Baked Buffalo Cauliflower Bites
The big game is around the corner. This is it! It’s for all the money. One team will walk out of the stadium world champions and the other team will just walk out. It’s Super Bowl week, baby. Here in Pennsylvania, we are hoping to be that team…the world champions. In Lancaster, about an hour and half outside of Philly (aka Eagles country) we are hoping for Super Bowl glory! And me? I’m just praying they win, mostly for my husband’s sanity. These Baked Buffalo Cauliflower Bites will be the champion of your Super Bowl festivities.
Whether you are in it for the big win, the whole enchilada, or, you are really only there for the food and commercials (right here!!), these Baked Buffalo Cauliflower Bites are going blow your mind. They are everything you want your wings to be and yet they are healthy, spicy, and oh-so delish. Did I mentioned they are baked, not fried??
I’m pretty picky about my wings. I like plenty of sauce, but yet not too saucy. Spicy is life for me. I prefer the big drumettes over the actual wings. Fried is always tastier than oven baked and I prefer ranch over blue cheese. So, when I came across this healthier, lighter version of classic wings, I knew I needed to give it a try. I love-love-love finding new, healthier ways to have all my favorites, all with fewer calories, lower weight watcher points and yet still super tasty. These Baked Buffalo Cauliflower Bites really take the cake!
Super simple to throw together, my Baked Buffalo Cauliflower Bites can be ready to serve with just a few easy steps. With a few spices, some flour and water, the batter comes together very easily. Coat each cauliflower bite in the batter, spread them out on a wax paper lined baking tray and 20 minutes later your bites are ready to be tossed with the wing sauce. Bake them again to lock in the flavor and voila, you’ve got Baked Buffalo Cauliflower Bites. Serve these babies with your favorite dipping sauce and some cut celery and game on! And, don’t forget…FLY EAGLES FLY!!!
- 1 Head of Cauliflower Broken in bite sized florets
- 1/2 Cup Skim Milk
- 1/2 Cup Water
- 3/4 Cup All-Purpose Flour
- 2 Tsp Garlic Powder
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1/4 Tsp Salt
- 1/4 Tsp Ground Pepper
- 1 Cup Frank's Original Hot Sauce
- 1 Tbsp Unsalted Butter
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper (or grease well).
Wash and cut the cauliflower into bite-sized florets (approximately 4 cups).
Mix together the flour, spices, milk and and water in a medium mixing bowl. Stir together until the batter is thick. It should be able to coat the florets without dripping.
One by one (or in small batches), dip the florets in the batter. Shake off any excess batter and then place on the baking sheet. Repeat, laying all batter covered florets on the baking sheet. Be sure not to let the florets touch.
Bake for 20 minutes, turning the florets approximately half way through. This will ensure all sides become crispy. While the florets are baking, melt the butter in a small sauce pan over a medium heat. Once melted, add the buffalo sauce and stir until thoroughly mixed.
When the cauliflower is finished baking, remove the baking sheet from the oven. Toss them with the wing sauce. Place them back on the baking sheet and bake for another 20 minutes.
Serve immediately with your favorite dipping sauce and cut celery.
***Recipe inspired from GimmieDeliciousFood***