Buffalo Cauliflower Bites
I’ve been searching for years for the best buffalo cauliflower recipe. I’m sad to say I’ve had many bad ones…So many recipes have time-consuming steps with messy, batter dripped all over the kitchen. The cauliflower never gets crispy and my final product is a soggy, sad buffalo cauliflower wing after prepping for over an hour. *sigh*
I was NOT going to settle for this mushy, mediocre mess – and so I created this recipe that has finally satisfied that crispy wing craving. This recipe has SIMPLE, quick steps, requires NO batter, and yields the ultimate crispy-edged buffalo cauliflower bite that is loved by both meat-eaters and veggies! It also has a surprise ingredient you would NEVER guess secretly makes for crispier wings. Perfect for football parties, a Friday night app, and SO much more!
So what’s the secret to this recipe, you may be asking?
The surprise ingredient in this recipe that makes for an uber-crispy buffalo cauliflower bite…CHICKPEA WATER.
What the heck is that?
Chickpea water, also known as “aquafaba”, is the liquid in the can of chickpeas. It has a vicious, thick “egg-like” consistency that will aid in binding the breadcrumbs to cauliflower AND adds more crispiness to the wings. This stuff is AMAZING!
Baked Buffalo Cauliflower Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of hot sauce is best for buffalo cauliflower?
This is really up to personal preference. I enjoy Frank’s Red Hot Hot Sauce the most for the classic taste. You can also choose buffalo sauce which already has butter mixed in (but may not be good for those who want a dairy-free alternative). If you prefer less spicy, try out a version that is marked as “mild”.
Where do I find chickpea water/aquafaba?
All you need is the liquid from a can of chickpeas! Simply strain the liquid from the chickpeas and save it for your recipe. You only need half a cup for this recipe. Use your extra chickpeas for another delicious recipe like my sesame ginger chickpeas or my lemony chickpea salad.
▶︎BTW if you love that buffalo flavor as much as I do, then you will love my other buffalorecipes like my buffalo chickpea dip, buffalo tofu wrap, chickpea buffalo ranch wrap, buffalo tempeh tenders, of my crispy buffalo tofu bites.
How to Make Buffalo Cauliflower
Chop your Cauliflower into Large Florets
Preheat oven to 425 F. Place a rack on the bottom shelf in the oven.
Start by chopping your cauliflower into large florets. I like to remove the majority of the stem for a “meatier” buffalo wing.
★ For a quick, less mess cauliflower cutting method, check out this Youtube video!
Bread your Cauliflower
The next step is to simply coat your cauliflower in the chickpea water (aquafaba) and the breadcrumb mixture. I usually grab the largest bowl I have, add the cauliflower, and pour the chickpea water on top. Give it a gentle toss until all the pieces appear wet.
I like to mix the bread crumbs with the cornstarch in a separate small bowl. Then I will sprinkle it over the cauliflower. I have found that sprinkling half the breadcrumbs, tossing, then adding more, helps for more even coating. If you notice some cauliflower pieces look “dry” with no breadcrumbs, consider sprinkling in some extra.
First Bake
Now you will start your first round of baking. On a parchment-lined baking sheet, add your cauliflower pieces and spread them out evenly. Bake for 20-25 minutes on the bottom shelf, gently mixing halfway to ensure even cooking. At this point, your cauliflower should be a little golden brown. If not, cook for a little longer.
While that is baking, grab a small bowl, mix together your hot sauce with melted butter, lemon juice, and spices.
Add Buffalo and Bake a Second Time
Remove your cauliflower and turn up your oven temperature to 450 F. Use a brush to coat each piece with the hot sauce mixture. I recommend giving it a light coating of sauce, rather than over-saturating, as this can make it tougher to regain crispiness back in the oven. I try to coat almost every aspect of the cauliflower as best as I can, but don’t worry if there’s a few open spots.
★ FYI I usually have a small amount of sauce leftover at the end, but this can depend on how large your cauliflower is to begin with.
Bake your cauliflower again on the lower shelf for about 8-10 minutes. Your cauliflower should be getting crispy and browned on the outside. Cook for longer, as needed, to get that perfect texture!
Enjoy!
Serve your buffalo cauliflower right away with ranch or blue cheese and some carrots and celery for garnish.
Pro Tip
The length of time it takes to cook buffalo cauliflower can depend on oven type and the size of your florets. If your buffalo cauliflower wings aren’t crispy at the end of the second round of baking , give them a gentle toss to check the bottoms (they tend to sneakily get browned) and keep them in for a little longer but keep an eye on them so they don’t burn!
How to store leftover buffalo cauliflower
Buffalo cauliflower is truly best enjoyed the day you make it, but you can store leftover for up to 2 days in the fridge in an airtight container.
