Baked Buffalo Cauliflower Bites Baked Buffalo Cauliflower Bites

Baked Buffalo Cauliflower Bites

These crispy little baked cauliflower bites are a great substitution for buffalo wings! Battered, seasoned, slathered in gourmet hot sauce and baked in the oven — not fried — until perfectly crispy; they deliver all of the flavor of fried buffalo chicken wings in a lighter, but equally tasty appetizer or main dish! Pair with a side of cool ranch dressing and make sure you've got plenty of napkins. They’re so flavor-packed, wing night won't be missed with these around!

PREP: 10 Min. | COOK: 40 Min. | TOTAL: 50 Min.



  • 1 large head of cauliflower cut into florets
  • ½ cup flour
  • ½ cup water
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • cooking spray
  • ½ cup Schultz's Spicy Original or Sweet Heat Cooking Sauce
  • 2 tablespoons butter melted
  • ½ tablespoon lemon juice
  • Ketchup for serving
  • Ranch or blue cheese dressing for serving
  • Carrots and celery sticks for serving

How To Make

STEP 1: Preheat oven to 450°F. Grease a baking sheet with cooking spray or line it with parchment paper. (Tip: Parchment paper will make clean up a lot easier!)

STEP 2: In a large bowl, whisk flour, water, garlic powder, paprika, salt and pepper until batter is smooth. Add the cauliflower florets to the batter and toss to coat, or use a spatula to gently fold and mix together.

STEP 3: Spread the cauliflower onto the prepared baking sheet in a single layer with space between each floret. Bake in the preheated oven until lightly browned, about 20 to 25 minutes, flipping over halfway through.

STEP 4: In another small bowl, combine the hot sauce, melted butter and lemon juice until well blended. Brush the buffalo sauce mixture on the cauliflower.

STEP 5: Return to the oven and bake until they start to brown, about 15 minutes.

STEP 6: Serve hot with ranch dressing, celery and carrots, if desired. Enjoy!

Additional Cooking Notes:

  • Cut the Florets large, similar to the size of a chicken wing.
  • Use a colander to drain the cauliflower after coating it with batter.
  • Bake the cauliflower on parchment paper to make cleanup a breeze.
  • Bake right before serving to ensure they stay crisp.


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