American · Lunch
Buffalo Cauliflower Bites
Cauliflower florets coated in a seasoned flour batter and baked until crisp, then glazed with butter and hot sauce and baked again to set. The bites develop a spicy, tangy exterior with a golden crust. Served with celery sticks and blue cheese dip for dunking.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
279Calories
15.1gProtein
14.2gFat
26.8gCarbs
6.1gSugar
8.2gFiber
1834mgSodium
48mgChol
8.8gSat Fat
612mgPotassium
187mgCalcium
1.1mgIron
0.4mcgVitamin B12
61mgVitamin C
Goes well with
Sparkling lemonade
local
Cold IPA
international
vegetarian
high-fiber
gluten-free-adaptable
egg-free
low-cholesterol
low-carb
sweet-heat
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Heat the oven to 450F and line a baking sheet with parchment. Cut the cauliflower into even bite-sized florets for uniform crisping.
2
Whisk
Whisk together the flour, whole milk, garlic powder, smoked paprika, and salt into a smooth batter. Toss the cauliflower florets until evenly coated.
3
Bake
Spread the florets in a single layer on the sheet and bake at 450F for 20 minutes until the coating is set and golden at the edges.
4
Glaze
Stir together the hot sauce and melted butter. Brush the mixture over the florets, then bake at 450F for 12 minutes until the glaze sets.
5
Plate
Mash the blue cheese into the sour cream to make a dip. Serve the cauliflower bites with celery sticks and the dip alongside for dunking.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz510g cauliflower
- 4 tbsp30g all-purpose flour
- 4 tbsp60ml whole milk
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 6 tbsp90ml hot sauce
- 4 tsp18g butter, melted
- 22 celery stalk (80g)
- 3 oz86g blue cheese, crumbled
- 2 tbsp30g sour cream
