Best Buffalo Cauliflower Bites Recipes

BUFFALO CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
• In a medium bowl, mix the batter ingredients.
• Add cauliflower to the batter. Stir so each floret is fully coated.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• Remove the cauliflower from the oven and toss with buffalo sauce.
• Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
• Enjoy!

BAKED BUFFALO CAULIFLOWER BITES

Steps:

• To make the sauce, combine the sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt in a medium bowl. Cover with plastic wrap and transfer to the refrigerator until serving.
• Preheat the oven to 450 degrees. Line a baking sheet with parchment or foil and set aside.
• In a medium bowl, add the whole milk, beer, all-purpose flour, garlic powder, onion powder, baking powder, and salt; mix until everything is just combined, being sure to not overmix.
• Dip each cauliflower floret into the batter, allowing any excess to run off, and transfer to the baking sheet. Repeat dipping process until you've worked your way through all of the florets.
• Spray the tops of the florets with cooking spray; this will help with the crisp factor. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown.
• Meanwhile, in a medium saucepan, melt the butter and pour in the Buffalo wing sauce. Mix until combined. Remove the cauliflower from the oven and drizzle half of the sauce atop the florets. Return the cauliflower to the oven and bake for an additional 5 minutes.
• Using a pair of tongs, add the cauliflower florets to the saucepan with the Buffalo mixture and gently toss, until all of the florets are completely coated in sauce.
• Transfer to a large plate and serve alongside the dipping sauce and freshly cut celery.

ROASTED BUFFALO CAULIFLOWER BITES

Steps:

• Preheat oven to 400°. Toss cauliflower with oil; spread in a 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring once., Transfer to a bowl; toss with wing sauce. Serve with dressing.

SRIRACHA BUFFALO CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Break the head of cauliflower into bite-sized florets.
• In a large bowl, combine flour, garlic powder, almond milk and Sriracha.
• Add the cauliflower florets and coat well.
• Transfer the coated florets onto a parchment-lined baking sheet and bake for 20 minutes.
• Remove the cauliflower from the oven and allow to cool for a few minutes.
• Once cool, transfer into a bowl, add buffalo sauce and coat well.
• Return cauliflower to the baking sheet and bake for 10 more minutes or until heated through.
• Serve with ranch or your favorite dipping sauce.
• Enjoy!

BUFFALO CAULIFLOWER BITES

Steps:

• Buffalo Sauce: Melt coconut oil in small saucepan over low heat. Whisk in hot sauce, brown sugar, and vinegar until combined. Remove from heat and cover to keep warm; set aside.
• For the Cauliflower: Line platter with multiple layers of paper towels. Add oil to large Dutch (about 6 quart and cast iron works great) oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 400 degrees. While oil heats, combine cornstarch, cornmeal, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Whisk coconut milk and hot sauce together in large bowl. Add cauliflower; toss to coat well. Sprinkle cornstarch mixture over cauliflower; fold with rubber spatula until thoroughly coated.
• Fry half of cauliflower, adding 1 or 2 pieces to oil at a time, until golden and crisp, gently stirring as needed to prevent pieces from sticking together, about 3 minutes. Using slotted spoon, transfer fried cauliflower to the paper-lined platter.
• Return oil to 400 degrees and repeat with remaining cauliflower. Transfer 1/2 cup sauce to clean large bowl, add fried cauliflower and gently toss to coat. Serve immediately with dressing and remaining sauce.