Buffalo Cauliflower Bites

Name: Buffalo Cauliflower Bites
Cook time: 25 min
Yield: 4 servings
Ingredients: 60 g all-purpose flour; 20 g cornstarch; 4 g garlic powder; 3 g onion powder; 2 g smoked paprika; 1 g black pepper freshly ground; 4 g kosher salt; 120 ml water room temperature; 20 ml neutral oil; 900 g cauliflower florets cut into bite-size florets; 10 ml neutral oil; 30 g unsalted butter; 80 ml hot sauce buffalo-style sauce or cayenne hot sauce; 10 ml white vinegar; 4 g kosher salt; 120 g ranch dressing for serving; 5 g chives thinly sliced, for garnish

This side recipe keeps the cauliflower pieces dry-roasted first so they brown instead of steaming, then finishes them in a buffalo-style butter-hot sauce. A quick ranch dip on the side gives the bites the expected cool contrast without softening the crust too early.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

60 g all-purpose flour
20 g cornstarch
4 g garlic powder
3 g onion powder
2 g smoked paprika
1 g black pepper freshly ground
4 g kosher salt
120 ml water room temperature
20 ml neutral oil
900 g cauliflower florets cut into bite-size florets
10 ml neutral oil
30 g unsalted butter
80 ml hot sauce buffalo-style sauce or cayenne hot sauce
10 ml white vinegar
4 g kosher salt
120 g ranch dressing for serving
5 g chives thinly sliced, for garnish

Instructions

Heat the oven to 230°C. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, salt, water, and 20 ml of the oil until smooth. Add the cauliflower and toss until every floret is lightly coated. The batter should cling in a thin, even layer with no dry flour patches.
Spread the coated cauliflower on the prepared baking sheet in a single layer, leaving space between pieces. Roast for 18 minutes, then flip the florets and roast for 5 to 7 minutes more until browned and crisp at the edges. The coating looks set and deeply golden in spots, with the largest pieces tender when pierced.
While the cauliflower roasts, warm the remaining 10 ml oil, butter, hot sauce, vinegar, and the remaining 4 g salt in a small saucepan over low heat. Stir just until the butter melts and the sauce is smooth; do not let it boil. The sauce is glossy, uniform, and hot but not simmering hard.
Transfer the roasted cauliflower to a clean large bowl and pour over the buffalo sauce. Toss gently until evenly coated, then return it to the baking sheet for 2 minutes to set the glaze. The florets are shiny and well coated, with the sauce lightly clinging rather than pooling.
Serve immediately with ranch dressing on the side and chives sprinkled over the top if using. The bites stay crisp around the edges and the ranch is cool and ready for dipping.