Baked Buffalo Cauliflower Bites

Yumna Jawad
Updated

4.99 from 1825 votes

Check out this vegetarian healthy-ish Buffalo Cauliflower Bites made with a few simple ingredients and paired with ranch dressing - perfect for game day!

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If you’re looking for a healthy low-carb game day snack to add to your spread for Super Bowl Sunday, make these delicious oven baked Buffalo Cauliflower Bites. No, they don’t taste like chicken wings. But they are definitely healthier and just as spicy and delicious! It’s a really easy recipe to make with simple ingredients that will wow your friends!

Large bowl of cauliflower buffalo bites with ranch dipping sauce

There are many variations of these cauliflower wings. I make mine healthier by using water instead of milk for the batter, making my own buffalo sauce (less fat that way), and using less batter to coat the cauliflower. They come out of the oven hot and crispy, and pair so well with the cool and creamy ranch dressing. It’s an easy crowd-pleasing appetizer or delicious snack!

Ingredients

  • Cauliflower: Cauliflower is one of my favorite veggies! Low in calories and carbs and loaded with fiber and nutrients. These cauliflower wings are a great healthy option.
  • Flour: Use all purpose or a gluten-free flour for a nice crispy coating.
  • Seasonings: Garlic powder, paprika, salt and pepper.
  • Hot sauce: Use your favorite hot of buffalo sauce to toss the cauliflower in.
  • Butter: To make these cauliflower wings vegan, use a plant based butter.
  • Lemon juice: Use fresh lemon juice for a nice tang.

How to make buffalo cauliflower bites

There are two main parts to make these buffalo cauliflower wings. First is the batter to coat and crisp the cauliflower. And second is the buffalo sauce that will bind to the batter and flavor the cauliflower.

Step 1: make the batter

The batter is equal parts flour and water and whatever spices you want. I like to keep the spices simple and use paprika and garlic powder. The mixture consistency will be pretty thick and almost like a paste.

Collage showing making the batter

Step 2: coat the cauliflower with the batter

You can throw the cauliflower right in the bowl to coat it with the batter. Or, you can shake it up in a plastic bag. Just make sure it’s well coated and then you can transfer it to a baking dish.

Be sure not to simply transfer it all together from the bowl or bag onto the baking sheet. Instead, place the battered cauliflower on a time to limit the excess batter and spread apart. This step helps to make sure the baked cauliflower is not soggy.

Collage showing cauliflower before and after baking with the batter

When they come out of the oven, they will be crispy and you can basically enjoy them as is. But we’re making cauliflower buffalo wings over here!

Step 3: make buffalo sauce and coat with cauliflower

Buffalo sauce is basically hot sauce and butter. Generally it’s 2 parts hot sauce to 1 part butter. To make it healthier, I make my own buffalo sauce with a lot less butter. I also add some lemon juice to give it a fresh zing. This does make them more spicy though, so feel free to taste and adjust before you add the buffalo sauce to the cauliflower.

Use a brush if you have one to coat the cauliflower with the sauce. Or you can dip them in the sauce using a spoon. Return to the baking dish and bake again. When they’re done baking, you want to make sure the buffalo sauce is adhered to the cauliflower, and it’s crisp and golden in color.

Collage showing Cauliflower Buffalo Bites before and after baking with the buffalo sauce

I love how easy these buffalo cauliflower bites are to make! They are a healthy vegetarian alternative to traditional buffalo wings. I’ve been obsessed with cauliflower for low-carb everything lately. Is there anything cauliflower can’t do?!

Large bowl of cauliflower buffalo bites with one bite getting dipped in ranch dressing

Tips for making buffalo cauliflower bites

  1. Cut the florets large. They should be about half the size of traditional chicken wings but still bite-sized. If you cut them too small, they end up becoming mushy and won’t crisp up as nicely when you bake them in the oven.
  2. Use a colander to drain the cauliflower after coating it with batter. Although this step is not crucial, it really helps to add just enough batter to coat the cauliflower without using too much that it’s smothered in the flour/water mixture.
  3. Bake the cauliflower on parchment paper. You can also coat a cookie sheet with oil so the batter doesn’t stick. Parchment paper is great for an easy clean-up, no sticking and less oil. Sometimes the batter might still stick to the parchment paper, so be sure to flip them halfway through for even crispness.
  4. Bake right before serving. As wonderful and crispy as these are straight out of the oven, they do soften up when they start cooling and especially by the next day. So enjoy them fresh out of the oven for the best taste and texture!
  5. Make it in the air fryer! Air fry at 375°F for 10 minutes. Then add the sauce and return for 5 more minutes. It comes out even more crispy in the air fryer!

Frequently asked questions

What do you serve with buffalo cauliflower?

I love serving my healthy buffalo bites in the same way you would serve wings; with celery, carrot and ranch dressing. To keep things healthy, serve them with my Homemade Healthy Ranch Dip.

Can you make this in the air fryer?

Yes and I think it comes out even better in the air fryer. Cook first at 375°F for 10 minutes. Then add the sauce and return for 5 more minutes. Just make sure not to overcrowd the air fryer.

How do I make it less spicy?

Warning, these buffalo cauliflower bites sure have a bite! If you want them to be less spicy, use ⅓ cup hot sauce instead of ½ cup and use 2-3 tablespoons of butter. You can also swap the hot sauce and butter for ½ cup store-bought mild buffalo sauce.

Party platter with Cauliflower Buffalo Bites, carrots and celery

I love this healthy vegetarian appetizer option that’s baked and not fried. These spicy buffalo cauliflower bites are battered and baked to perfection in the oven with a small amount of butter. They are big on flavor and won’t disappoint your guests for snacking.

More healthy appetizers

If you’ve tried this healthy-ish feel good Buffalo Cauliflower Bites recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Party platter with Cauliflower Buffalo Bites, carrots and celery
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Buffalo Cauliflower Bites

Check out this vegetarian healthy-ish Buffalo Cauliflower Bites made with a few simple ingredients and paired with ranch dressing – perfect for game day!
5 from 1825 votes
Author Yumna Jawad
Servings 4 servings
Course Appetizer
Calories 127
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Video

Ingredients
  

Instructions

  • Preheat oven to 450°F. Grease a baking sheet with cooking spray or line it with parchment paper.
  • In a large bowl, whisk flour, water, garlic powder, paprika, salt and pepper until batter is smooth. Add cauliflower to batter and toss to coat.
  • Spread cauliflower onto the prepared baking sheet in a single layer with space between them. Bake in the preheated oven until lightly browned, about 20 to 25 minutes, flipping over halfway through.
  • In another small bowl, combine the hot sauce, melted butter and lemon juice until well blended. Brush the buffalo sauce mixture on the cauliflower.
  • Return to the oven and bake until they start to brown, about 15 minutes.
  • Serve hot with ranch dressing, celery and carrots, if desired

Equipment

a 10 piece knife set
Zwilling Knife Block Set
John Boos CB1054-1M2418150 Cutting Board, 24 Inches x 18 Inches x 1.5 Inches, Maple with Juice Groove
Cutting Board
Pyrex 3-Piece Mixing Bowl Set
Mixing Bowl Set
OXO Good Grips 11-Inch Balloon Whisk
Balloon Whisk
Nordic Ware 3 Piece Baker's Set, Baking Dish Sheet Pan Aluminum
Aluminum Sheet Pans

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge but they are best eaten within the first few hours. To re-crisp, heat them in the oven or in a toaster oven, not in the microwave.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make it gluten-free, you can substitute almond flour or another gluten-free flour 1:1 ratio. You can also use corn starch. This just helps to create a crispy texture and bind the buffalo sauce to the cauliflower bites
  • To make it vegan, replace the butter for vegan butter or olive oil. You can also buy a vegan pre-made buffalo sauce
  • To add your own unique flavor, you can switch out the garlic powder and paprika for other spices you prefer. 
* Please note the nutrition label does not include the ranch dressing or the carrots/celery.

Nutrition

Calories: 127kcal, Carbohydrates: 21g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 864mg, Potassium: 519mg, Fiber: 3g, Sugar: 3g, Vitamin A: 380IU, Vitamin C: 92.5mg, Calcium: 32mg, Iron: 1.7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer

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Recipe Rating




Comments

  1. This was delicious!!!! I even snuck a bite of the roasted cauli before adding the buffalo sauce, and honestly it was so good roasted only with the spices that I think I’ll skip the sauce next time! But truly delish either way. A+ to Yumna, as usual! Thank you 🙂

    Reply

  2. I love using oat flour when I can, I am thinking I might try half oat flour and half all purpose when I give this recipe a try. It sounds so good.

    Reply

    1. Hi Lisa, you can, but the texture I think would be off when you go to reheat since cauliflower has so much moisture and freezing really changes the texture of it.

      Reply

  7. To make crispier… cook in air fryer or I bake at 400 for 30 mins 20 mins in I flip and bake 10 more mins) baste w/ sauce and return to high heat for 10-15 mins. Generally they are crispier rather than baked and cooked soft cauliflower. Good luck😍

    Reply

  8. I’ve made many different recipes for Buffalo Cauliflower and this is my “GoTo” every time! It’s the best tasting, crispy and easiest!!!! Thanks for sharing! I do like to use a jar of Buffalo sauce such as Primal or Nobel Made or I’ve used whatever hot sauce is in the house: sriacha, franks, Texas Pete’s etc….all work great and vary in heat! Just make sure you have a yummy blue cheese dressing!

    Reply

  9. My first time making Buffalo cauliflower was with this recipe. I use my air fryer rather than my oven (375° – 10 mins then another 5-10). I followed someone else’s instructions to lay the cauliflower out on a cooling rack with parchment underneath so the excess batter drips off. Very good tip. My boyfriend and I add extra chipotle powder, smoked paprika & chipotle tabasco to the batter. We dip in ranch. Delicious! I wish they would be a smidge more crispy but it doesn’t seem like there’s more I could do.

    Reply

  11. I’m looking for the recipe using cauliflower rice, egg, cheese & seasonings & then bake in mini muffin pan in oven.

    Reply

  12. They look so good, I will definitely try them. Especially sense my daughter is
    Vegetarian I’m always looks for new things to cook for her. I just haven’t found a good recipe for cauliflower rice.
    Thank you for all your delicious recipes.

    Reply

  13. These are so delicious! I usually make this for dinner at least 1-2 times a week. I substitute with rice flour because it definitely makes these a little more crispy, and I bake on the lower end of the time recommendations. Super flavorful and filling, thank you!

    Reply

  14. I’ve made these several times already and they’re so fantastic. As a wing lover these are great as a healthy alternative. I can make and eat the whole head of cauliflower by myself in a day. No shame here. I add a smidge of hot sauce and cayenne to my batter for an extra kick and eat it with my own homemade ranch. It’s one of my favorite snacks now. I use a cookie cooling rack with parchment underneath to drip the florets before baking so they aren’t overly battered. Works like a charm. Thanks so much for sharing this.

    Reply

  15. The “batter” Is very runny. You wind up with little crisp/crunch and it really could use panko or an egg wash then dry battered rather than the dip in liquid batter.

    Overall a good baseline for me to tweak for next time, but I wouldn’t make this particular one again.

    Reply

    2. I tried them with panko on half of them the first time and they were actually more soggy. I’ve made them multiple times already and the batter recipe given gives the best crunch so far. I bake mine on a pizza stone.

      Reply

  16. Have you ever rolled them in panko breadcrumbs after you dip them in the batter? I am gonna try these this weekend in the air fryer and do that as I have tried other recipes for these and I find the batter a bit soft

    Reply

    1. Hi Janet! Great question. I have not made these with panko. Though, I don’t see why it wouldn’t work! Let me know how they turn out!

      Reply

  17. I followed the recipe to a t. The flavor is good. I baked initially for 20 minutes. I think this was too long. I see the video comments 15-20 minutes, and think 15 would have been much better. The end result was a bit softer than I would have liked. Not the texture I was hoping for. I’m going to find different recipes until I can find the right one.

    Reply

    1. Hi Tu! I am sorry the texture wasn’t what you would have liked. I’d love to help you find the correct cooking time. What texture do you prefer?

      Reply

    1. When you go to any of the recipes, click “Jump to Recipe” to get the full recipe card surpassing the ads.

      Reply

  19. This was really good! Used leftover lemon butter I had from another recipe and added sriracha for sauce. Definitely will make it again!

    Reply

  20. Absolutely love these. I want to take them to a function. To save time could I do the first bake without the sauce , and once I get to the party put the sauce on and do the final bake?

    Reply

  21. I used everything but the bagel seasoning because I was out of garlic powder, and other than that, followed the recipe to a T. These were amazing, I had a huge cauliflower from my garden that I only used half of, so I’m seriously thinking about making these again tonight. It was easiest for me to dip my florets in the hot sauce before returning them to the oven and they came out super crispy on the outside and nice on the inside. This is probably the third or fourth recipe I’ve tried over the years and my husband hasn’t been a fan until this one. Served them with a steak, carrot sticks, and blue cheese dressing, and we didn’t even touch the steak. Thank you so much!

    Reply

  23. This recipe is fantastic, I didn’t change anything in your ingredients or directions. They turned out just incredibly delicious and cooked perfectly. It’s surprisingly easy as well. (I just love spicy cauliflower bits and pay a fortune for them at Erewhon Market in Los Angeles— I think these may be better!). Thank you!

    Reply

  24. I tried buffalo cauliflower at a restaurant and am planning on using this recipe to recreate it! I’m in college and I only have an air fryer, do you know if I can use an air fryer instead? Thank you!

    Reply

    1. Yes, you can! Air fry at 375°F for 10 minutes. Then add the sauce and return for 5 more minutes. It comes out even more crispy in the air fryer!

      Reply

    2. Wow I am so impressed with the turnout. I drizzled the hot sauce over and into the airfryer for another 5 mins as advised. It’s so delicious!

      Reply

  25. These cauliflower bites are insanely delicious. My husband couldn’t believe they weren’t fried and the recipe offers lots of options if you want to make it gluten free etc. Highly recommend

    Reply

  26. I used 50/50 white/whole flour to make them healthier. Also added onion and celery powder to give them a richer flavor. You can also make the batter go on thicker by using less water, or thinner by using more water.

    Reply

  27. My husband now likes cauliflower. Added the sauce to the flower mixture before tossing like someone else did so no basting. 20 mins, turned. 20 mins more. Delish!

    Reply

  28. Loved this recipe! By far my favourite I have tried thus far. I made this recipe as is first go around, and they were perfect. I will be trying chickpea flour instead next time for a healthier alternative and hopefully more crunch

    Reply

  29. I have made many online recipes and this is my in my top 5 all time. It was awesome! I kept it simple doing 15/15/15 as far as the baking and it was perfect. It you want it crispier maybe a little longer earlier. I could eat these as easy as a dozen wings.

    Reply

    1. You could, but, in that case, I’d swap the hot sauce and butter for ½ cup store-bought mild buffalo sauce.

      Reply

  33. Fabulous!
    I had read some comments about not having enough batter. The first few florets I dipped and then shook off excess, but it was apparent right away I was going to be short on batter!
    So instead I dumped all florets in the bowl to toss in what batter there was, and they all came out very lightly battered and crisped nicely in the oven. Perfect way to do it bc they couldn’t get too coated in batter.
    They were spicy but absolutely delicious, even though they were not crispy the next day leftovers were still super tasty.
    Best buffalo cauliflower bites recipe I have made, thank you:)

    Reply

    1. Thank you! Love that you were able to make it work. These are definitely better on the day you make them!

      Reply

  34. Very tasty.
    I did it per the recipe but also added some heat to it on the 1st step. The only issue I had was no crisp even though I used the right everything. Next time I will add a crisping agent to it.

