If you're obsessed with all things spicy, you will love these Crispy Buffalo Cauliflower Bites! They're coated in a simple gluten-free flour blend that gives the outer coating its delicious crispy texture, and then they're tossed in a dairy-free buffalo sauce! It's a great recipe for kids, vegetarians, or anyone looking for a healthy side dish!
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🍴Ingredient Notes
- Cauliflower Florets - I love that the base of this recipe is made with cauliflower because it's a great vegetarian option! Cauliflower is also nutrient dense, and full of fiber.
- Hot Sauce - Any hot sauce will work for this recipe! If you choose to skip the hot sauce step and toss them in Buffalo Sauce after you bake, I highly reccomend the Primal Kitchen brand. You can top them with whatever Buffalo Sauce you prefer, but if you're looking for a dairy-free option you might want to check out Primal Kitchen's Buffalo Sauce. If you follow me on Instagram, you're probably familiar with this brand because I talk about them all the time! I've been cooking with Primal Kitchen's products for almost four years. I love that they use high quality, organic ingredients, and are free from soy, dairy, and sugar!
- Eggs - I would not reccomend swapping this for an egg replacement.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested with any other flours yet, but I believe it would also work with a gluten-free 1-1 flour.
- Finely Shredded Coconut - I use the brand Terrasoul because they have a very light, finely shredded coconut that works great for baking recipes. Make sure to check the label before purchasing because they also have a "medium" shredded coconut that's a little thicker. I also use this coconut in my Crispy Sweet Potato Tots and Paleo Chicken Nuggets recipe!
Love Primal Kitchen?! Check out some of my other recipes that include their sauce!
- Baked BBQ Chicken Dinner
- Buffalo Cauliflower Meatballs (Whole30)
- Healthy BBQ Chicken Salad (Whole30)
- Gluten-Free BBQ Chicken Pizza
- Crispy Teriyaki Chicken Wings (Whole30)
🍴Step by Step Instructions
Preparing the Cauliflower
- Start by chopping your head of cauliflower into bite sized pieces. The smaller they are, the crispier they'll get! Measure out about 7-8 cups.
- Next, add the cauliflower to a large mixing bowl and stir in the hot sauce until it's evenly coated. (If you're using buffalo sauce, skip this step.) You can use more or less than what I recommend.
Putting it all together
- In a separate bowl, whip the eggs. stir them into your cauliflower batter.
- Stir the eggs into the cauliflower until evenly coated.
- In a small bowl add cassava flour, salt, and garlic powder. Use a fork or whisk to blend together.
- Add the flour mixture to the cauliflower and egg. Stir until evenly coated.
- Finally, stir in the shredded coconut. (It should stick to the cauliflower.)
Baking
- Pour the coated cauliflower onto a parchment paper lined baking sheet, or into your air fryer. Bake at 375° for 30-35 minutes. (Or until golden brown + crispy!) If you're air frying, they will cook a lot quicker! Check after about 20 minutes.
- Let cool for a couple minutes after removing them from the oven. If you're tossing in buffalo sauce, add the crispy cauliflower to a large mixing bowl with buffalo sauce, and stir until evenly coated.
Frequently Asked Questions
Yes, you can bake them or air fry them! See recipe card for details. You’ll know they’re done when they have a golden brown coating on the outside.
Yes of course! I give two options for adding spice - you can coat the cauliflower with hot sauce before adding the flour and egg mixture, or you can toss the crispy cauliflower in buffalo sauce after they have been baked. If you're not a huge fan of spice, or you're making them for kids, just skip the hot sauce altogether! Serve them with a side of barbeque sauce or ketchup for dipping.
I have not tried using a 1-1 gluten-free flour with this recipe, but I’m sure it would work! Cassava flour has a very similar texture to regular flour. If you try with a 1-1 gluten-free flour, I would use less to start, and add a little more if you find it’s necessary. I’ve noticed that it can be more absorbent.
I use finely shredded coconut because it’s light, and creates a nice “breadcrumb” coating on the outside. I’ve tried thicker shredded coconut, and it doesn’t have the same consistency. It will work, but in my opinion, it’s not as good.
