Go Back

Buffalo Cauliflower Bites

Buffalo cauliflower bites with a seasoned panko coating are baked until crisp and golden edges while the florets stay tender inside. A quick buffalo sauce + melted butter toss gives a glossy, tangy finish that clings after a second bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower coating
  • 1 large head cauliflower
  • 0.75 cup all-purpose flour
  • 0.75 cup milk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup panko breadcrumbs
Buffalo sauce finish
  • 0.75 cup buffalo sauce
  • 2 tbsp unsalted butter
  • 1 tbsp chopped fresh parsley or green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake for first crisp
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Whisk the flour, milk, garlic powder, smoked paprika, onion powder, salt, and black pepper until a smooth batter forms.
  3. Dip each cauliflower floret into the batter and let excess batter drip away.
  4. Coat each battered floret lightly with panko breadcrumbs and arrange in a single layer without crowding.
  5. Bake for 20–25 minutes, turning halfway through, until crisp and golden around the edges.
Sauce and second bake
  1. Combine the buffalo sauce and melted butter in a large bowl.
  2. Toss the baked cauliflower gently with the buffalo mixture until evenly coated.
  3. Return the cauliflower to the baking sheet and bake for another 8–10 minutes until the sauce adheres and the edges become slightly crisp.
  4. Garnish lightly with parsley or green onions and serve warm.

Notes

For extra crunch, keep the florets spaced so steam can escape on both bakes. Store leftovers in the fridge up to 3 days and rewarm in a 425°F oven until hot and crisping at the edges. Freezing is not recommended because the panko can soften after thawing. To make it gluten-free, swap the all-purpose flour and panko for gluten-free alternatives that brown well.