    Reply

  35. Haven’t tried this yet but just wondering if you could freeze them? I was thinking of cooking for the first 20 minutes then freezing for a later date. When taken out of the freezer could I then add the buffalo sauce and then cook for the last 15 minutes.

    Reply

    1. I have yet to try freezing them! What I do is store any leftovers in an airtight container (for about 3-4 days in the fridge) and re-crisp them by heating them in the oven or in a toaster oven, not in the microwave. However, they are best eaten within the first few hours!

      Reply

  36. TASTY!!! I enjoyed your recipe, thank you for sharing it. Instead of basting with buffalo wing sauce part way through the baking process, I added it directly to the batter, half water half wing sauce. The result was crispy and delicious. Looking forward to trying some of your other recipes.

    Reply

  37. This recipe is delicious!! Most Buffalo cauliflower I’ve tried is so focused on the health aspect that the recipe writers neglect the flavor. Not with this! The breading is light but adds so much flavor and texture, and it’s such a great alternative for when you want wings but know you should have some veggies instead. We made this recipe as part of some Friday night fried snacks and it really helped bring some balance. Didn’t make any changes and it was great!

    Reply

  40. Hi,
    these Cauliflower bites sound delicious, will do them soon too. Duncan Jones (director of Moon etc and David Bowie’s son) shared your recipe on Twitter today, that’s how I stumbled across it. 🙂

    Reply

  41. Wow these turned out great and were absolutely delicious! My 13 year old daughter had seconds. I will definitely be making these again. Thanks for sharing this awesome healthy recipe!

    Reply

  42. These are my new favorite, spicy, healthy snack! Thank you for the recipe, which btw my son-in-law shared with me! Guys like healthy too…hehe!

    Reply

  43. An easy to follow and full of flavor recipe. The best part is that my kids willingly ate cauliflower- normally unheard of here. Thanks for this one- definitely making it again!

    Reply

  45. Made these last night and they were SO GOOD!!! I used the air fryer and added a few extra herbs to the batter! Thank you 😊

    Reply

  47. So easy to make and SO delicious! Didnt miss the “chicken” aspect of these Buffalo bites for one second! Cant wait to make them again and again!

    Reply

  48. Couldn’t stop eating them! Couldn’t quite fit all the cauliflower on a single sheet, so did one batch in the oven and the other in the toaster oven. The latter were smaller bits and came out crispier and tastier, which leads me to believe smaller pieces and higher temperatures would work better for this recipe.

    Reply

  51. I have made this recipe time and time again! They are always amazing. Sometimes to mix it up I use honey instead of lemon.

    Reply

  52. Great taste! Definitely spicy! Need to use a cooling dip like Ranch or blue cheese. But wow–a winner!

    Reply

  55. Are the ingredient amounts correct for the batter? 1/2 cup of flour with 1/2 cup of water was not enough to coat even half of a medium sized head of cauliflower. Should the batter be thinner? I had to double the batter and added a 1/4 more cup of water and the consistency was better.

    Reply

    1. Yes, it should be! Is it possible that too much batter was on the cauliflower? The mixture consistency of the batter will be pretty thick and almost like a paste.

      Reply

  56. Hello and thanks for the great recipe! My kids normally hate cauliflower, but love it like this! Would using almond flour affect the outcome? Thanks again!

    Reply

    1. That’s so great to hear! No, using almond flour won’t affect the outcome. You can substitute almond flour or another gluten-free flour 1:1 ratio.

      Reply

  58. Did this recipe in the air fryer (NinjaFoodi) and it was delicious! 10 minutes in (flipping half-way through), then put on the buffalo sauce and popped them back in for another 10-12 minutes (flipped halfway again). Didn’t have to use a drop of oil!