Helpful Kitchen Tools
- Ninja Kitchen Foodi Digital Air Fry Oven - This is what I used to air fry my chicken nuggets, but you can also bake them! The reason why I love this oven so much, is that it's extremely versatile! You can bake, broil, toast, air fry, and dehydrate. In traditional air fryers, you can't fit a flat sheet pan inside. I like that I can still spread them out easily on a regular baking sheet, even when I use the air fry function. I have not tested the recipe using a standing upright air fryer!
- Non-Stick Baking Sheet
How to store and reheat leftovers
It’s best to store leftovers in an air tight glass container in the refrigerator. They will last about 5 days. Any longer, and I would suggest freezing them in a freezer bag or air tight Tupperware container. You can reheat leftovers in the microwave, but I find they can get a bit soggy. My favorite way to reheat them is in the air fryer because it’s fast, easy, and they stay super crispy! If you don’t have an air fryer, you can also reheat them in a small frying pan on the stovetop, or broil them for a few minutes in the oven.
More vegetarian recipes!
- Easy Roasted Fall Vegetables
- Italian Vegetable Meatball Recipe
- Italian Bean Salad Recipe
- Crispy Sweet Potato Tots
After you make these Crispy Buffalo Cauliflower Bites, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Crispy Buffalo Cauliflower Bites
Equipment
- Oven or Air Fryer
- Baking Sheet
- Parchment Paper
Ingredients
- 7-8 Cups Cauliflower Florets
- 1 Cup Finely Shredded Coconut
- 2 Eggs
- ½ Cup Cassava Flour
- 2 Tablespoons Hot Sauce Or ¼ cup buffalo sauce.
- ¼ Teaspoon Salt
- ¼ Teaspoon Garlic Powder
Instructions
Preparing the Cauliflower
- Start by chopping your head of cauliflower into bite sized pieces. The smaller they are, the crispier they'll get! Measure out about 7-8 cups.
- Next, add the cauliflower to a large mixing bowl and stir in the hot sauce until it's evenly coated. (If you're using buffalo sauce, skip this step.) You can use more or less than what I recommend.
- In a separate bowl, whip the eggs. stir them into your cauliflower batter.
- Stir the eggs into the cauliflower until evenly coated.
- In a small bowl add cassava flour, salt, and garlic powder. Use a fork or whisk to blend together.
- Add the flour mixture to the cauliflower and egg. Stir until evenly coated.
- Finally, stir in the shredded coconut. (It should stick to the cauliflower.)
Baking
- Pour the coated cauliflower onto a parchment paper lined baking sheet, or into your air fryer. Bake at 375° for 30-35 minutes. (Or until golden brown + crispy!) If you're air frying, they will cook a lot quicker! Check after about 20 minutes.
- Let cool for a couple minutes after removing them from the oven. If you're tossing in buffalo sauce, add the crispy cauliflower to a large mixing bowl with buffalo sauce, and stir until evenly coated.
Notes
Frequently Asked Questions
How to store and reheat leftovers
It’s best to store leftovers in an air tight glass container in the refrigerator. They will last about 5 days. Any longer, and I would suggest freezing them in a freezer bag or air tight Tupperware container. You can reheat leftovers in the microwave, but I find they can get a bit soggy. My favorite way to reheat them is in the air fryer because it’s fast, easy, and they stay super crispy! If you don’t have an air fryer, you can also reheat them in a small frying pan on the stovetop, or broil them for a few minutes in the oven.Nutrition
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Mel
Love how crispy they are! Thanks for sharing the recipe. (:
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Glad you enjoyed them!
Jeanette Bowers
Great recipe we couldn’t eating them! It comes together fairly quickly too and the cassava flour gives a great texture. Used primal kitchen buffalo sauce it tasted great and had the right level of spice. Didn’t add the coconut-something to try next time.
Mariah Mandile
Ahh so happy to hear that! Definitely try the coconut next time - it adds an extra crispy texture. You'll love it. (:
Suzie
Looks delicious! Can't wait to make these!