Baked Buffalo Cauliflower Bites
Servings 4
Equipment
- Rimmed Baking Sheet
- Wire Cooling Rack
- Small Saucepan
Ingredients
Cauliflower Bites:
- 1 small head of cauliflower, cut into same sized florets
- 1 tbsp cornstarch
- 1 large egg, well-whisked
- 1 tbsp water
- 1 cup panko crumbs
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼-½ tsp freshy ground black pepper, to taste
Buffalo Sauce:
- ½ cup Frank's Red Hot Sauce
- 5 tbsp unsalted butter
Other Ingredients:
- Fresh parsley, finely chopped
- Blue cheese dressing
- Ranch dressing
- Celery sticks
Instructions
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper, then place a wire cooling rack on top. Coat the wire rack well with cooking spray. Side Note: Use your convection setting if you have it.
- Prepare the cauliflower by cutting it into small, same-size florets.
- Coat the florets with the cornstarch until evenly coated.
- Make a dredging station by whisking 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.
- Dip the coated florets in the egg mixture, then in the seasoned panko until evenly coated; set on the prepared wire rack.
- Bake the cauliflower bites in the preheated oven for 15-20 minutes, or until golden brown and crisp.
- Meanwhile, combine the hot sauce and butter in a small saucepan over medium heat for 5-7 minutes, or until hot and bubbling; 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: Skip this step if you want the cauliflower to stay crispy longer, and serve the baked florets with the hot, well-whisked buffalo sauce on the side for dipping.
- Return to the oven and bake for 5-7 minutes.
- Serve immediately, topped with fresh parsley and blue cheese dressing, ranch dressing, and celery sticks on the side, if desired. Enjoy.