Cauliflower Buffalo Bites
Danielle Walker's tender BBQ pork ribs and cauliflower Buffalo bites
Nathan R. Congleton / TODAY
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Rating:
3.953271 (107 rated)
Cook time:
Prep time:
Servings:
10

Whether you're hosting someone who eats a vegetarian diet, or you just want to lighten up your typical game-day snack of fried buffalo chicken wings, this appetizer is always a crowd pleaser. It is so easy to make and the spicy sauce on the crunchy vegetable popper is delicious.

Make-ahead tip: To save on prep time, make up the dressing and the sauce 3 days before the game and store them in airtight containers in the refrigerator. Gently reheat the sauce in a saucepan over low heat before tossing in the cauliflower.

Swap options: Use grass-fed butter or coconut oil in place of the ghee in the sauce. Purchase a buffalo wing sauce at the store to save on time and ingredients.

Kitchen equipment required: Sheet Pan, Wire Rack, Oven, Whisk, Tongs, 1 medium sized bowl, 1 small bowl, Knife, Cup Measures, Spoon Measures

Ingredients

  • Cauliflower Buffalo Bites

    • Olive oil
    • 1 cup water
    • 1 cup arrowroot powder
    • 1⁄4 cup coconut flour
    • 2 teaspoons garlic powder
    • 1½ teaspoons fine sea salt
    • 1⁄2 teaspoon cayenne pepper
    • 2 heads cauliflower, stems trimmed and cut into bite-size florets
  • Buffalo Sauce

    • 1⁄4 cup melted ghee, grass-fed unsalted butter, or coconut oil
    • 1⁄2 cup pepper sauce
    • 1½ teaspoons fine sea salt
    • 2 teaspoons white wine vinegar
    • 3⁄4 teaspoon cayenne pepper
  • Additional Ingredients

    • Dressing of your choice or store-bought herb ranch dressing, for serving
    • 8 ounces carrots, peeled and cut into sticks, for serving
    • 5 ribs celery, cut into sticks, for serving

Preparation

1. Preheat the oven to 450°F. Grease a wire rack with olive oil. Set the rack over a rimmed baking sheet.

2. In a bowl, whisk together the water, arrowroot powder, coconut flour, garlic powder, salt and cayenne pepper. Dip the cauliflower pieces in the batter, then place them on the prepared wire rack. Bake for 10 minutes, flip, then bake for an additional 10 minutes, or until browned and crisp.

3. To make the sauce, in a bowl, whisk together the melted ghee, pepper sauce, salt, vinegar and cayenne pepper. Toss the cauliflower bites in the sauce and shake off any excess liquid. Return the cauliflower pieces to the wire rack and bake for 5 minutes more. Serve immediately with the dressing and carrot and celery sticks on the side.

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