    Really yummy, thank you!

    Reply

  59. So easy. So good. I used paprika, cayenne and season salt in the batter. I used the convention function at 450 degrees. I dipped each piece in the batter using plating tongs and shaking off the excess batter. So light, crispy and addictive. Good bye wings.

    Reply

      1. Great! That’s what I was thinking! I think I’ll try making half with barbecue and half with a less spicy buffalo sauce. Thanks for the suggestion!

        Reply

  64. This was delicious! My son is a vegetarian, and I don’t parTICularly like cauliflower, but this was awesome for our Thanksgiving table! I’ll definitely make this again!! 🙂

    Reply

  65. Super yummy! The paprika taste is a bit overpowering so I would personally cut that in half. Other than that, these were a huge hit!

    Reply

  69. Excellent. I baked the cauliflower plain for 20 min. Then did the flour mixture for 20 min. Then sauced them and finished in the air fryer for 10 min. Wow. Very impressed. Just like chicken. Loved em.

    Reply

  71. This recipe is fantastic! We use the cauliflower bites in tacos – so good!! Making it today for the second time in a week 🙂

    Reply

  72. Hi, Can I defrost a bag of frozen cauliflower florets for this recipe? And can I use store-bought ready buffalo sauce?
    Thanks!

    Reply

    1. You can defrost a bag of frozen cauliflower but the texture is better and more crisp if you use fresh cauliflower. The store-bought buffalo sauce is completely fine 🙂

      Reply

  73. These were incredible and very easy to make! My meat-eating boyfriend even thought they were better than real wings. Will definitely be making them again!

    Reply

  74. Omg! Best recipe ever! I’m only 14 but I love cooking and I would really recommend it! Its easy to make and it’s yummy!

    Reply

  76. Just made this today and it came out perfect. I followed the recipe exactly except I omitted the lemon juice because we didn’t have any. We will definitely keep this in our rotation!

    Reply

    2. I have tried many buffalo cauli recipes and this is my favorite one! Satisfies my craving for something spicy and yummy without being too heavy with thick batter! Crisps really well following these directions!

      Reply

    1. Aww I’m sorry to hear that. Is it possible the cauliflower pieces were too close together? Or maybe they had too much batter on them?

      Reply

  78. The recipe is very easy to follow. I wasn’t a fan of the paprika or lemon flavor, therefore, I would skip those. I would also bake an extra 5-10 minutes.

    Reply

  80. Huge fan of this recipe. Love steaks, burgers, wings and never once thought to try buff cauliflower. I was hooked immediately after trying. Fun to experiment and add different seasonings to the batter. Trying spicy Cajun seasoning this time around!

    Reply

  85. I recommend adding salt and pepper to the instructions when making the batter – it’s not listed in there, which I found odd, so I didn’t put any in, assuming the sauce would compensate, but based on the ingredients list, I think it needs it.

    Reply

    1. Actually, I had it as salt and pepper to taste, but I just updated it now with my recommended amounts. Thanks for mentioning it!

      Reply

  86. the batter didn’t stay on the florets after I flipped them, which was pretty disappointing. they weren’t that good after that

    Reply

      1. It is possible you had too much batter on the pieces of cauliflower? They should be very lightly coated.

        Reply

  87. Amazing! I used wing sauce and added a little honey to it. I didn’t have parchment paper so I sprayed a cookie sheet with Pam…no sticking issues at all. Other than that, I followed exactly and it was a huge hit! Thank you!

    Reply

  88. This was my first time making these delightful bites. I also added Turmeric to the flour mixture and used gluten free flour. I added more water to get the desired consistency. Despite forgetting the salt and pepper, my family loved them. My daughter had the bright idea of finishing them in an air fryer because they didn’t come out as crispy from the oven. I had no sticking problems as I used parchment paper.

