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!
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.)
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
Can I cook them in the air fryer instead of the oven?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.
Can I make this recipe less spicy?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.
Can I use a 1-1 gluten-free flour instead of cassava flour?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.
What kind of shredded coconut do you use for this recipe?I use finely shredded coconutbecause 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.
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.