Crispy Buffalo Cauliflower Bites
These Crispy Buffalo Cauliflower Bites are a guaranteed showstopper! At first glance, these beauties truly remind you of buffalo boneless chicken (and trust me, they taste just as good, if not better!), however, they aren't! Just know that your taste buds won't be able to tell the difference either! With a nice kick of spice coupled with a hint of sweetness from the BBQ sauce + Honey, these cauliflower bites are the perfect appetizer, snack, or addition to any entree. Vegan option available.
Servings 16 Bites
- 2 cups bread crumbs (See Notes!)
- 1 head of Cauliflower, chopped in large chunks
- 1 cup hot buffalo sauce
- 3 Tbsps BBQ sauce (For Vegan option, ensure it's Vegan approved!; See Notes)
- 1 Tbsp sriracha sauce
- 1/4 cup honey (See Notes!)
- 3/4 cup fresh water
- 3/4 cup organic all-purpose flour (I use Bob's Red Mill)
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 Tbsp red pepper flakes
- 1 tsp dried parsley
Preheat your oven to 450 degrees Fahrenheit and prepare your baking sheet with parchment paper.
Then in a medium bowl, add water, flour, sea salt, black pepper, smoked paprika, dried parsley, red pepper flakes, and garlic powder and whisk together until fully combined. Set aside.
In a separate bowl, add bread crumbs and set aside also.
Now dip each cauliflower into batter (shaking off any excess) and then toss into bread crumbs. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated. **NOTE: Be sure to SHAKE OFF any excess coating.**
Bake for 25-30 minutes or until golden brown and "crunchy" looking. **NOTE: Be sure to flip each cauliflower on opposite side half way through baking time**
In the meantime, combine buffalo sauce, honey, and BBQ sauce in a small pot and let it simmer for 2-3 minutes on medium-high heat (until bubbly). Remove from heat and let cool for 2-3 minutes before adding cauliflower.
Once cauliflowers are crisp, remove from oven and toss them in the sauce until fully coated. Add coated cauliflower back to baking sheet and place them back in the oven (turning oven on broil) for about 5-6 minutes.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
STORAGE: Best if consumed within the same day. Leave leftovers tightly sealed container in the refrigerator for a day or so.