Baked Buffalo Cauliflower Bites
Oven-baked cauliflower florets with a thin flour-cornstarch coating, finished with a cayenne hot sauce, butter, and maple mixture. Serve promptly as a warm shared appetizer.
Ingrédients
- 700 g about 1 lb 9 oz trimmed cauliflower florets, about 4 cm across, washed and dried
- 90 g 3/4 US cup all-purpose flour
- 30 g 1/4 US cup cornstarch
- 2.5 ml 1/2 tsp baking powder
- 5 ml 1 tsp garlic powder
- 2.5 ml 1/2 tsp sweet or smoked paprika
- 2.5 ml 1/2 tsp fine salt, or less if hot sauce is very salty
- 1.25 ml 1/4 tsp ground black pepper
- 180 ml 3/4 US cup milk, plus a little more if needed
- 15 ml 1 tbsp neutral oil for baking paper
- 120 ml 1/2 US cup pourable cayenne pepper and vinegar hot sauce
- 30 g 2 tbsp unsalted butter, melted
- 10 ml 2 tsp maple syrup
- Optional for serving: celery sticks and ranch dip
Instructions
- Heat oven to 220°C (425°F). Line a large metal sheet with oven-rated baking paper and brush with oil. Use 2 sheets if needed to leave space between florets.
- Whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually whisk in milk for a smooth thin coating batter. Add a tablespoon more milk at a time only if too stiff.
- Turn dry cauliflower in batter. Lift pieces out, let excess drip off, and place with gaps on the sheet. Do not pour remaining batter onto the tray.
- Bake 20 minutes, turn gently once coating is set, and bake about 10 minutes more, until lightly golden and nearly tender. Allow extra time if the coating is still wet underneath.
- Whisk hot sauce, melted butter, and maple syrup in a clean bowl. Turn baked cauliflower gently in sauce for a thin coat. Return to tray without excess pooled sauce. Bake 8–10 minutes more, until centres are tender and sauce has settled. Serve promptly with optional celery and dip.
Notes
Calories approximate without optional dip. Contains wheat and dairy. Hot sauce salt and heat vary; taste before coating all pieces. Keep some plain for a milder portion if desired. Best freshly baked; sauce softens the coating. Refrigerate within 2 hours, use within 2–3 days, and reheat leftovers to 74°C (165°F). An oven gives a drier coating than a microwave. Freezing fully sauced bites is not recommended for texture.