CRISPY CAULIFLOWER BUFFALO BITES (Vegetarian & Gluten-Free Game Day Favorite)
KEY INFO
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Vegetarian, Gluten-free (Vegan option available)
EQUIPMENT NEEDED
– Large baking sheet
– Parchment paper
– Large mixing bowl
– Sharp knife
– Cutting board
(Alternative: Air fryer)
INGREDIENTS
For the Cauliflower:
– 1 large head cauliflower (about 2 lbs/900g)
– 2 tbsp olive oil (30ml)
– 1 tsp garlic powder (5g)
– 1 tsp paprika (5g)
– ½ tsp salt (2.5g)
– ¼ tsp black pepper (1g)
For the Buffalo Sauce:
– ⅔ cup hot sauce (160ml) [Frank’s RedHot recommended]
– 4 tbsp unsalted butter (60g) [or coconut oil for vegan]
– 1 tbsp lemon juice (15ml)
METHOD
1. Preheat oven to 425°F/220°C
2. Cut cauliflower into even 1.5-inch florets
3. Toss florets with olive oil and seasonings in large bowl until evenly coated
4. Spread on parchment-lined baking sheet in single layer
5. Roast for 20-25 minutes, flipping halfway, until edges start browning
6. Meanwhile, melt butter and whisk with hot sauce and lemon juice
7. Remove cauliflower, toss with buffalo sauce mixture
8. Return to oven for 10-15 minutes until sauce is bubbling and edges are crispy
CRUCIAL TIPS
– Don’t overcrowd the pan – use two if needed
– Florets must be similar size for even cooking
– Pat cauliflower dry before seasoning
– For extra crispiness, broil for final 2 minutes
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 3 days
– Reheat in oven at 375°F for 5-10 minutes
Common Mistakes:
– Cutting pieces too small (they’ll burn)
– Overcrowding the pan (causes steaming)
– Not drying cauliflower thoroughly
Variations:
– BBQ sauce instead of buffalo
– Add ranch seasoning to initial spice mix
– Breaded version: Dip in flour, plant milk, then breadcrumbs before baking
Air Fryer Method:
Cook at 380°F for 12-15 minutes, tossing halfway
Add sauce and cook additional 5 minutes
TIP: For best results, let cauliflower rest 5 minutes before serving – this helps sauce adhere better.
