Try these Buffalo Cauliflower Bites for your next party. I guarantee they’ll be a hit!
Cauliflower has come a long way! These are so awesome they’ll be a total hit at your Super Bowl Party:) Spicy from the hot sauce, sweet from the maple syrup, crispy on the outside and perfectly tender on the inside. Honestly I could eat them everyday. You’ve just got to give them a go!
Even though they look like they’ve seen the inside of a deep fat fryer there’s no frying involved, these bites are oven baked.
If you want or need to go the gluten free route just substitute regular all purpose flour with a good quality gluten free flour like Bob’s Red Mill, details HERE.
How Hot are these Cauliflower Bites?
That’s absolutely your call. The first time I made them I overdid the hot sauce and practically blew the roof of my mouth off. Not what we’re after. I’ve since used way less hot sauce and added a little more maple syrup. I want heat and sweet. Finding the perfect balance is perhaps a personal preference. I always advocate when cooking to taste, taste, taste until you’re perfectly happy with the result.
How do I make them?
- First you make the batter. It’s very easy, simply mix the flour, some non dairy milk and a few spices.
- After you’ve cut the cauliflower into florets, coat them in the batter and bake them for about 15 minutes.
- While they’re cooking mix the hot sauce together with some melted vegan butter, maple syrup and rice vinegar, let it bubble on the stovetop to thicken while the cauliflower is cooking.
- Brush the bites with the hot sauce mixture then pop them back in the oven for a further 15 minutes.
- Combine the ingredients for the cool ranch dressing.
- Remove the bites from the oven, sprinkle with fresh cilantro and dig in!
Buffalo Cauliflower Bites
A fabulous appetizer for your next party.
1 cauliflower, stem removed and cut into florets
3/4 cup all purpose flour OR gluten free flour Click here for my favorite!
3/4 cup unsweetened almond milk
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
For the Hot Sauce:
1/4 cup Hot Sauce Click HERE for my favorite
1/3 cup maple syrup
2 tablespoons vegan butter
1 tablespoon rice wine vinegar
Cool Ranch Dressing:
2 cups vegan sour cream
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Juice and zest of a lime
1 tablespoon finely chopped cilantro
1/2 teaspoon onion powder
Pre heat the oven to 375F. Line a baking tray with parchment paper or a silicone baking mat I own these and LOVE them 🙂
To make the batter mix together the flour, almond milk, salt, pepper, garlic powder, onion powder and paprika.
Coat the florets in the batter, shake off the excess and place on the lined baking sheet. Bake for 15 minutes.
Meanwhile heat the hot sauce, maple syrup, vegan butter and rice wine vinegar in a pan over medium to high heat. Bring to the boil and let the liquid bubble away for about 2-3 minutes. It will thicken slightly.
Remove the cauliflower from the oven, flip the floret over to ensure even cooking and brush with hot sauce. Return to the oven for a further 15 minutes.
To make the cool ranch dressing, simply mix all the ingredients together until smooth.
Remove the cauliflower from the oven. Sprinkle with fresh cilantro and serve with cool ranch dressing.