Really, the best?
I know it’s a big claim to name these the Best Buffalo Cauliflower Bites. Let’s put it this way. I made this recipe six times, six different ways. I was looking for the optimal flavor, texture, and crispiness. With some little and big tweaks along the way, I landed on this technique….and I’ve not had better.
There are so many things to love about these Buffalo Cauliflower bites.
They are made with health promoting, minimally processed ingredients.
Gluten-free, protein rich garbanzo bean flour.
Immunity boosting, fiber rich cauliflower. Aiming to eat at least one serving of cruciferous rich vegetables a day, this appetizer will get you there.
In addition there are no oils, or refined sugars, in the bites or dressing.
Packed with Flavor
There are so many things to love about this vegan appetizer.
These Best Buffalo Cauliflower Bites are spicy, crunchy, wholesome and satisfying. Eat them on their own or dip them into the creamy slightly tart, salty and umami flavored dipping sauce.
Best Buffalo Cauliflower Bites are Easy to Prepare
The Buffalo Cauliflower Bites are simple to prepare. Dice your cauliflower florets into bite-sized pieces. Mix your batter ingredients. Dip the florets. Bake them. Flip them. Voila they are ready to eat. Hot and crunchy out of the oven.
Game Day Appetizer or…
These are a wonderful game day appetizer. But no reason to limit them to special occasions. One way to enjoy them is atop a salad with lettuce, peppers, celery, crispy tofu, and the ranch dipping sauce as a dressing.
Here’s the recipe for you! Enjoy. And please let me know if you make them, how you like them. Comment. Rate them. Share this Best Buffalo Cauliflower Bites recipe with your friends.
Best Buffalo Cauliflower Bites
- 1 medium head of cauliflower cut into florets (about 8cups)
- 1 cup chickpea flour also named garbanzo bean flour
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- 1¼ tsp salt
- ¼ tsp ground pepper
- 1 cup Frank’s Red Hot Sauce
- 2 tsp agave nectar
For ranch dressing
- 1¼ cup raw cashews soaked for up to 2 hours and drained, if not using a high powered blender
- 4 tsp apple cider vinegar
- 1¼ cup water
- 2 garlic cloves
- 4 tsp white miso paste
- 4 tsp dijon mustard
- 2 tsp onion powder
- ½ tsp salt
- 2 tbs fresh dill optional
Optional For Serving
- 2 carrot sticks, peeled and sliced
- 2 celery spears, sliced
- 2 tbsp chopped scallions or chives
Procedure for the Cauliflower
- Preheat oven to 450°F or convection bake to 425°F.
- Line a baking sheet with parchment paper or a silicone sheet.
- Cut cauliflower into bite-sized florets.
- In a medium sized bowl, combine all of the dry batter ingredients. Add the wet ingredients and stir until well combined.
- Dip a handful of the cauliflower into the batter and toss to coat. Lift the florets out with your hands or a slotted spoon and allow excess batter to drip off and place on the baking sheet. I tap them against the edge of the bowl to shake off the excess batter.
- For enhanced crispiness, be sure no florets are touching one another on the baking sheet.
- Once all the florets are coated. Bake in the oven for 20 minutes. Take them out, flip them over and bake for another 10 minutes to brown on the other side.
- While the cauliflower is baking, prepare the ranch dressing.
- Remove the cauliflower from the oven. Serve with ranch dressing on the side for dipping, along with some sliced carrots and celery sticks, if desired.
Procedure for the Ranch Dressing
- Combine all of the ingredients in a blender and blend until smooth.