Crispy Buffalo Cauliflower Bites

Ingredients

• 1 medium head cauliflower, cut into bite-sized florets (about 6 cups)
• 3/4 cup all-purpose flour
• 3/4 cup water
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup panko breadcrumbs
• 2/3 cup buffalo hot sauce (such as Frank's RedHot)
• 2 tbsp melted butter
• 1/2 cup ranch or blue cheese dressing, for serving
• 2 celery stalks, cut into sticks, for serving

Instructions

1. Preheat the oven to 450 F and line a large baking sheet with parchment paper; lightly spray the parchment with nonstick cooking spray.
2. In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, and salt until you have a smooth, pancake-batter-like consistency.
3. Add the cauliflower florets to the batter and toss until every piece is evenly coated.
4. Working one at a time, lift each battered floret and let excess batter drip off, then roll it in the panko breadcrumbs to coat, pressing gently so the crumbs adhere.
5. Arrange the coated florets in a single layer on the prepared baking sheet, leaving space between pieces so they crisp instead of steam.
6. Bake for 20 minutes, then flip each piece with tongs and bake for another 8 to 10 minutes, until golden brown and firm to the touch.
7. While the cauliflower bakes, whisk together the buffalo hot sauce and melted butter in a large bowl.
8. Once the cauliflower is golden and crisp, transfer it to the bowl with the buffalo sauce and toss gently until every piece is coated.
9. Spread the sauced cauliflower back onto the baking sheet in a single layer.
10. Broil on high for 2 to 3 minutes, watching closely, until the edges are slightly charred and extra crispy.
11. Serve immediately with ranch or blue cheese dressing and celery sticks on the side.

Nutrition

Calories	210
Protein	6.0 g
Fat	8.0 g
Carbs	30.0 g
Fiber	4.0 g
Sodium	640 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.