    Reply

  90. Love this recipe! The flavor came out so well! My only question to you is how do you get them to be crispy? Mine came out a bit soggy. Was I not supposed to use all the butter-sauce mixture? Please let me know if you have any tips for me! 🙂

    Reply

    1. My advice would be not to put any sauce on the bottom of the cauliflower, just the top and make sure to spread them out. Hope that helps!

      Reply

  91. I believe that the first step to making tasty dishes at home is to find the recipe and instructions online. I am glad I scored in the first step by finding your website. I just followed your instructions and made a tasty buffalo cauliflower right for the first time. Thanks for sharing this recipe and walking us through it. Will be back to try more recipes here.

    Reply

  92. These were great! Turned out perfect. I used a silicon mat to cook on so sticking was not a huge problem. They were crispy and delicious. I’ll have to do a double batch next time.

    Reply

    2. Hi! I have made this, but when flipping them halfway baking, they stucked to the pan (this in during the first part, where I have just put the water and flour). I put olive oil in the pan, instead of parchment paper. Do you have any tip I could use?
      Thank you! 🙂

      Reply

      1. Yes, unfortunately that happens sometimes with just olive oil on the pan. Can you use parchment paper or tin foil next time?

        Reply

  94. This is one of the best recipes I’ve made! The taste, texture, everything! So easy to make and really cut my craving for junk food. I doubled the batter because my cauliflower was pretty big and lined my baking sheet with parchment paper to prevent sticking.

    Reply

  95. Loved these bites! I used gluten-free rice flour and they came out great. Paired with a Greek yogurt crema since we didn’t have ranch or hot sauce and was delicious!

    Reply

  96. I’ve tried every suggestion- using parchment paper, oiling, oil+ parchment paper, aluminum foil, etc. and these still stick ! i don’t get it. It super frustrating.

    Reply

    1. Can you tell me at which point they stick to the pan? Is it when you first put them in or afterwards with the sauce, or both times? I would love to help you trouble shoot this 🙂

      Reply

  97. These were delicious and super easy to make! Definitely a lighter batter than the less healthy version of a cauliflower bite. I had quite a large head of cauliflower so had to double the amount of batter. Will make again!

    Reply

  98. These were great! I’ve made cauliflower buffalo bites before but these came out better than any of the other recipes. I used frozen cauliflower and thawed and drained the florets on paper towels until dry. I used Franks Red Hot for my hot sauce.
    They had great flavor on their own, though not as spicy as my family usually likes. Next time I make them I’ll double sauce them – once as written and a second light coating when they come out. Or maybe just serve with a spicy ranch.

    Fantastic way to use up my frozen veggies during this shelter in place! Can’t wait to make them again.

    Reply

    1. So glad to hear that! That’s interesting that you didn’t find them too spicy because others complained that they were too spicy! It really comes down to personal preference with that. And I love the idea of serving them with ranch! Thank you so much for the feedback!!

      Reply

  99. I am so inspired by all these positive comments! I must have done something wrong as they came out very soft and mushy. I know it’s me, this happens every time I try to make baked cauliflower wings. I think I crowded the pan and they steamed instead of roasted.
    Stay safe everyone!!

    Reply

  100. I was intrigued when you posted them as a suggestion for Superbowl, but I bought takeout hot wings… Now that I’m on my 8th day of Stay at Home, cauliflower was the last of my fresh veggies, and I decided to give your recipe a try. It was easier than I expected, and they tasted awesome!! I doubt I’ll ever order fatty takeout wings again.
    Thank YOU for posting fabulous ideas!

    Reply

    1. Yay, that’s so awesome! I think we’re all going to be better cooks after this isolation. Glad you enjoyed the recipe. Thank you!!

      Reply

  101. I made them! The only thing I did differently was use my own buffalo sauce but thank you! They were amazing!!

    Reply

    1. Yes you can, but make sure to thaw them first and dry them out as much as possible so you remove moisture.

      Reply

  103. These were so delicious! This recipe is a keeper. Mine were crispy enough in spots that I didn’t mind the softness in other spots. Thanks for the recipe.

