Cauliflower Bites Recipe

Preheat and prepare cauliflower

Preheat the oven to 200°C (390°F) if you plan to finish in the oven, or prepare a deep skillet for shallow frying. Wash and cut the cauliflower into bite-size florets (about 2–3 cm). Pat dry thoroughly so batter adheres.

Make batter

In a large bowl whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, kosher salt, and black pepper. In a separate small bowl whisk the egg into the cold sparkling water, then pour the wet mix into the dry ingredients and stir until just combined. The batter should be thick enough to coat but still slightly loose. Add more sparkling water 1 tablespoon at a time if too thick.

Coat cauliflower

Working in batches, dredge florets into the batter, ensuring each floret is evenly coated. Let excess drip off for a few seconds.

Shallow-fry (recommended for crispiness)

Pour the vegetable oil into a large skillet to a depth of about 0.5–1 cm and heat over medium-high until shimmering (around 180°C/350°F). Fry the battered florets in batches, 3–4 minutes per side, turning once, until golden brown and crisp. Transfer to a wire rack or paper towel–lined tray to drain. If oil temperature drops, allow it to return to temperature between batches.

Alternatively bake (lighter option)

If you prefer baked bites: arrange battered florets on a parchment-lined baking sheet sprayed with oil, leaving space between pieces. Bake at 200°C (390°F) for 20–25 minutes, turning once halfway, until edges are golden and crisp. For extra crispness, broil 2–3 minutes at the end while watching closely.

Make buffalo-style glaze (optional)

If making buffalo-style bites, melt the unsalted butter in a small saucepan over low heat, then whisk in the hot sauce until smooth. Place the fried or baked cauliflower in a large bowl, pour the warm sauce over, and toss gently to coat evenly.

Finish and keep warm

If fried, keep bites on a wire rack in a warm oven (90–100°C / 200–210°F) for a few minutes to stay crisp while finishing all batches. Taste and adjust seasoning with a pinch of salt if needed.

In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in the blue cheese crumbles, white wine vinegar, lemon juice, minced garlic, salt, and black pepper. For a chunkier dressing leave some cheese crumbles whole; for a smoother dressing mash half the crumbles with a fork before stirring. Chill at least 20 minutes to marry flavors. Stir before serving and add a little more buttermilk if you prefer a thinner consistency.

Trim celery into sticks about 8–10 cm long and cut carrots into similar sized sticks. Rinse and pat dry.

Arrange cauliflower bites on a platter with a bowl of blue cheese dressing in the center or on the side. Place celery and carrot sticks alongside. Garnish with chopped parsley and lemon wedges. Serve immediately while bites are hot and crisp.