Small Batch Crispy Buffalo Cauliflower

Make crispy buffalo cauliflower at home with this easy and delicious recipe! This small batch recipe is perfect for a quick and healthy snack or meal.

Our small batch crispy buffalo cauliflower is the perfect answer to your snack-time cravings. This straightforward recipe is a vegetarian take on buffalo wings, combining healthier ingredients without sacrificing on taste or texture. Ideal for a quick bite or a shareable appetizer, this dish hits the spot with its crispiness and bold flavor.

What Is Buffalo Cauliflower?

Buffalo cauliflower is a popular vegetarian alternative to buffalo wings. It consists of cauliflower florets that are coated in a light breadcrumb batter, baked until crispy, and tossed in a tangy and spicy buffalo sauce. The result is a flavorful and satisfying dish that mimics the taste and texture of buffalo wings but without the meat.

Ingredient Notes And Substitutions

• Cauliflower: The cornerstone of our recipe. Aim for a fresh, firm cauliflower with a spotless, creamy white color, free from spots or discolorations. I use 1/2 of a large head of cauliflower.
• Avocado Oil: Can be replaced with olive oil, butter, or margarine.
• Egg: It serves as a binder for our breading. As an alternative to using one egg, 3 tablespoons of milk can be utilized. However, note that this may result in the breadcrumbs adhering less effectively to the cauliflower.
• Panko Bread Crumbs: If necessary, you can replace them with 1/4 cup of regular breadcrumbs. Just note that the final result may not be as crispy.
• Buffalo Sauce: I personally prefer using Frank’s Red Hot Original Buffalo Wings Sauce, but feel free to swap in any favorite of your choice! You could also make your own tailored buffalo sauce by blending melted butter, hot sauce, and Worcestershire sauce in a small bowl. The beauty of a homemade sauce is the ability to adjust the heat level – add more hot sauce for a fiery kick, or dial it down for a milder experience. Start the process by melting 4 tablespoons of butter, then blend in 2 teaspoons of hot sauce and 1/2 teaspoon of Worcestershire sauce. Given the homemade version tends to be less thick, it might not thoroughly coat the cauliflower so I recommend that you use homemade buffalo sauce as a sumptuous dipping sauce for the crispy cauliflower bites instead of baking them a second time coated in the sauce.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

How To Make Buffalo Cauliflower For One Or Two

These step-by-step photos and instructions help you visualize how to make buffalo cauliflower nuggets. See the recipe box below for ingredient amounts and full recipe instructions.

1. Preheat the oven to 425° F (220° C). Line a large rimmed baking sheet with parchment paper.
2. Chop the cauliflower into bite-sized chunks and transfer them into a medium-sized bowl. Pour the oil over the cauliflower, ensuring all pieces are coated by stirring them around. Finally, distribute the flour, garlic powder, and paprika over the cauliflower, and toss again until the pieces are evenly coated.

3. In a separate, smaller bowl, beat the egg until it’s well mixed. Next, pour the panko bread crumbs into another separate small bowl.
4. Take each cauliflower floret, immerse it in the beaten egg, and then roll it in the breadcrumbs to coat thoroughly.

5. Position the coated cauliflower florets on the baking sheet.

6. Place the baking sheet on the center rack of the oven and bake for 20 minutes.
7. As the cauliflower bakes, prepare the sauce by mixing 2 teaspoons of oil with the buffalo sauce.

8. After the initial 20-minute baking time, remove the cauliflower from the oven. Dip each floret into the prepared buffalo sauce.

9. Return the coated cauliflower to the oven and bake for an additional 15 minutes.

How To Cut Cauliflower Into Florets

1. Start by slicing the whole cauliflower into two equal halves.
2. Proceed to slice each half again, resulting in four quarters.
3. Angle your knife and cut out the cores from each quarter.
4. You can now easily break down the quarters into individual florets.
5. Don’t throw away the cauliflower cores. They are edible and resemble the texture of broccoli stems. You can chop and cook them just as you would the florets.

