tsp sea salt, 1 tsp pepper and 3/4 cup of COLD water.
- Whisk all of your ingredients together to create a smooth and consistent batter.
SET UP YOUR “BITE” WORK STATION:
- Clean your cauliflower and break it apart into individual bite sized florets. You don’t want them to be too small – I personally like to keep them a little larger.
- Pour the bread crumbs into a clean bowl.
- Lightly grease your baking sheet or pan with olive oil or spray.
- Set up your assembly line “bite” workstation to include your cauliflower, then your batter, next your breadcrumbs, and lastly, your baking sheet or pan.
- PREHEAT: Oven to 450 degrees F.
- STEP ONE: Take one cauliflower floret and dip it into the batter (Important: before moving to the next step, SHAKE OFF excess batter from the floret).
- STEP TWO: Gently coat the entire floret in breadcrumbs. I use the technique of first coating the sides of the floret and then then dipping the very top to coat it completely.
- STEP THREE: Place your battered and breadcrumbed floret on the baking sheet and make sure it’s top up!
- REPEAT: Repeat this process until all of your florets are on the baking sheet.
- TIP: Wash you dipping hand regularly as it gets caked on with batter and breadcrumbs. This is crucial to keeping each floret coated properly for the BEST result!
- BAKE: Place your baking pan into the oven and bake for 40 minutes or until the tops start to brown.
- HOT SAUCE: “Choose your own adventure!” You have some options here. For the “DRIZZLE” step below you can choose to use your hot sauce AS IS and straight from the bottle OR you can mix your hot sauce with sour cream or melted butter (not both at the same time!) The choice is yours and based solely on what you prefer! You can choose more than one drizzle of course, for example, drizzle first with the creamy mix and then top it off with the hot sauce from the bottle.
- DRIZZLE: Take your baking pan out of the oven and using your favorite hot sauce drizzle a top layer of hot sauce across the bites for the final touch!
- COMMENT: Leave a comment below and let me know what you think!