Buffalo cauliflower bites – baked cauliflower in spicy sauce Recipe
Cauliflower florets baked in a light batter, then coated in a spicy Buffalo-style sauce. This is a vegetarian answer to the famous Buffalo wings, often served in American bars as a lighter snack. Crispy on the outside, soft inside and pleasantly hot – perfect for dipping in a cool yogurt sauce.
These Buffalo cauliflower bites deliver all the spicy, tangy satisfaction of classic Buffalo wings in a lighter, vegetarian form. Baking instead of deep-frying keeps them fresher and less greasy, while the yogurt dip balances the heat perfectly.
Chef's tips
Dry the cauliflower really well before coating – excess moisture will thin the batter and make the coating less crisp. Don’t overcrowd the tray; good air circulation is key to getting nicely browned edges.
How to serve
Serve on a large platter with the yogurt dip in the center and plenty of crunchy vegetable sticks around the edges. They pair well with cold beer, lemonade or iced tea.
Ingredients
- cauliflower - 1 piece
- wheat flour - 80 g
- milk - 150 ml
- sweet paprika - 1 teaspoon
- garlic - 0.5 teaspoons
- salt - 0.75 teaspoons
- chili sauce - 80 ml
- butter - 30 g
- plain yogurt - 150 g
- lemon juice - 10 ml
- dill - 1 tablespoon
- pepper - 0.25 teaspoons
Preparation
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper.
- Trim the cauliflower of its leaves, cut into small bite-sized florets, rinse and dry very well on a kitchen towel or paper towel.
- In a bowl, mix the flour, milk, sweet paprika, granulated garlic and 0.5 teaspoon of salt. The batter should have the consistency of thick pancake batter – if it is too thick, add a little milk.
- Add the cauliflower florets to the bowl with the batter and coat thoroughly so each piece is covered with a thin layer. You can shake off any excess batter with a spoon.
- Spread the cauliflower on the tray in a single layer so the florets don’t touch. Bake for 20 minutes, until the coating is lightly golden.
- In a small bowl, mix the melted butter with the hot chili sauce. After 20 minutes of baking, remove the tray and, using a pastry brush or spoon, brush each floret with the sauce mixture.
- Return the cauliflower to the oven for another 8–10 minutes, until the edges are well browned and the sauce is slightly absorbed.
- Meanwhile, prepare the dip: in a small bowl mix the plain yogurt, lemon juice, dill, the remaining salt and pepper. Taste and adjust the seasoning if needed.
- Serve the baked cauliflower immediately, hot, with a bowl of cool yogurt sauce for dipping.
Storage
Best served immediately after baking so the coating stays crisp. If you need to reheat, do it in a hot oven so the cauliflower can crisp up again; avoid microwaving, which will make it soft.
I like to leave a few florets only lightly brushed with sauce for guests who prefer a gentler heat, and I sometimes sprinkle everything with a little extra fresh dill right before serving.
