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Crispy Buffalo Cauliflower Bites Recipe

Name: Slug & Lettuce - Wolverhamptons Crispy Buffalo Cauliflower Bites Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 each medium cauliflower head, florets separated; 1 cups all-purpose flour; 1 cups cold sparkling water; 0.5 cups cornstarch; 1 tsp baking powder; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 2 cups neutral oil for shallow frying (vegetable / canola); 2 tbsp unsalted butter; 0.5 cups hot sauce (Frank's or preferred); 0.25 cups ketchup; 2 tbsp brown sugar (light or dark), packed; 1 tbsp apple cider vinegar; 1 tsp soy sauce; 1 tsp Worcestershire sauce; 1 clove garlic, minced; 1 tsp cornstarch; 1 tsp water (for slurry); 0.25 tsp salt; 0.25 tsp black pepper; 2 tbsp chopped fresh parsley or cilantro (optional); 0.5 cups ranch or blue cheese dressing (for dipping); 2 each lemon wedges (optional)

Inspired by Slug & Lettuce - Wolverhampton

Time50m

Serves4

With sticky BBQ sauce.

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Ingredients

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Cauliflower Bites

1 each medium cauliflower head, florets separated

1 cups 00 bread flour

1 cups cold sparkling water

1/2 cups Cornstarch

1 tsp Baking powder

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

2 cups neutral oil for shallow frying (vegetable / canola)

Sticky Buffalo-BBQ Sauce

2 tbsp Unsalted butter

1/2 cups hot sauce (Frank's or preferred)

1/4 cups Ketchup

2 tbsp brown sugar (light or dark), packed

1 tbsp Apple cider vinegar

1 tsp Aged soy sauce

1 tsp Original Worcestershire Sauce

1 clove Garlic, minced

1 tsp Cornstarch

1 tsp water (for slurry)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Serving

2 tbsp chopped fresh parsley or cilantro (optional)

1/2 cups ranch or blue cheese dressing (for dipping)

2 each lemon wedges (optional)

Method

Cauliflower Bites

Prepare and dry cauliflower

Trim the cauliflower into bite-size florets (about 1-1.5 inch). Pat each floret dry with paper towels to remove surface moisture — this helps the batter stick and crisp.

Make the batter

In a large bowl whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, kosher salt, and black pepper. Gradually whisk in the cold sparkling water until you have a smooth, thick batter that coats the back of a spoon. If batter seems too thin, add up to 1–2 tablespoons more flour; if too thick, add a splash more sparkling water.

Heat oil

Pour neutral oil into a deep-sided skillet or heavy pot to create a 1/2 to 1 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or test by dropping a small bit of batter — it should sizzle and float.

Batter and fry

Working in batches (do not overcrowd), dip each dry cauliflower floret into the batter, letting excess drip off, then carefully add to the hot oil. Fry for about 3–4 minutes per batch, turning as needed, until the batter is golden and crisp. Use a slotted spoon to transfer fried florets to a wire rack set over a sheet pan or to paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven if desired.

Sticky Buffalo-BBQ Sauce

Combine sauce ingredients

In a medium saucepan over low heat, melt the butter. Add the hot sauce, ketchup, brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, and minced garlic. Stir to combine and bring to a gentle simmer.

Thicken to sticky glaze

Mix the cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 2–3 minutes until sauce thickens and becomes glossy and sticky. Taste and season with salt and pepper, adjusting sugar or vinegar if you prefer sweeter or tangier.

Finish & Serve

Toss cauliflower in sauce

Place warm fried cauliflower in a large mixing bowl. Pour the sticky buffalo-BBQ sauce over the florets and gently toss to coat evenly. Work quickly so the batter remains crisp and the sauce forms a sticky glaze rather than making the coating soggy.

Crisp after saucing (optional)

For extra crispness, arrange coated florets on a lined baking sheet and place under a preheated broiler or in a 425°F (220°C) oven for 3–4 minutes to set the glaze — watch carefully to avoid burning.

Garnish and serve

Transfer cauliflower bites to a serving platter. Sprinkle with chopped parsley or cilantro if using. Serve immediately with ranch or blue cheese dressing and lemon wedges on the side.