    Reply

  104. I did enjoy them, however, mine did not crisp up. Not sure what I did wrong. I may have placed the florettes too close together – would that change the results?

    Reply

    1. Yes absolutely, try keeping them apart as I show in the video and try not to put too much sauce on them so they don’t get soft.

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  106. These were not bad, but I was definitely not blown away by how good they were. I followed the recipe and if I make them again I will make some changes, because halfway through they were somewhat crispy, but saucing them in the middle ruined the crispyness and the were soft at the end. I’m not sure the batter is adding anything, and next time I’ll either omit it or roll the cauliflower in panko crumbs after battering them to make them really crispy and I won’t sauce them until the very end before serving.

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    1. Thanks for your feedback on the recipe. I didn’t have that problem with the sauce, but it may vary based on the size of cauliflower and how much you added on there. I think the panko breading could help for sure. Thank you!

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  107. Super delicious! I just started a new diet and wanted a healthier replacement for one of my favorite foods, hot wings. Followed the recipe to a T and they turned out so good! Even my husband, the avid meat eating supporter, loved them. Definitely a keeper.

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  108. Brought this to a neighbor’s dinner party and everyone went crazy for it! I cut the hot sauce to 1/3 cup and served the left over as a side dip to the ranch. Super healthy, super delicious and not very difficult. Win-win-win

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  109. I would like to make these for a friend’s party. She and her husband recently went vegan and I would like to be supportive. Do you think swapping the butter for a neutral oil would work? Or will I have to break down and buy plant-based spread?

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    1. Yes, I think a neutral oil would work, but what’s better is if you can buy vegan butter because the flavor will better match that buffalo sauce flavor. Hope that helps!

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  110. Love buffalo cauliflower but this recipe with the hot sauce makes it too hot to enjoy. The next time I will use buffalo sauce instead. Think that should do it. Otherwise, a good recipe!

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    1. I totally agree that they’re definitely on the spicy side! I think using buffalo sauce is a good idea or adding more butter and using less hot sauce. This way you can control the ingredients and make sure the sauce doesn’t include extra unnecessary ingredients and preservatives.

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    1. Yes, instead of hot sauce, you can buy mild buffalo sauce. I preferred to mix hot sauce with a little butter so I can control the ingredients but I agree it’s very spicy!

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  119. This was great! We added a little extra cayenne to the hot sauce because we are crazy people.

    Otherwise we followed the recipe and it turned out delicious with some crispy edges!

    We will make this again.

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    1. You could actually use coconut milk, but I would use the one in the carton, not the canned coconut milk, because that would be too thick. Hope you like it!

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  121. I have tried several Buffalo Cauliflower recipes and this one was by far the BEST! The fact that it is a bit healthier than the others makes it even better.
    The proportions are perfect and the lemon adds to the flavor.
    Printed it to keep for the next time.

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  122. Great recipe! My whole family loved it! Perfectly cooked cauliflower on the inside, and wonderfully crispy on the outside. You did a really great job creating this recipe, thank you!

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  123. This came out perfectly crispy and I didn’t drain in a colander. The parchment paper did the trick! I used water and whole wheat flour because that’s what I had on hand. I’m so glad I made this. I want to impress my vegan daughter for the holidays—sans dairy sauce but vegan one instead! Even my carnivore hubby loved them.

    Thx you for the great recipe!

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    1. Yay! I’m so happy to hear that you and your family enjoyed them so much!! Thanks for the awesome feedback. Really appreciate it!!

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      1. You bet! Can you clarify if the nutrition information you included is just for the cauliflower bites or does that include the sauce? I’m trying to track. Thx.

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  124. I made a similar cauliflower recipe to this one but it’s fully vegan!! I used a sweet chili heat sauce instead of buffalo, which is nice to switch it up once in a while. Love how the cauliflower turns out in the oven with the flour and water coating! Thanks for the idea!

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  126. The recipe was both simple and delicious!!! We love cauliflower and will definitely make this frequently. Thank you so much for this recipe!!

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