Buffalo cauliflower is one of my go-to appetizer/side dishes to make. I love everything about them – tender cauliflower, crispy batter and spicy buffalo sauce. I’ve made them several times and I always use the same recipe from Tasty (link here).
I make a couple adjustments to the process:
- Reduce the oven temperature to 425˚ instead of 450˚. I just feel like they cook more evenly at the lower heat. I cook them for the same amount of time.
- To coat the bites in sauce (before 2nd part of baking), I throw them in a big bowl, drizzle the sauce and toss them. It’s faster and gets a more thorough coating on the bites.
- I like to alternate between white and whole wheat flour for the batter. They both work well, the whole wheat just makes them a little healthier.
- I go between using maple syrup and honey in the buffalo sauce, the end result tastes the same, but maple syrup makes them vegan.
I know it may seem like a lot of changes, but the things I change are very small and don’t change the final result. You still get a big pan of delicious cauliflower bites.
These bites are so good because the batter is well-seasoned so you don’t feel like you’re eating plain boring cauliflower. You could make the same batter and use a more mild sauce like honey garlic if you wanted a non-spicy option. You could also serve the classic buffalo version with a creamy ranch or greek yogurt dip to off-set some of the heat.
If you’ve never made buffalo cauliflower before, I highly recommend it. I also want to try the same recipe but with broccoli, I have a feeling that would be good too.