Buffalo Cauliflower Bites

This Buffalo cauliflower recipe is everything you want in a healthy plant-based appetizer. The bites are crispy on the outside, tender on the inside, and coated in a sweet-spicy Buffalo sauce that tastes just like your favorite wings. Florets of cauliflower get dipped in a seasoned batter, baked until golden and crunchy, then tossed in a sticky honey-Buffalo glaze. The result is Buffalo cauliflower bites that satisfy the wing craving without any meat and without deep frying. They're perfect for game day, parties, side dishes, or whenever you want a lighter alternative to Buffalo chicken. If you've tried my Buffalo Mac and Cheese, you're going to love these Buffalo cauliflower bites inspired by the same TikTok creator.

Why You'll Love These Buffalo Cauliflower Bites

After recreating Tini’s viral mac and cheese, I started going down the rabbit hole of her other recipes, and her Buffalo cauliflower bites caught my eye immediately. I used her idea as a starting point, then put my own Buffalo spin on it, literally. I was born and raised in Buffalo, NY, so I have strong opinions about what Buffalo sauce should taste like, and I wanted these bites to live up to authentic Buffalo wing flavor, not just “hot sauce on cauliflower.” After testing different batter and sauce ratios, this version hits all the notes I care about... crispy, saucy, and fully Buffalo.

The seasoned batter makes the cauliflower bake up super crispy and sturdy enough to hold onto the sauce, so you do not end up with soggy florets. The honey-Buffalo glaze strikes that perfect balance of heat, tang, and a little sweetness that keeps you reaching for another piece.

The whole recipe comes together in under 40 minutes, using simple ingredients and no deep frying. Even hardcore wing lovers and meat eaters devour these Buffalo cauliflower wings, which makes them a great option for mixed crowds where you want something that feels like “real” game-day food but is a little lighter and more veggie-forward.

Ingredients You’ll Need

For the cauliflower bites:

• 1 medium cauliflower head, cut into florets
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1¼ cups water (plus ¼ cup more if needed)

For the Buffalo Sauce:

• 4 tablespoon butter
• ⅓ cup hot sauce
• 2–4 tablespoon honey (depending on sweetness preference)

How To Make Buffalo Cauliflower Bites

Step 1: Prep the Cauliflower

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and lightly oil it. Cut the cauliflower into even-sized florets and set aside.

Step 2: Make the Batter

In a mixing bowl, whisk together the flour, salt, black pepper, cayenne, garlic powder, and paprika.

Add the water and whisk until you have a smooth, slightly thick batter. If it’s too thick, add more water a tablespoon at a time.

Step 3: Coat the Cauliflower

Add a handful of cauliflower florets to the batter and fold to coat evenly. Lift each floret out, letting excess batter drip off, and place onto the prepared baking sheet. Repeat until all florets are coated.

Step 4: Bake Until Crispy

Bake the cauliflower at 450°F for 20–25 minutes, or until the batter is cooked through and the edges are crisp and lightly golden.

Step 5: Make the Buffalo Sauce

While the cauliflower bakes, add butter, hot sauce, and honey to a small saucepan. Warm over medium-low heat and bring to a simmer. Let it simmer for 2–3 minutes, until glossy and slightly thickened.

Step 6: Toss and Serve

Transfer the baked cauliflower to a large bowl and pour the hot Buffalo sauce over top. Toss until every piece is coated. Serve immediately with restaurant-style ranch or blue cheese dressing.

