This is one of my favorite recipes of all time!

These buffalo cauliflower bites have been a party staple and crowd pleasing favorite for several years now. I am so excited to finally be sharing this recipe with you! You can enjoy them straight off the tray, serve as an appetizer, put them on a salad, use them for tacos or sandwiches – lots of possibility.

I initially deep fried the bites, which was undoubtedly delicious but not very healthy (and so much wasted oil). I began experimenting with baking them and was so pleased with how they turned out. As a bit of a spice wimp, I made the buffalo sauce with some heat heat – but not too much. You can of course crank it up if you’d like.

The bites only take about 45 minutes to make start to finish, but truth be told they will probably disappear in under 5. Don’t worry though, the recipe can be doubled, or tripled, or quadrupled 😉

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Buffalo Cauliflower Bites

Servings 4

Ingredients

  • 1/2 cup garbanzo bean flour
  • 1/2 cup all purpose flour (gluten-free or regular)
  • 1 cup cold water
  • 1/2 tsp baking powder
  • 1/2 tsp Himalayan Pink Salt
  • 1 head cauliflower

Buffalo Sauce

  • 2/3 cup hot sauce
  • 1 clove minced garlic
  • 3 tbsp light agave nectar (more or less to heat preference)
  • 2 tbsp avocado oil or melted vegan butter

Garnishes

  • celery sticks
  • Follow Your Heart bleu cheese dressing or ranch

Instructions

  1. Preheat oven to 450 and line a large baking tray with parchment paper.

  2. Cut cauliflower into bite sized florets.

  3. Stir together flours, baking powder and salt. Mix in cold water to form a batter.

  4. Work each floret through batter, allowing excess to drip off before placing on the lined baking sheet. Try not to crowd.

  5. Bake cauliflower for 30 minutes, flipping halfway through.

  6. While cauliflower is baking, whisk together buffalo sauce over low heat. I like to do this in a large sauce pan for easy tossing once the bites are done.

  7. When the cauliflower is done, gently swirl and toss in buffalo sauce. Serve immediately with celery sticks, vegan bleu cheese or ranch.