Name: Buffalo Cauliflower Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head of cauliflower, cut into bite-sized florets; 3 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce; 1 teaspoon honey; Ranch or blue cheese dressing, for serving; Celery sticks, for serving (optional)

Why You’ll Love Buffalo Cauliflower Bites Recipe

You get deep‑fried crispiness and spicy flavor all from cauliflower.
It’s a fun vegetable-based alternative to wings.
Relatively quick to prepare (about 35 minutes total).
Customizable in heat level and serving style.
Perfect for game day, parties, or casual snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Buffalo Sauce
2 tablespoons unsalted butter
¼ cup hot sauce (e.g. Frank’s Buffalo Sauce)

For the Cauliflower
¼ cup cornstarch
¼ cup all‑purpose flour
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
⅓ cup milk
2 teaspoons hot sauce
1 head cauliflower (about 2 lb / 908 g), cut into bite‑size florets (1 to 1½‑inch pieces)
Vegetable oil, for cooking
Ranch Dressing or Blue Cheese Dressing, optional for serving

Directions

Make the Buffalo sauce. In a small saucepan over low heat, melt the butter, then stir in the hot sauce and whisk until smooth. (Alternatively, melt the butter in the microwave then stir in the hot sauce.) Set aside.
Mix the batter. In a large bowl, whisk together cornstarch, flour, salt, garlic powder, and onion powder. Add milk and hot sauce, whisking until smooth. The texture should be similar to pancake batter.
Coat the cauliflower. Add the florets to the bowl and toss gently until each piece is lightly coated in batter.
Pan‑fry the cauliflower. Pour about 1/8 inch of oil into a large nonstick or cast iron skillet and heat over medium‑high until shimmering. Add the battered cauliflower in a single layer (don’t crowd). Fry for 5 to 7 minutes, turning every couple of minutes so all sides get golden and crispy. Drain cooked pieces on paper towels. If needed, add more oil or adjust heat between batches.
Serve. Place the fried cauliflower on a platter and drizzle with the warm Buffalo sauce. Or serve the sauce on the side (this helps keep pieces crisp). Serve immediately with ranch or blue cheese dressing if desired.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Spice level: Increase or decrease the amount of hot sauce in both the batter and sauce to suit your heat preference.
Air fryer version: You can adapt this to an air fryer—coat the florets, spray lightly with oil, and air fry until crisp.
Baked version: Bake the coated florets on a parchment‑lined sheet at high heat (e.g. 425 °F / ~220 °C) turning halfway. They won’t be as crispy as frying but work as a lighter option.
Different sauces: Try tossing in BBQ sauce, sriracha blend, or sweet chili sauce instead of buffalo.
Add herbs or spice blends: Mix in smoked paprika, cayenne, or dried herbs in the batter for extra flavor.

Storage/Reheating

Store leftover buffalo cauliflower in an airtight container in the refrigerator for up to 2 days.
To reheat and restore crispiness, spread the pieces on a baking sheet and bake at about 400 °F (200 °C) for 8–10 minutes until heated through and crisp.
Avoid microwaving, as that will make them soggy.

FAQs

What kind of hot sauce is best for Buffalo cauliflower?

A classic option is something like Frank’s Buffalo Sauce, which offers a balanced heat and tang. You can use any spicy hot sauce you prefer, but avoid overly thick or sweet sauces (unless you want that flavor).

Can I use a different flour or binder instead of all‑purpose flour?

You might substitute with a gluten‑free flour blend or rice flour, but the texture might change. Also ensure you keep something to help crisp (cornstarch is important).

Can I bake instead of frying to make it healthier?

Yes, you can bake the coated florets on a high heat, turning once. They won’t get as crisp as pan‑fried, but it’s a lighter alternative.

Does this work in an air fryer?

Yes. The key is to coat the florets, lightly spray or brush with oil, and air fry until crisp, flipping once if needed.

How do I prevent the cauliflower from becoming soggy?

Serve immediately after cooking. If you drizzle the buffalo sauce too early, or cover while hot, steam can cause sogginess. Serving the sauce on the side helps keep crispness.

Can I prep parts of this ahead?

You can cut the cauliflower ahead of time and mix the dry batter ingredients in advance. But coat and fry only just before serving for best texture.

Is there a non‑dairy alternative for milk in the batter?

Yes, you could use a plant‑based milk (e.g. almond, soy) though flavor and texture might differ slightly. Use an unsweetened variety.

How spicy will this recipe be?

Moderately spicy. The hot sauce in both the batter and the coating gives a noticeable but not extreme heat. You can adjust up or down to your taste.

Can I double the recipe?

Yes, you can double the quantities. Fry in batches so you don’t overcrowd the pan and maintain crispness.

What should I serve with these bites?

They pair nicely with ranch or blue cheese dressing, celery sticks, carrot sticks, or alongside veggies or a fresh salad.

Conclusion

Buffalo Cauliflower Bites offer all the flavor and crispiness of classic buffalo wings — but made with vegetables. With a simple batter, a buttery hot sauce coating, and quick pan‑frying, they’re an easy, satisfying snack or appetizer. Adjust the heat, switch up the sauces, and serve them right away to keep them crispy. Try them for your next gathering or craving — they’re a winner every time.

Buffalo Cauliflower Bites