Cauliflower Buffalo Bites
Ingredients
- 1 large head cauliflower cut into florets
- 3/4 cup all-purpose flour or 1:1 gluten-free blend
- 3/4 cup unsweetened almond milk or any milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup buffalo sauce
- 1 tablespoon melted butter
- Cooking spray
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Whisk the flour, almond milk, garlic powder and salt in a large bowl until the batter is smooth and coats the back of a spoon.
- Dip each cauliflower floret into the batter, letting the excess drip off, then set it on the baking sheet.
- Spread the florets in a single layer with space between them.
- Lightly mist the tops with cooking spray.
- Bake for 20 minutes, until the coating looks dry and set to the touch.
- Meanwhile, whisk the buffalo sauce with melted butter in a large bowl.
- Remove the cauliflower from the oven and toss the florets in the buffalo sauce until coated.
- Return the florets to the baking sheet in a single layer.
- Bake for another 12 to 15 minutes, until the edges char slightly and the sauce looks sticky rather than wet.
- Serve hot, straight off the pan.
Good to Know
Cut the florets and mix the dry batter ingredients a day ahead; combine wet and dry right before baking so the batter does not thin out.