Author Adapted by Pam - For the Love of Cooking / Original by For in the Kitchen
Equipment
Rimmed Baking Sheet
Wire Cooling Rack
Small Saucepan
Ingredients
Cauliflower Bites:
1smallhead of cauliflower, cut into same sized florets
1tbspcornstarch
1largeegg, well-whisked
1tbspwater
1cuppanko crumbs
½tspsea salt
½tspgarlic powder
½tsponion powder
¼-½tspfreshy ground black pepper, to taste
Buffalo Sauce:
½cupFrank's Red Hot Sauce
5tbspunsalted butter
Other Ingredients:
Fresh parsley, finely chopped
Blue cheese dressing
Ranch dressing
Celery sticks
Instructions
Prepare the cauliflower by cutting it into similar sized small florets.
Coat the florets with the cornstarch until evenly coated.
Make a dredging station by whisking together the egg and water in a shallow bowl, until very well combined.
In another shallow bowl, combine the panko crumbs, salt, garlic powder, onion powder, and black pepper, together.
Dredge the florets by dipping the cornstarch coated florets in the egg mixture then into the seasoned panko until evenly coated; set on the prepared wire rack.
Bake the cauliflower bites by placing them into the oven and bake for 15-20 minutes, or until golden brown and crisp.
Meanwhile make the buffalo sauce by combining the hot sauce and the butter together in a small saucepan over medium heat for 5-7 minutes, or until bubbling and hot; whisk well.
Remove the baking sheet from the oven and brush the sauce over the cauliflower bites until well-coated but not drenched. Side Note: You can skip this step if you want the cauliflower to stay really crispy for a longer period of time and serve the baked florets with the hot well-whisked buffalo sauce on the side for dipping.
Return to the oven and bake for an additional 5-7 minutes.
Servecauliflower bites immediately topped with a sprinkling of fresh parsley and blue cheese dressing, ranch dressing, and celery sticks on the side, if desired. Enjoy.