These buffalo crispy cauliflower bites are spicy, tangy and so addicting to eat. Breaded in ground seasoned cornflakes and baked in the oven until crisp and tender.
I toss these cauliflower nuggets in a super easy homemade buffalo sauce and crumble some blue cheese on top.
Buffalo crispy cauliflower bites are a lighter version of the traditional buffalo chicken wings. They are just as tasty and are layered with delicious bold flavors.
Serve them up on game day or as an appetizer for your next party. They also make a great side dish or snack and are kid friendly!
Why You Will Love This Recipe
- Healthy version- These cauliflower bites are baked in the oven rather than fried. They are a healthy-ish version of the buffalo chicken wings and are a low carb option as a snack or appetizer.
- Vegetarian- Buffalo cauliflower nuggets are a great vegetarian option. But to be honest, even meat eaters will love them!
- Packed with flavor- These crispy bites of goodness are bursting with flavor. From the buffalo sauce, to the blue cheese crumbles and the zesty ranch dressing, you won't be able to stop eating these!
- Easy appetizer- This recipe is so simple to make. Just coat, bake and serve. It's that easy! You can also use store bought buffalo sauce if you are pinched for time.
- Cauliflower- Choose a cauliflower head that is firm and tightly closed with no dark spots or blemishes. The color should be a creamy white color.
- Eggs- I use large eggs.
- Cornflakes- Use a food processor to make them into finely ground crumbs.
- Spices- I use garlic powder, onion powder and smoked paprika.
- Hot sauce- I used Frank's Cayenne Pepper Sauce.
- Butter- I use unsalted butter and melt it inside the microwave.
- Vinegar- I use regular distilled white vinegar.
- Seasonings for sauce- I use Worcestershire and garlic powder.
Step By Step Instructions
STEP 1: Cut the cauliflower. Remove the the large leaves from the base of the cauliflower. Then, take a pairing knife and cut around the stem of the cauliflower. Use your knife or fingers to break the cauliflower into large florets, about 1 to 1 ½ inches.
STEP 2: Dip the cauliflower. In a large bowl, beat the eggs. Then, add cauliflower florets and toss with a rubber spatula.
STEP 3: Grind the cornflakes. Place cornflakes inside a food processor. Pulse until you get finely ground crumbs. Then, pour the ground cornflakes into a large bowl. Stir in spices and salt.
STEP 4: Coat the cauliflower. Using a slotted spoon, add 5-6 cauliflower pieces to the finely ground crumbs. Use your hands to coat the cauliflower. Place them onto a parchment lined baking pan. Repeat with the remaining cauliflower.
Then, drizzle the olive oil on top.
STEP 5: Bake the cauliflower. Preheat the oven to 425°. Bake the cauliflower for 25 minutes, turning the cauliflower half way through cooking.
STEP 6: Make the buffalo sauce. Meanwhile, as the cauliflower is baking, combine all the ingredients for the buffalo sauce.
STEP 7. Toss with buffalo sauce. Remove the cauliflower from the oven and place inside a clean bowl. Drizzle buffalo sauce on top. Gently toss to coat completely.
STEP 8. Garnish. Place the cauliflower onto your serving platter. Top with crumbled blue cheese, scallions and serve with ranch dressing.
Cut the cauliflower into equal bite size pieces. I suggest 1 to 1 ½ inch pieces. This will ensure they cook evenly and you don't end up with half cooked cauliflower.
When grinding the cornflakes, make sure to grind them fine. The more fine they are, the more evenly they will coat the cauliflower.
Lightly coat the cauliflower with buffalo sauce a little at a time instead of dousing it all at once. You want just enough sauce to coat the cauliflower but not make it soggy. Serve the remaining sauce on the side.
Yes, absolutely! Use your favorite brand of buffalo sauce. Some options include Frank's Red Hot Wings and Sweet Baby Ray's.
Yes, it's a healthier version than the traditional chicken wings. Also, this version is baked, not fried. On top of that, cauliflower also has lots of vitamins and nutrients and are low in fat.
You can prepare the cauliflower and cornflakes in advance. It's best to eat them fresh out of the oven so they maintain their crispy texture.
Storing and Reheating
Store any leftover crispy cauliflower bites inside an airtight container. Refrigerate them for up to 3 days.
You can reheat the cauliflower inside a 350° toaster oven for 8-10 minutes until they are warmed through.
More Appetizer Recipes To Try
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Buffalo Crispy Cauliflower Bites
- 1 head Cauliflower cut into florets, about 1 to 1 ½ inch
- 3 eggs Eggs
- 1 ½ cups Cornflakes ground fine
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Smoked paprika
- ½ tsp Salt
- ⅓ cup Olive oil for drizzling on top
- ½ cup Butter
- ½ cup Cayenne pepper sauce Frank's
- 2 tablespoon Distilled white vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon Garlic powder
- Ranch Dressing
- Green onions sliced thin
- Crumbled blue cheese