Cauliflower bites are super popular right now. They usually come battered and deep-fried when ordered out, which, let’s be honest, is the way to my heart. When I make them at home for an afternoon snack, I want a recipe that’s healthy and quick to make.
To bump up the flavor, the cauliflower pieces are covered with a simple spice mix. This can easily be changed to your favorite spice blend or a mix you already have on hand. After the cauliflower has roasted, it’s covered in a low-heat hot sauce like Frank’s RedHot.
Buffalo Cauliflower Bites
- 1 medium to large head of cauliflower
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
- 2 tablespoons Frank’s RedHot sauce or low-heat hot sauce
- Preheat the oven to 450 F.
- Cut cauliflower into bite-sized pieces and place into a large bowl with olive oil; toss to coat evenly.
- In a small bowl, mix onion powder, garlic powder, red chili flakes, paprika, chili powder, salt, sugar and pepper. Sprinkle over oiled cauliflower; toss to evenly coat.
- Evenly spread seasoned cauliflower on a parchment lined baking sheet. Set aside the bowl. If the cauliflower looks crowded, use two baking sheets instead to spread it out. Roast for 20 minutes, turning once halfway through.
- Remove from the oven and place the roasted cauliflower back in a large bowl, add hot sauce, toss to coat. Serve immediately.
- For the cauliflower to cook properly, it needs to be spread out on a baking sheet in order to roast and brown, rather than steam and become mushy.
- If you have a convection bake setting on your oven, use that and set your oven to 425 F.