Crispy Baked Cauliflower Bites (Printable)

Crunchy baked cauliflower florets coated in spicy buffalo sauce for a flavorful snack.

# What You Need:

→ 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:

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 -
  • That perfect crunch-to-tender ratio makes you forget youre eating vegetables
  • The batter sticks like magic, no sad naked florets after baking
  • They reheat surprisingly well for lunch the next day, if they last that long
02 -
  • Dont overcrowd the baking sheet or your florets will steam instead of crisp, bake in batches if necessary
  • Let the coated florets sit for about 5 minutes before baking, this helps the panko adhere better and prevents them from falling off
  • The second bake after saucing is crucial, it sets the sauce and restores any crunch lost during tossing
03 -
  • Pat your cauliflower completely dry before battering, excess water prevents the coating from sticking properly
  • Room temperature batter creates better adhesion than cold, so let it sit while you prep everything else

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