Buffalo Cauliflower Bites Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper or silicone liners and lightly spray or brush with oil.

Make batter

In a large bowl whisk together the all-purpose flour, cold water, egg, garlic powder (1 tsp), onion powder (1 tsp), smoked paprika, salt, and black pepper until smooth and thick enough to coat cauliflower. Let rest 5 minutes; batter will thicken slightly.

Prepare panko

Place the panko breadcrumbs in a shallow bowl or plate. Lightly spray or toss the panko with 1 tablespoon of the cooking oil to help browning.

Coat cauliflower

Working in batches, dip each cauliflower floret into the batter to fully coat, letting excess drip back into the bowl, then roll the floret in the oiled panko until well coated. Place coated florets on prepared baking sheets, spacing them at least 1/2 inch apart for even roasting. Repeat until all florets are coated.

Bake until crisp

Lightly spray or brush the tops of the coated florets with the remaining tablespoon of oil. Bake on the middle rack for 20-25 minutes, turning once halfway through, until the coating is golden and crisp and cauliflower is tender when pierced with a fork.

Make sauce

While the cauliflower bakes, combine the unsalted butter, hot sauce (0.75 cups), honey, apple cider vinegar, Worcestershire sauce, garlic powder (0.25 tsp), and salt in a small saucepan over low heat. Stir until butter is fully melted and the mixture is smooth and slightly thickened, about 3-4 minutes. Remove from heat.

Toss florets in sauce

When the cauliflower is finished baking, transfer the hot florets to a large bowl. Pour the warm buffalo sauce over the florets and gently toss until each piece is evenly coated. Return the sauced florets to the baking sheet and bake 4-6 more minutes to set the sauce for a sticky finish (optional).

Make ranch

In a small bowl whisk together the mayonnaise, buttermilk, and sour cream until smooth. Add chopped parsley, chives, dried dill, garlic powder (0.25 tsp), onion powder (0.25 tsp), lemon juice, salt, and pepper; stir to combine. Taste and adjust seasoning or thickness (add more buttermilk 1 tsp at a time if thinner is desired). Chill in the fridge for at least 10 minutes to let flavors meld.

Arrange the buffalo cauliflower bites on a serving platter, garnish with chopped fresh parsley and optional lemon wedges. Serve immediately with the chilled ranch dipper.