Name: Baked Buffalo Cauliflower Bites
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 head cauliflower (about 4 cups florets); 1/2 cup water; 1/2 cup milk; 1 cup flour; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/8 teaspoon cayenne pepper; Salt and pepper, to taste; 3/4 to 1 cup hot sauce or Buffalo wing sauce; 1 tablespoon butter, melted

Jump to recipe

BAKED BUFFALO CAULIFLOWER BITES — Bite sized pieces of cauliflower are baked in a spicy batter, then tossed in Buffalo wing sauce and butter in this tasty twist on classic hot wings.

If you love hot wings, but are looking for a delicious meatless version, then you’ve got to try these Baked Buffalo Cauliflower Bites!

We were recently eating out with friends and tried Buffalo cauliflower for the first time. Needless to say, I was hooked and I knew I needed to try making this spicy appetizer at home.

At the restaurant this dish was deep fried, but I hate the mess of deep frying food at home. Plus, I wanted to come up with a slightly healthier version.

I thought my air fryer might be a good option, but I knew it would never make enough Buffalo cauliflower to feed my hungry family, so I opted to try a baked version instead.

It turned out amazing! Even my husband, who typically can’t stand cauliflower, couldn’t stop eating this stuff. I served it as a side dish, but we would have happily eaten it as a main course.

I am by no means a vegetarian–I love me some good old fashioned hot wings. But I honestly like this meatless version just as much. I know it’s sounds crazy, but it’s true.

You definitely want to line your baking sheet with foil (sprayed with some nonstick cooking spray) for easy cleanup. And I highly recommend serving this with a side of Ranch or blue cheese dressing.

This also makes a great appetizer, piled on a platter and sprinkled with some green onions and blue cheese. You can even serve the traditional carrot and celery sticks on the side.

You can easily adjust the spice level by adding more or less cayenne to the batter. You could even opt to drizzle the finished cauliflower in hot sauce, rather than completely coating it.

This is hands down my favorite way to make and eat cauliflower. I admit, I was skeptical about the whole idea of cauliflower replacing chicken in this recipe. Not only does it work, it’s amazingly delicious!

Be sure to save this Baked Buffalo Cauliflower Bites recipe to your favorite Pinterest board for later.

Tips for choosing and storing cauliflower

Appearance: Look for cauliflower with a creamy white color and densely packed florets. Avoid blemished or brown spots. The cauliflower should feel heavy for its size.

Check the leaves–they should be fresh looking and vibrant. If the cauliflower has a very strong smell, it may also have an unpleasant taste.

Storing: If you’re cauliflower is wrapped in cellophane, unwrap it when you get home and transfer it to a loosely sealed plastic bag. Tuck a paper towel in the bag to absorb excess moisture.

A whole head of cauliflower should keep in the refrigerator for 4-7 days. Precut florets will keep for 3-4 days.

Preparation: To cut a head of cauliflower into florets, first cut the head into quarters, starting at the stem end. Next, cut away the small piece of core from each quarter, then cut the cauliflower into bite-sized florets.

Here’s what you’ll need to make Baked Buffalo Cauliflower Bites

Cauliflower
Milk
Flour
Spices: garlic powder, cayenne pepper, cumin, paprika, salt and pepper
Hot sauce
Butter