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Spicy Buffalo Cauliflower Bites

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Ingredients

Adjust Servings:
3/4 cups All purpose flour (Maida)
1 tsp Paparika
2 Tbsp Garlic Powder
1/2 tsp Black Pepper Powder
1 head Cauliflower
3/4 cups Milk or Oat Milk
2 cups bread crumbs Plain Panko Bread Crumbs
1/4 cup Honey
3 Tbsp Coconut Oil
1/2 cup Franks Hot Sauce
2 Tbsp Parsley to Garnish

Spicy Buffalo Cauliflower Bites

  • Serves 2
  • Medium

Ingredients

Directions

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This has to be one of mine and my husband’s favorite way to eat Cauliflower. I make this for us every other week. Each bite leaves the perfect amount of spiciness.  I have revamped this recipe a couple of times that I am finally pleased with it. I hope you enjoy it as much as we do.

 

Note: Do not add salt.

Parchment paper works best!

 

Steps

1
Done

Preheat your oven to 450. Start by cutting your Cauliflower into bite size pieces, and wash thoroughly, place on a paper towel to dry

2
Done

In a large bowl: sift together your flour, pepper, paprika, and garlic powder

3
Done

Add in milk or nut milk and mix well. Making sure your batter has no lumps

4
Done

Add in your cauliflower and coat evenly and thoroughly

5
Done

In a small shallow dish, pour out your bread crumbs

6
Done

Remove cauliflower one by one out of the batter and roll it in the breadcrumbs

7
Done

Line your baking tray with parchment paper, spread your cauliflower to make sure they do not touch. Once all your cauliflower has been rolled evenly, repeat the step. I find that doing it twice gets it extra crispy. Feel free to skip this step.

8
Done

Bake Cauliflower 15 mins, then flip and bake the other side for another 15 mins

9
Done

Make your sauce while you wait. In a microwaveable bowl, melt your coconut oil. Start off by 30 seconds and another 30 if it needs more. Remove from microwave , add in Franks hot sauce and honey. Mix well

10
Done

Once your Cauliflower is done, remove it from the oven and dip into the sauce making sure to coat evenly.

11
Done

Return Cauliflower back to the oven and bake for another 15 mins. Sprinkle some fresh parsley on top. Serve immediately

liz ngo

My husband has been a vegetarian for well over 10 years. I'm constantly on the move to look and create new recipes so we can both enjoy them. .

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