Ingredients
Cauliflower Bites
- 1 medium sized head cauliflower (about 8 loosely packed cups of florets)
- 2/3 cup all-purpose flour (or gluten free all purpose flour)
- 1 cup unsweetened plant-based milk (or water)
- 2 teaspoons garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 cups bread crumbs (or panko/gluten free breadcrumbs)
Buffalo Sauce
- 1 cup Frank’s RedHot Original Cayenne Pepper sauce (or other buffalo sauce)
- 2 tablespoons vegan butter, melted
- 1 tablespoon maple syrup
Tahini Dressing (Optional)
- 1/2 cup tahini (very smooth and runny)
- 1/3 cup lemon juice
- 1/4 cup water
- 3 tablespoons chives, finely diced
- 2 teaspoons dried parsley
- 2 teaspoons dried dill
- 2 teaspoons dijon mustard
- 1/2 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper to prevent sticking and help the cauliflower crisp up.
- Prepare Cauliflower: Chop the head of cauliflower into bite-sized florets for easy eating and even cooking.
- Make Batter: In a large mixing bowl with a lid, whisk together the all-purpose flour, plant-based milk, garlic powder, sea salt, and black pepper until smooth to create the batter.
- Coat Cauliflower in Batter: Add the cauliflower florets to the batter, secure the lid, and shake well until all florets are evenly covered.
- Breadcrumb Coating: In a second large mixing bowl with a lid, add half of the bread crumbs. Transfer the battered cauliflower into this bowl, then sprinkle the remaining breadcrumbs on top. Secure the lid and shake until all florets are fully coated with breadcrumbs.
- First Bake: Spread the breaded cauliflower florets evenly across the two prepared baking sheets with enough space between them for crisping. Bake for 25 minutes at 450°F.
- Prepare Buffalo Sauce: While baking, whisk together the Frank’s RedHot sauce, melted vegan butter, and maple syrup in a bowl until combined.
- Coat with Buffalo Sauce and Bake Again: After the initial 25 minutes, carefully transfer the florets back into one of the mixing bowls (no need to clean). Add the buffalo sauce mixture, secure the lid, and shake to coat all pieces thoroughly. Return the coated florets onto the baking sheets and bake for an additional 25 minutes.
- Serve: Remove from the oven and serve immediately for the crispiest texture and best flavor.
- Storage: These cauliflower buffalo bites are best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Note that the crispiness will reduce after refrigeration.
Notes
- You can substitute all-purpose flour with a gluten-free alternative to make this recipe gluten-free.
- Plant-based milk can be substituted with water if preferred.
- Panko breadcrumbs can be used for an even crispier coating.
- For an air fryer option, cook the coated cauliflower bites in the air fryer at 375°F for about 15-20 minutes, shaking the basket halfway through.
- The tahini dressing is optional but adds a nice creamy and tangy contrast to the spicy buffalo bites.
- Ensure to space out the cauliflower florets on baking sheets to help them crisp properly.
- These bites are best served fresh, as refrigeration may cause them to lose some crispness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
