Ingredients
Scale
For the Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets (about 4-6 cups)
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 3/4 cup milk (dairy or plant-based)
- 1/2 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional, for extra crispiness)
For the Buffalo Sauce:
- 1/2 cup buffalo hot sauce (Frank’s RedHot recommended)
- 3 tablespoons unsalted butter, melted (or vegan butter)
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
For Serving:
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
- Preheat Oven – Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat. If you have a wire cooling rack that fits your baking sheet, place it on top for even crispier results.
- Prepare Cauliflower – Wash and thoroughly dry the cauliflower. Cut into bite-sized florets, about 1-2 inches each. Try to keep them relatively uniform in size so they cook evenly. Pat completely dry with paper towels—removing excess moisture is key to crispiness.
- Make the Batter – In a large mixing bowl, whisk together the flour, milk, water, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth with no lumps. The consistency should be like thin pancake batter—thick enough to coat the cauliflower but not so thick it clumps. If using panko breadcrumbs, stir them in at the end.
- Coat the Cauliflower – Add the cauliflower florets to the batter and toss gently with a spoon or your hands until every piece is completely coated. Let any excess batter drip off.
- Arrange on Baking Sheet – Place the battered cauliflower pieces on your prepared baking sheet in a single layer, making sure they don’t touch. Crowding prevents crisping. Lightly spray or brush the tops with oil for extra crispiness.
- First Bake – Bake for 20 minutes, then flip each piece over with tongs or a spatula. Bake for an additional 10-15 minutes until golden brown and crispy. The edges should be deeply golden and the florets should feel crispy when touched.
- Make Buffalo Sauce – While the cauliflower bakes, combine the buffalo sauce and melted butter in a small saucepan over low heat. Stir until well combined and warm. Add honey or maple syrup if using. Keep warm until ready to use.
- Toss with Sauce – Transfer the crispy cauliflower to a large clean bowl. Pour the buffalo sauce mixture over the florets and toss gently but thoroughly to coat every piece evenly.
- Optional Second Bake – For extra-crispy results, return the sauced cauliflower to the baking sheet and bake for an additional 5 minutes. This sets the sauce and adds another layer of texture.
- Serve Immediately – Transfer to a serving platter and serve hot with ranch or blue cheese dressing, celery sticks, and carrot sticks on the side. Enjoy while they’re at their crispiest!
Notes
- Maximum Crispiness: Make sure cauliflower is completely dry before battering, bake at high heat, don’t overcrowd the pan, and flip halfway through
- Gluten-Free: Use rice flour, chickpea flour, or gluten-free all-purpose blend, and ensure breadcrumbs are gluten-free
- Vegan: Use plant-based milk and vegan butter, and skip the honey or use maple syrup instead
- Spice Level: Adjust heat by using more or less buffalo sauce, or mix with milder hot sauce
- Air Fryer Option: Cook at 400°F for 15-18 minutes, shaking basket halfway through, then toss with sauce
- Make-Ahead: Batter and bake ahead, store in fridge, then reheat and toss with fresh sauce before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: About 8-10 pieces (1/6 of recipe)
- Calories: 145
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg