OMG! I am in love! LOL I’ve been looking for a recipe for cauliflower buffalo bites all over the internet. As with all my recipes, I pick and choose ingredients and add some that I like. I have to say, these were to die for. I made them for the first time yesterday and ate until I was stuffed to the gills.
Seriously, if you like buffalo wings, you have to try this recipe. And, you don’t even need the bleu cheese or ranch dressing, the celery or carrots on the side were just enough to cool it down.
Ingredients for the Cauliflower:
- One head of cauliflower, washed and cut up into florets
- 1/2 cup gluten free flour (or any flour you wish)
- 1 cup dairy free milk (Update! I just used water and it worked perfectly)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onioin powder (optional)
- 2 tablespoons of nutritional yeast (you don’t have to add this, but it adds a nice cheesy/nutty flavor)
Ingredients for the Sauce:
- 1/4 cup of Earth Balance (It’s a vegan “butter” you can use real butter if you want)
- 1/2 cup Frank’s Red Hot sauce (alter according to taste)
NOTE – where it says optional, it’s all about your taste buds. Try and expand your flavors if you can.
Directions for the Cauliflower:
Preheat your oven to 400 degrees. Take a 9 x 13 baking sheet and cover it with parchment paper. (I used olive oil and it still stuck. I used the parchment paper on the second round and it was much better).
In the meat time, in a big bowl, mix the flour, milk, (or water), garlic, onion and nutritional yeast (optional) until it’s smooth. Now throw in a handful of florets and toss around until well coated. (Update, take a big bowl that has a cover and throw all the florets in with the “batter” and shake it like a polaroid picture lol)
Keep doing this until all the cauliflower has been coated.
Place on the baking sheet. Bake in the oven around 20 minutes (depends on size of the florets can be more or less) they should be fork tender, but not mushy, still firm.
Directions to add the Buffalo Sauce:
While they are baking, melt the butter and mix it up with the hot sauce. Once your cauliflower is at a tender but firm consistency, take it out of the oven and toss it in the bowl with the hot sauce.
Gently toss it until all the cauliflower is coated. Put it back on the baking sheet and bake it for another 5 minutes. Turn your oven on broil and broil them for 1 minute to give them a little “crunch”.
There you have it – cauliflower buffalo bites. Feel free to serve them with sliced carrots, celery or your favorite veggie. You can also serve them with ranch or bleu cheese dressing (just don’t get carried away with that or it defeats the purpose of a healthier choice.) 😉 Leave your comments below and let me know what you think if you try them. Thank you.
Try to keep the florets about the same size if you can – then they will cook evenly. I used chick pea flower, and by all means, you can use white if that’s all you have – I just try to limit white flower.
I used unsweetened almond milk but you can use regular milk if you want, I’m just keeping it dairy free and healthier. OH, and as my update said, I used water instead and it was fabulous.
Cheesiness: OPTIONAL. Nutritional yeast is a cheesy alternative for folks who can’t handle dairy. You can use parmesan if you want.
Earth Balance is a vegan “butter”, but if you want, you can use real butter here.
I absolutely love Frank’s red hot sauce, but use what you like. I personally think it makes the recipe the bomb. If you want it hotter, add more hot sauce, if you want it more mild, add more butter.
Mixing the batter: Play with this, your batter should be the consistency of pancake batter. You want to be able to really coat the florets with this.
I recently made a batch with teriyaki sauce and they came out amazing too. For other yummy variations, do a search on cauliflower on my site. You’ll see several more. ENJOY.
Please leave a comment if you try this and what you think. Thank you.