Buffalo Cauliflower Bites, made in the oven or air fryer, are a great appetizer & snack alternative to chicken wings. Perfect for all those buffalo sauce lovers out there.
Who loves appetizers? They are a favorite in our house – so it is no surprise that these buffalo cauliflower bites are always a hit.
When it comes to snacks, we always enjoy them but then, of course, the guilt sets in afterward. But with these being cauliflower, you can skip the guilt and just enjoy!
I love that these are crispy, crunchy and loaded with that awesome buffalo flavor. You won’t even miss having chicken wings or nuggets because these still satisfy all the cravings.
The bonus – you can make these vegan by swapping the buttermilk for unsweetened almond or soy milk.
Don’t miss our Air Fryer Cauliflower for a simple side dish that’s easy to make and healthy too!
Here are some commonly asked questions
Can I use frozen cauliflower?
Yes, absolutely, that will work just fine. Just be sure to thaw it first & pat the pieces dry before using.
What is the best way to store leftover cauliflower bites?
These are best when served fresh. However, if you need to store leftovers, please place them in an airtight container and refrigerate for 1-2 days. When reheating – either broil or air fry for a few minutes to help get them crispy again.
Baked Cauliflower Bites
HOW DO YOU MAKE Buffalo Cauliflower Bites in the oven?
- Preheat your oven to 425F. Line a large sheet pan with parchment paper.
- In a medium-sized bowl, combine the flour and buttermilk. Whisk well.
- In another medium sized bowl, add the panko bread crumbs, garlic powder, and paprika.
- Dip the cauliflower florets, a few at a time, into the wet mixture. Allow any excess to drip off and then place the florets into the panko. Toss them to ensure they’re coated on all sides and then transfer the battered florets to the parchment lined sheet pan. Repeat with the remaining cauliflower.
- Roast the cauliflower for 25-30 minutes, or until it has become crispy and gold brown. Set the cauliflower aside while you make the buffalo sauce— but don’t turn off the oven quite yet!
Buffalo Sauce
- Place the hot sauce, butter, garlic powder, and paprika in a large skillet over medium-low heat. Cook, stirring occasionally, until butter has melted. If the mixture starts to separate, whisk it vigorously and it will come back together.
- Spoon as much sauce as you’d like over the crispy cauliflower and toss to combine. Save any leftover sauce for dipping!
Crisp & Serve
- Return the buffalo cauliflower to the oven and bake for an additional 10-15 minutes, or until the cauliflower is crisp and starting to turn dark brown around the edges.
Baked Buffalo Cauliflower
Can I use a gluten-free flour?
You bet! I would recommend using a 1:1 flour like this one . Please come back & tell me how they turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Buffalo Style Cauliflower
To make Buffalo Cauliflower Bites you will need…
- all purpose flour
- buttermilk
- panko bread crumbs
- garlic powder
- paprika
- cauliflower- cut into florets
Buffalo Sauce
- hot sauce
- butter
- garlic powder
- paprika
Additional Ingredients
- Parsley or Green Onion for garnish
- Ranch or Blue Cheese
Cauliflower Appetizer
HOW DO YOU MAKE Buffalo Cauliflower Bites in the air fryer?
- In a medium-sized bowl, combine the flour and buttermilk. Whisk well.
- In another medium sized bowl, add the panko bread crumbs, garlic powder, and paprika.
- Dip the cauliflower florets, a few at a time, into the wet mixture. Allow any excess to drip off and then place the florets into the panko. Toss them to ensure they’re coated on all sides and then transfer the battered florets to the parchment lined sheet pan. Repeat with the remaining cauliflower.
- Working in batches, place the cauliflower in the air fryer and cook at 350 degrees for 15 minutes, shaking and stirring gently after 7-8 minutes. Cauliflower is done when the florets are slightly browned but not mushy.
- Repeat with remaining cauliflower.
- Toss with sauce before serving.
Cauliflower Bites Recipe
vegetarian buffalo wings
What air fryer do you use?
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
Products I love when making buffalo cauliflower bites…
This cauliflower bite recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cauliflower bites before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
cauliflower bites
If you love this Easy Cauliflower Bite recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Buffalo Cauliflower Bites as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Buffalo Cauliflower Bites
Ingredients
Roasted Cauliflower
- 1 cup all purpose flour
- 1 cup buttermilk
- 2½ cups panko bread crumbs
- ½ tsp garlic powder
- ½ tsp paprika
- 1 head cauliflower cut into florets
Buffalo Sauce
- 1 cup hot sauce up to 1 1/2 cups if you want it extra spicy
- 4 tbsp butter
- ½ tsp garlic powder
- ½ tsp paprika
Additional Ingredients
- Parsley or Green Onion for garnish
- Ranch or Blue Cheese to serve
Instructions
Roasted Cauliflower
- Preheat your oven to 425F. Line a large sheet pan with parchment paper.
- In a medium-sized bowl, combine the flour and buttermilk. Whisk well.
- In another medium sized bowl, add the panko bread crumbs, garlic powder, and paprika.
- Dip the cauliflower florets, a few at a time, into the wet mixture. Allow any excess to drip off and then place the florets into the panko. Toss them to ensure they’re coated on all sides and then transfer the battered florets to the parchment lined sheet pan. Repeat with the remaining cauliflower.
- Roast the cauliflower for 25-30 minutes, or until it has become crispy and gold brown. Set the cauliflower aside while you make the buffalo sauce— but don’t turn off the oven quite yet!
Buffalo Sauce
- Place the hot sauce, butter, garlic powder, and paprika in a large skillet over medium-low heat. Cook, stirring occasionally, until butter has melted. If the mixture starts to separate, whisk it vigorously and it will come back together.
- Spoon as much sauce as you’d like over the crispy cauliflower and toss to combine. Save any leftover sauce for dipping!
Crisp & Serve
- Return the buffalo cauliflower to the oven and bake for an additional 10-15 minutes, or until the cauliflower is crisp and starting to turn dark brown around the edges.
Air Fryer
- Working in batches, place the cauliflower in the air fryer and cook at 350 degrees for 15 minutes, shaking and stirring gently after 7-8 minutes. Cauliflower is done when the florets are slightly browned but not mushy.
- Repeat with remaining cauliflower.
- Toss with sauce before serving.
Notes
- This recipe is best eaten immediately as the cauliflower will start to soften and lose its crunch. However, leftovers can be stored in an airtight container in the fridge for up to two days.
- To make this recipe vegan, swap the buttermilk for unsweetened almond or soy milk.
- If you don’t have buttermilk, regular milk will work as well.
- Panko bread crumbs are larger and crispier than traditional breadcrumbs– make sure to use panko for the most crunch!
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts