These addictive, spicy buffalo cauliflower bites are the best vegetarian wing alternative there is and sure to make anyone a cauliflower lover. Easy to make in just 40 minutes they're crispy, healthy-ish and perfect to dip in blue cheese sauce or put in tacos, wraps, salads or on pizza.
Preheat the oven to 430°F (225°C) and place a non-stick baking paper on a sheet pan.
Cut the cauliflower into bite-size pieces.
1 medium-sized head of cauliflower
Mix together the flour, milk, salt, black pepper and garlic powder in a bowl. Add the cauliflower and mix well, making sure the pieces get covered on all sides.
½ cup flour, ½ cup milk, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
Add the panko to the bowl, and mix well. Make sure the cauliflower pieces get covered on all sides with panko as well.
⅔ cup panko breadcrumbs
Spread out the cauliflower pieces on the sheet pan and make sure they are well separated. Bake in the middle of the oven for 20 minutes.
While the cauliflower is cooking you can prepare the buffalo sauce. Melt butter in a sauce pan and pour in the hot sauce while the butter is still hot on the stove. Mix well to an even consistency.
3 tablespoon salted butter, ½ cup hot sauce
After 20 minutes, remove the cauliflower from the oven and place in a bowl. Pour over the buffalo sauce. Toss, making sure to cover the cauliflower well, and then return to the baking sheet. Pour over any remaining buffalo sauce and place back in the oven for an additional 5 min. Bring out and serve immediately with the dipping sauce of your choice.
1 batch 5-minute Blue Cheese Sauce
Ingredient notes & substitutions
Panko breadcrumbs can be swapped for regular or gluten-free breadcrumbs
Salted butter can be switched for unsalted, but add another pinch of salt
Hot sauce - I love Cholula Hot Sauce and Frank's RedHot Sauce, but you can use what you have
Flour can be substituted for a gluten-free version - but then use less milk
Milk can be switched for a non-dairy alternative
Butter can be swapped for a non-dairy alternative like vegetable oil - ½ dl or ¼ cup for 4 servings of this recipe
Tips & tricks
Choose your favorite size - bigger pieces are great for dipping, and smaller are better for adding to salads and tacos or just eating by the spoonful
Make the pieces roughly the same size for an even cook...
...or make them different sizes to keep it interesting - with some softer pieces and some crispier
Make it gluten-free by subsituting flour and panko breadcrumbs for gluten-free versions, but then use less milk
Make it vegan by substituting butter and milk for vegan alternatives
Make it less spicy by using less hot sauce - this version is pretty spicy
Store leftovers in the fridge in an airtight container for up to 3 days - they will loose in texture, but not in flavor