Buffalo Cauliflower Bites are not for the faint of heart. Hot sauce gives them a spicy taste, just like Buffalo wings, while paprika gives them the smoky taste. One bite and you’ll find that you can’t stop eating the appetizing morsels.
Cauliflower a versatile vegetable
It seems that cauliflower is riding high in popularity. It’s so versatile it’s shoving out many of our favorite ingredients and finding new uses for this savory staple.
- Cauliflower “Mac” and Cheese – Sorry, but I can’t give up my pasta.
- Creamy Dip – This might be good with crudites.
- Pizza crust – No way will I give up my dough.
- Chocolate Cake – I’d have to think {and taste} on this one.
- Steaks – Not in this carnivore household.
- Cream in soups – It might work.
- Burger with red lentils – See the answer with steaks.
- Buddha Bowl – This could work.
- Potato Soup – Why not just call is cauliflower soup?
- Tater tots – Nothing could ever replace tater tots!
- Buffalo wings – No way! You may call it Buffalo Cauliflower– that’s okay.
Buffalo Cauliflower an excellent appetizer or side
When I’m in produce at the store I have a tendency to go a little wild. I see the gorgeous vegetables and fruit and I start thinking of all the possibilities. Are you that way?
I wasn’t sure what I was going to do with the cauliflower when we bought it, I just knew I wanted to do something fantastic! As I was scrolling through my inbox I came across an Epicurious post – it had a recipe, Buffalo Cauliflower, by Dale Talde.
If that wasn’t enough, that same day I came across another recipe titled Roasted Buffalo Cauliflower by the Midnight Baker.
I thought somebody on high was talking to me. And if that was the case, I was NOT going to ignore that directive. Buffalo Cauliflower Bites it was going to be.
Roast Cauliflower first cut into florets later
If there’s an easier way to do something I’ll try to find it. If you’ve cut cauliflower into florets you know it can get messy. You get little white particles jumping everywhere.
Besides having little white bits to clean, the florets will not be uniform. Come to find out, if you roast the cauliflower first and then cut into florets, you’ll get uniform pieces without the little pops of white particles littering the counter.
I will not tell you that Buffalo cauliflower tastes just like Buffalo wings. I know our readers are too smart for that!! What I will tell you is that I couldn’t stop eating them.
Yes!! They are that good. You can control the heat by either adding more or less sauce. You don’t have to eat this as an appetizer – your family will enjoy it just as much as a side.
We had it as a side, but next time we’ll make it as an appetizer with a blue cheese dip to go along. Doesn’t that sound yummy?😉
We hope you try the recipe — you and your family won’t be disappointed.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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Yields 6
This is a smoky, spicy, appetizing take on Buffalo wings. You can make it as hot or mild as you like. It makes a tantalizing appetizer or a delicious side.
5 minPrep Time
45 minCook Time
50 minTotal Time
Save RecipeIngredients
- 1 medium head fresh cauliflower, leaves removed.
- 3 Tablespoons extra- virgin olive oil divided.
- 1/2 cup hot sauce such as Frank's Buffalo Style Wing Sauce( we didn't have Franks' but we did have Cholula and it was very good).
- smoked paprika
- Kosher salt and ground black pepper.
Instructions
- Arrange rack in the middle the oven and heat oven to 375 F.
- Cut the stalk end off the cauliflower so that the head sits flat. Place it on a foiled lined baking sheet. Rub 2 Tablespoons of olive oil over the cauliflower, season to taste with salt and pepper. Roast until the outside starts to brown, about 25-35 minutes.
- Transfer the cauliflower to a cutting board and let it cool. Once the cauliflower is cool enough to work with, cut into small florets. ***
- In large, deep sautè pan over moderate heat, heat the remaining 1 Tablespoon of olive oil. Add the cauliflower florets, season to taste with salt, pepper, and smoked paprika. Sautè until heated through and the cut sides start to brown, about 5 minutes.
- Shake sauce over the florets and continue to cook. The heat of the bites will depend on how much sauce you put on. Continue sautèing until both the cauliflower and the sauce are hot, about 5 minutes.
- If not serving right away keep warm in a 190F. oven.
Notes
***The cauliflower can be roasted ahead of time and cut into florets. Cover the florets and keep them in the fridge until ready to use. They may need to sautè longer if refrigerated.
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