Crispy Cauliflower Bites are irresistibly delicious and perfectly crunchy, lightly tossed in tangy buffalo sauce. Take your appetizer game to the next level with this healthier twist on classic comfort food.
Why you'll love this recipe
Any tailgate party or gathering I go to has buffalo something, because it's a tasty combo that works. From Slow Cooker Shredded Buffalo Chicken to buffalo chicken egg rolls, there are lots of ways to enjoy this tasty combo.
Open up your spice cabinet and grab some simple ingredients from your pantry for this recipe.
- all-purpose flour - this will cling to the cauliflower florets and help to coat them and bake up nice and crispy.
- cumin - this is my secret ingredient to make the batter a little bit tastier. It adds a smoky flavor reminiscent of a traditional buffalo wing.
- milk - I used 2% milk though you could use whole milk as well. I would not recommend using skim milk for this recipe.
- buffalo wing sauce
See recipe card for full information on ingredients and quantities.
Variations and Substitutions
If you prefer a gluten free version, use a 1:1 gluten free flour or even a rice flour.
For rice flour, you may need to add a little more liquid to get the batter to the right consistency.
Need a shortcut for this recipe? Save time by buying a bag of pre-chopped florets.
For a fun variation try air fryer cauliflower parmesan!
How to make buffalo cauliflower bites
Step 1: Cut the cauliflower into bite size florets. I don't mind having a little stem on my cauliflower pieces. They act as little handles, perfect for dipping into your favorite sauce or dressing.
Step 2: Mix the flour and spices, then add the milk. Stir in the water until you reach the desired consistency.
Step 3: The batter should be thick enough to stick to the florets but still thin enough to drip.
Use a fork to let excess batter drip off.
Step 4: Place the cauliflower pieces on a parchment cover baking sheet. Bake at 450°F for 25 minutes.
Step 5: Remove from the oven. You could serve these crispy cauliflower bites as is. In fact, they're quite tasty dipped into some healthy ranch dressing (which is what my kids prefer).
To make these into buffalo cauliflower bites, place the cooked cauliflower pieces and add to a small bowl. Drizzle with buffalo sauce and use a spatula to gently toss them to lightly coat.
- Only use parchment paper to line your baking sheet. A silpat liner or greased baking sheet won't hold the batter on your cauliflower.
- Don't overcrowd the pan. We want these buffalo bites to roast, not steam!
Are you team ranch dressing or team blue dressing? Both of those would pair nicely, of course! I like some celery and carrots on the side too.
Make sure to give the florets plenty of space so there's enough air flow. If you crowd them together, you'll end up with steam, and that's no good because it stops the cauliflower from browning and makes it all soggy.
Also make sure you don't go overboard with the buffalo sauce.
It's fine to stash it in the plastic bag it came in in the fridge. But there's a catch! Cauliflower loves some air circulation, so keep it loose. Just loosen up that knot in the plastic they put on it. Easy-peasy!
Related tailgating recipes
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Crispy Buffalo Cauliflower Bites
- 1 head caulflower about 4-5 cups florets
- ½ cup 2% milk
- ½ cup water
- ¾ cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- ¼ teaspoons sea salt
- ¼ teaspoons ground black pepper
- 2 Tablespoons buffalo wing sauce
- Preheat oven to 450 degrees. Link a baking sheet with parchment paper.
- Cut cauliflower into florets. In a small to medium sized bowl (about the size of a cereal bowl), combine the flour, garlic powder, onion powder, cumin, paprika, salt and pepper. Whisk to combine, then add in the milk. Add the water, a little at a time. You may not need all the water. Whisk to combine and remove any lumps. The batter should be thick enough to coat the cauliflower but not too watery.
- Dip each cauliflower floret into the batter and coat evenly. Remove excess batter by tapping the floret a couple of times again the side of the bowl, or tap two florets together to remove extra batter.
- Lay coated florets on parchment lined baking sheet without overcrowding them.
- Bake for 25 minutes or until golden brown, flipping the florets halfway through baking time.
For rice flour, you may need to add a little more liquid to get the batter to the right consistency. Need a shortcut for this recipe? Save time by buying a bag of pre-chopped florets.