Here are some additional tips for cutting a cauliflower into florets:

• Use a sharp knife to make clean cuts.
• Cut the cauliflower quarters into florets that are all about the same size so that they cook evenly.
• Remember, if you want to save the cauliflower cores, you can chop them up and cook them in a stir-fry or soup.

Expert Tips

• Preparation: Cut the cauliflower into uniform florets of similar size to ensure even cooking.
• Use Panko Bread Crumbs: Panko bread crumbs are known for their light and airy texture, resulting in a crispier coating compared to regular bread crumbs.
• Applying the coating: Take care to coat the cauliflower thoroughly. The more the florets are covered in breadcrumbs, the more flavor and crunch you’ll enjoy.
• Line the baking sheet with parchment paper: To prevent the cauliflower from sticking to the baking sheet and to make cleanup easier, line the baking sheet with parchment paper or a silicone baking mat.
• Serve immediately: Buffalo cauliflower is best enjoyed fresh and hot. Serve it immediately to preserve the crispy texture and maximize the flavor.
• Customize the seasoning: Feel free to experiment with additional seasonings in the batter or the buffalo sauce. You can add onion powder or other spices to elevate the flavor profile and make the recipe your own.

Serving Suggestions

There are countless ways to enjoy Crispy Buffalo Cauliflower. Here are some of our favorites:

1. Dipping Sauces: Classic blue cheese or ranch dressing are excellent choices. A vegan-friendly dressing would also work for those adhering to plant-based diets.
2. Squeeze of Citrus: A squeeze of fresh lemon juice can add a delightful tang, elevating the flavors.
3. Fresh Herbs: Garnishing with fresh herbs such as cilantro or parsley brings a pop of color and a fresh element to the dish.
4. Classic Accompaniments: Serve with the classic celery and carrot sticks, perfect for dipping.
5. Tasty sliders: Transform your crispy buffalo cauliflower into tasty sliders! Serve them on soft dinner rolls or slider buns along with some lettuce, tomato slices, and a dollop of dressing.
6. Grain bowls or salads: Incorporate the buffalo cauliflower into grain bowls or salads for a wholesome and balanced meal. Combine it with cooked quinoa, brown rice, or mixed greens. Add in other toppings like avocado, cherry tomatoes, cucumber, and a drizzle of your favorite dressing.
7. Tacos or wraps: Use the buffalo cauliflower as a filling for tacos or wraps. Warm up some tortillas, add the crispy cauliflower, and top it off with shredded lettuce, diced tomatoes, sliced avocado, and a drizzle of dressing.

Recipe Variations

This recipe is highly versatile, and the following variations can cater to different palates and dietary needs:

1. BBQ Sauce: For those who prefer a sweeter, less spicy flavor, BBQ sauce can replace the Buffalo sauce.
2. Nutritional Yeast: Sprinkling the nuggets with nutritional yeast before baking can add a protein punch and a cheesy flavor, great for vegans.
3. Alternate Seasonings: For a unique twist, you can experiment with other seasonings like curry powder, cumin, or Italian herbs.
4. Cheesy Cauliflower: Before the final stage of baking, sprinkle some shredded cheese on top and bake until melted and bubbly.
5. Make it Vegan: Replace the egg with a flax egg, and ensure your buffalo sauce is vegan.

Ways To Use Leftover Ingredients

Chicken and Rice For One

Chicken Spaghetti For One

Chicken Enchiladas Verde For One

Chicken Chili For One

• Cauliflower: Cauliflower Casserole, Salmon Rice Bowl, Zuppa Toscana
• Eggs: Loaded Deviled Eggs, Cheesy Baked Eggs, Eggs Benedict, Pasta Carbonara, Crustless Quiche Lorraine
• Breadcrumbs: Squash Casserole, Broccoli Casserole, Chicken Divan, Hashbrown Casserole, Jalapeño Poppers
• Buffalo Sauce: Buffalo Chicken Tenders, Baked Buffalo Chicken
• Garlic powder: Hash Browns, Baked Ribs, Pizza Dough, Baked Pork Chop, Tuna Salad
• Paprika: Paprika Chicken, Pepper Steak, Smothered Pork Chop, Lemon Garlic Chicken, Baked Stuffed Fish