I found the most success reheating in the air fryer in 5 minutes (near 400 F) or place back in the oven for about 8-10 minutes (also near 400 F). I was able to regain some of the crispiness.
Can you make buffalo cauliflower bites in the air fryer?
Most definitely! In fact, I find it more convenient and creates a super crispy buffalo cauliflower wing!
Simply air fry at 400 F for 10-12 minutes until the outside is browned (gently shake halfway). Then brush on the buffalo sauce and return to the air fryer for about 5 minutes.
Other fun ways to use buffalo cauliflower
- Serve in tacos with chopped romaine, carrots, avocado, and ranch on top
- Add it to my buffalo chickpea bowl for extra buffalo flavor
- Make it a wrap with a spinach or flour tortilla
Pro Tips for Buffalo Cauliflower
- Cut your cauliflower into large florets. This will yield the perfect crispy, but still bite-sized bite. This video shows you how to cut your cauliflower with LESS mess. I like to cut off more of the stem for the buffalo cauliflower bites so you get more of the “meaty” part of the cauliflower.
- Use parchment paper or a silicone baking mat. This helps prevent the cauliflower from sticking as it cooks (and saves you SO much time in cleanup!)
- Spread the buffalo evenly on the baking sheet. This will help each piece get crispy and ensure even baking.
- Bake on the lowest shelf. I find this is the sweet spot for cooking cauliflower to get it crispy but not burned.
- Brush on your buffalo sauce. I find that “pour and toss” method over-saturates the cauliflower and then you cannot regain that crispiness you earned in the first baking round. Instead, use a brush to coat the buffalo, and remember…less is more! This is my favorite brush to use.
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Buffalo Cauliflower Recipe
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Ingredients
- 1 large head of cauliflower cut into large florets
- 1/2 cup aquafaba chickpea water* see notes
- 1 cup plain bread crumbs
- 1 tbsp cornstarch
- 3/4 cup hot sauce like Frank’s red hot
- 2 tbsp melted butter *use a dairy-free version if vegan, such as Earth Balance.
- 2 tsp lemon juice or vinegar
- 1 tsp garlic powder
- 1/2 tsp paprika
- Ranch or blue cheese dressing for serving (df version: Follow Your Heart)
- Carrots and celery sticks for serving
Instructions
- Preheat oven to 425 F. Place a rack on the bottom shelf in the oven. Start by chopping your cauliflower into large florets. I like to remove the majority of the stem for a "meatier" buffalo wing. ★For a quick, less mess cauliflower cutting method, check out the Youtube video linked in the notes below.1 large head of cauliflower
- In a large bowl, add your cauliflower pieces and pour over your chickpea water. Give it a gentle toss until it is all coated.In a small bowl, mix together your bread crumbs with the cornstarch.Pour this over the cauliflower and give it gentle tosses until it is fully coated.★ If you notice some pieces of cauliflower lack breadcrumbs, sprinkle in a little extra to make sure each piece has some (but does not need to be excessively coated on every surface).1/2 cup aquafaba, 1 cup plain bread crumbs, 1 tbsp cornstarch
- On a parchment-lined baking sheet, add your cauliflower pieces and spread them out evenly. Bake for 20-25 minutes on the bottom shelf, gently mixing halfway to ensure even cooking. At this point, your cauliflower should be a little golden brown. If not, cook for a little longer.
- In a small bowl, mix together your hot sauce with melted butter, lemon juice, and spices.3/4 cup hot sauce, 2 tbsp melted butter, 2 tsp lemon juice or vinegar, 1 tsp garlic powder, 1/2 tsp paprika
- Remove cauliflower from oven and turn the temperature up to 450 F. Use a brush to coat each piece with the hot sauce mixture. I recommend giving it a light coating of sauce, rather than over-saturating, as this can make it tougher to regain crispiness back in the oven.*I usually have a small amount of sauce leftover at the end, but this can depend on how large your cauliflower is to begin with.
- Place the buffalo-coated cauliflower back in the oven for another 8-10 minutes. The cauliflower should become more browned on the edges and start to crisp up again. Leave in for longer, if needed, until that texture is obtained to your liking.
- Serve your buffalo cauliflower right away with ranch or blue cheese and garnish with celery and carrot sticks. Enjoy!
Notes
- Video: Less Mess Cauliflower Cutting Method
- Brush on your buffalo sauce. I find that “pour and toss” method over-saturates the cauliflower and then you cannot regain that crispiness you earned in the first baking round. Instead, use a brush to coat the buffalo, and remember…less is more! This is my favorite brush to use.
This is definitely the best buffalo cauliflower I’ve ever had. It was actually crispy and not doughy/soggy like a lot of other versions I’ve had.