These Buffalo Cauliflower Bites are a lighter, plant-powered twist on traditional wings, bringing you all the crispy, spicy satisfaction without the heaviness.
Packed with fiber and plant-based protein, they’re low in carbs yet rich in flavor.
With minimal prep and simple ingredients, this recipe is perfect for quick weeknight dinners, game-day snacks, or meal prep.
A delicious balance of heat and crunch that’s both nourishing and crave-worthy!
Buffalo Cauliflower Bites
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 baking sheet + parchment paper (or Air Fryer basket)
- 1 small saucepan (for sauce)
- 1 large spoon/tongs (for tossing)
Ingredients
- ¾ cup all-purpose flour
- ¾ cup milk or water for vegan
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large head cauliflower cut into florets
- 3 tablespoons butter or dairy-free butter for vegan
- ¾ cup Frank’s Red Hot Sauce
- 1 dash Worcestershire sauce omit for vegan
- 1 dash Tabasco sauce optional, for extra heat
- Ranch or blue cheese dressing for serving
Instructions
- Prepare the Oven or Air Fryer: If you’re baking, preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper to prevent sticking.For the air fryer method, preheat your air fryer to 390°F (200°C) so it’s ready when the cauliflower is coated. Preheating ensures your cauliflower develops that irresistible crispiness right from the start.
- Mix the Batter: In a large mixing bowl, whisk together the flour, milk (or water for a vegan-friendly version), paprika, garlic powder, salt, and black pepper. Stir until you have a smooth, lump-free batter. This spiced coating will cling to each floret, helping them bake or air-fry into crispy, flavorful bites.
- Coat the Cauliflower Florets: Cut your cauliflower into medium-to-large florets — about the size of traditional chicken wings. Place the florets into the bowl with the batter and gently toss until every piece is evenly coated. The goal is a light, even layer of batter that covers all surfaces without being overly thick.
- Arrange and Bake: For Oven: Spread the coated florets out in a single layer on the prepared baking sheet. Make sure there’s space between each piece to prevent steaming. Bake for 20 minutes, flipping them halfway through so they cook evenly on all sides. For Air Fryer: Arrange florets in the basket in a single layer, leaving space between each one. You may need to work in batches. Cook for 20 minutes, flipping or shaking the basket at the halfway mark to ensure even crisping.
- Make the Buffalo Sauce: While the cauliflower is cooking, prepare your buffalo sauce. In a small saucepan over medium-low heat, melt the butter (or vegan butter). Remove it from the heat before it starts bubbling to keep the sauce smooth. Whisk in Frank’s Red Hot Sauce, a dash of Worcestershire, and a splash of Tabasco if you like extra spice. Stir until the sauce is glossy, silky, and well combined.
- Toss the Cauliflower in Sauce: Once the florets are golden and crispy, transfer them to a large clean bowl. Pour the warm buffalo sauce over the top and use a large spoon or tongs to toss until every piece is coated in spicy, tangy goodness. Be thorough but gentle so the batter stays intact.
- Crisp Them Again: For oven-baked cauliflower, return the sauced florets to the baking sheet and cook for an additional 5 minutes. This extra step helps set the sauce, giving the bites a stickier coating while maintaining their crunch. (Air fryer florets are ready to serve once sauced.)
- Serve and Enjoy: Transfer your Buffalo Cauliflower Bites to a serving platter while they’re hot and crispy. Pair them with a side of ranch or blue cheese dressing for dipping, along with celery or carrot sticks if you’d like the classic “wings” experience. These bites are best enjoyed immediately, while the coating is still crisp and the sauce is hot.
Notes
- Cut cauliflower into evenly sized florets so they cook at the same rate.
- Avoid overcrowding the baking sheet or air fryer basket — this prevents steaming and ensures crispiness.
- If your bites aren’t crispy enough, broil them for 1–2 minutes before serving.
- These are best enjoyed hot and fresh; they lose crispiness as they sit.
- Adjust the butter-to-hot sauce ratio to control spice levels (more butter = milder, less butter = spicier).
- Vegan option: substitute dairy-free butter and omit Worcestershire sauce.
- Serve immediately with ranch or blue cheese for the best flavor.
- For meal prep, keep sauce and cauliflower separate until ready to eat.
Chef’s Secrets for Perfect Cauliflower
The key to restaurant-quality Buffalo Cauliflower lies in texture.
Always preheat your oven or air fryer before cooking, as high heat helps the batter set quickly, locking in crispness.
Make sure your cauliflower florets are on the larger side — smaller pieces tend to soften too much.
When tossing the florets in sauce, do it gently and just before serving; this prevents sogginess and keeps the coating intact.
Finally, don’t skip the parchment paper when baking — it makes turning and removing the bites effortless while preventing sticking.
Serving Suggestions and Pairings
These cauliflower bites shine as a party appetizer, game-day snack, or light weeknight dinner.
Serve them with cool dips like ranch or blue cheese for balance, and add crunchy celery and carrot sticks for a classic “wing platter” vibe.
For a heartier meal, pair them with a fresh green salad, roasted potatoes, or even wrap them inside tortillas with lettuce for spicy cauliflower tacos.
They also work wonderfully as a side dish alongside grilled proteins or veggie burgers.
Storage Tips and Reheating Advice
Buffalo Cauliflower Bites are best eaten fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, avoid the microwave, which makes them soggy.
Instead, place them in a preheated 375°F (190°C) oven or air fryer for about 8–10 minutes until warmed through and crispy again.
If you’re planning ahead, you can also prep the batter and cauliflower separately, then coat and cook just before serving for maximum freshness.
Frequently Asked Questions
1. Can I make these gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Rice flour also works well and helps create an extra-light, crispy coating.
2. How can I make them less spicy?
To tone down the heat, use more butter and less hot sauce in the buffalo mixture. You can also skip the Tabasco for a milder kick while still keeping the bold flavor.
3. Can I prepare these ahead of time?
You can cut the cauliflower and mix the batter ahead of time, but it’s best to coat and bake just before serving. Pre-cooked bites tend to lose their crunch if left sitting too long.
4. What’s the best dip to serve with them?
Classic ranch and blue cheese dressings are the most popular choices. For a lighter option, try a Greek yogurt dip or even hummus for a creamy, tangy complement.
5. Can I freeze Buffalo Cauliflower Bites?
Freezing isn’t recommended because the coating softens after thawing. If you need to store longer, keep them refrigerated and re-crisp in the oven or air fryer instead of freezing.
