Preheat the oven to 425° F (220° C). Line a large rimmed baking sheet with parchment paper.
Place the cauliflower florets into a medium-sized bowl. Pour 1 tablespoon of 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.
In a separate, smaller bowl, beat the egg until it's well mixed. Set the bowl aside.
Pour the panko bread crumbs into another separate small bowl and set it aside.
Take each cauliflower floret, immerse it in the beaten egg, and then roll it in the breadcrumbs to coat thoroughly.Place the coated cauliflower florets on the baking sheet.
Place the baking sheet on the center rack of the oven and bake for 20 minutes.
As the cauliflower bakes, prepare the sauce by mixing 2 teaspoons of oil with the buffalo sauce in a small bowl.
After the initial 20-minute baking time, remove the cauliflower from the oven. Dip each floret into the prepared buffalo sauce and place them back onto the baking sheet.Return the coated cauliflower to the oven and bake for an additional 15 minutes.
Remove from the oven and enjoy as is or with ranch or blue cheese dressing as a dip.
Notes
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.
How To Cut Cauliflower Into Florets
Start by slicing the whole cauliflower into two equal halves.
Proceed to slice each half again, resulting in four quarters.
Angle your knife and cut out the cores from each quarter.
You can now easily break down the quarters into individual florets.
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.
A Note About Buffalo SauceI 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.