Cauliflower Buffalo Bites
We are saying NO to soggy buffalo cauliflower this year! This recipe creates the crispiest cauliflower thanks to a secret ingredient (chickpea water!) Not to mention it's quicker AND requires no messy batter. The buffalo cauliflower bites are perfect for football parties, a weekend app, and more!
Servings: 4 -6
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 (alternatively can use regular buffalo sauce rather than making your own)
- 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 - spaced apart as much as you can (see photo). If your pieces are too close to each other they will turn out soggy! If you need to, use two baking sheets (although that means one likely will have to be baked on the top rack, which is okay). 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.
- ★ If you are not making your own buffalo sauce, skip this step.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
What is aquafaba?
Aquafaba is the starchy liquid from canned chickpeas. It helps the breadcrumbs adhere to the cauliflower and adds extra crispiness. Simply drain a can of chickpeas to obtain the aquafaba. Use your extra chickpeas for crispy chickpeas or sesame ginger chickpeas!
Extra Tips:
- Video: Less Mess Cauliflower Cutting Method
- This recipe creates your own buffalo sauce by combining hot sauce with butter and spices. You could alternatively use storebought pre-made buffalo sauce.
- 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.