Expert Tips To Make The Best Buffalo Cauliflower Bites

• Cut the florets to a uniform size. Try to cut the cauliflower into small, evenly sized florets, about 1½ to 2 inches each. If some pieces are much larger or smaller, they will cook unevenly. Uniform florets bake at the same rate and give you a consistent bite and texture across the whole batch.
• Get the batter consistency just right. The batter should be thick enough to cling to the cauliflower, but thin enough to drip off in a smooth stream. Think pancake batter, not cement. If it is too thick, add water 1–2 teaspoons at a time until you can whisk it easily, and it falls from the whisk in ribbons. If it is too thin and runs right off the florets, whisk in an extra spoonful of flour.
• Shake off excess batter. When you lift each floret out of the batter, let the excess drip back into the bowl before placing it on the tray. Too much batter can pool around the florets and create soggy bottoms. A thin, even coating is what gives you a light, crisp exterior once baked.
• Use parchment and a light coating of oil. Lining the baking sheet with parchment paper and brushing or spraying it with a very light layer of oil helps prevent sticking and encourages browning. Buffalo cauliflower wings can stick easily if the tray is completely dry, especially around any excess batter, so a little oil goes a long way.
• Flip the cauliflower halfway for even crisping. About halfway through the 20–25 minute bake time, use tongs or a spatula to flip the florets. This helps both sides crisp and brown. If you like them extra crispy, you can leave them in for a few extra minutes as long as they do not burn.
• Use an oven-safe rack if you want more crunch. For even better airflow, place a wire rack on the baking sheet and arrange the battered florets on the rack. This lets hot air circulate underneath and helps prevent soggy spots, giving you a more uniform crisp all around.
• Simmer the sauce gently, not aggressively. When you make the Buffalo sauce, keep the heat at medium-low and simmer just until the butter is melted and the sauce has thickened slightly. You are just warming and combining the hot sauce, butter, and honey. Boiling it hard can cause the sauce to separate or become too thick.
• Toss in sauce right before serving. Buffalo cauliflower is at its crispiest right out of the oven. Toss the hot florets in the warm sauce immediately before serving. If they sit in the sauce too long, they will soften. If you are serving a crowd over time, you can keep the baked, un-sauced cauliflower in a warm oven and only toss a portion in sauce as needed.
• Adjust the heat and sweetness to your taste. This recipe aims for a balanced sweet-spicy flavor, almost like a mix between hot honey and traditional Buffalo sauce. If you prefer more heat, use less honey or add extra hot sauce or a pinch of cayenne to the sauce. If you like it milder, use a milder Buffalo sauce and more honey, or serve with plenty of ranch or blue cheese dressing to cool things down.
• Serve with creamy dip to complete the “wing” experience. Buffalo cauliflower tastes even more like wings when paired with a cooling dip. Serve with ranch, blue cheese dressing, or a garlic yogurt dip, along with celery sticks or carrot sticks. The contrast of hot, spicy cauliflower and cold, creamy dip is part of what makes it so satisfying.

Buffalo Cauliflower FAQs

Can I make Buffalo cauliflower bites in the air fryer instead of the oven?

Yes, Buffalo cauliflower works great in the air fryer. Arrange battered florets in a single layer in the air fryer basket (do not overcrowd) and air fry at 375–400°F for about 12–15 minutes, shaking or flipping halfway through, until crisp and golden. Toss in the warm sauce right before serving. You may need to cook in batches depending on the size of your air fryer.

Can I make this recipe gluten-free?

Yes. To make gluten-free Buffalo cauliflower bites, use a gluten-free all-purpose flour blend in place of regular flour, and make sure your hot sauce and any other ingredients are certified gluten-free. The batter should still be the same consistency—adjust with a little extra water or flour as needed.

Can I use frozen cauliflower instead of fresh?

Fresh cauliflower works best because it roasts and crisps more predictably. Frozen cauliflower tends to release more water as it cooks, which can make the batter soggy and prevent crisping. If you must use frozen, thaw and pat the florets very dry with paper towels first, and expect a softer texture.

What kind of hot sauce should I use for Buffalo cauliflower?

A classic Buffalo-style hot sauce like Frank’s RedHot is ideal, since it has the right vinegar and chili balance for Buffalo recipes. You can use another brand, but the flavor profile may change slightly. If your hot sauce is very strong, you may want to use a bit less and adjust to taste after combining with the butter and honey.

How do I store leftover Buffalo cauliflower bites?

Buffalo cauliflower is best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days. The coating will soften in the fridge, but you can re-crisp it somewhat in the oven or air fryer.

How do I reheat Buffalo cauliflower so it stays crispy?

To reheat, spread the cauliflower on a baking sheet and bake at 375°F for 10–15 minutes, or air fry at 375°F for 5–7 minutes, until heated through and somewhat crisp again. Avoid microwaving, as it will make the coating soft and soggy.

Can I make these Buffalo cauliflower bites ahead of time?

You can prep parts of the recipe ahead. You can cut and batter the cauliflower and refrigerate it for a short time before baking, or bake the florets and keep them un-sauced for a few hours. For the best texture, bake and toss in the sauce just before serving. The sauce itself can be made ahead and warmed gently when you are ready to use it.

Is Buffalo cauliflower actually spicy?

Buffalo cauliflower has a noticeable kick, but the exact spice level depends on the hot sauce you use and how much honey or butter you add. As written, the recipe is generally medium-spicy. You can easily make it milder by using a mild hot sauce and more honey, or make it spicier by adding extra hot sauce or a pinch of cayenne

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