These crispy and delicious buffalo cauliflower bites make for the perfect appetizer or side dish. This recipe is so easy to make and is a great vegetarian option to serve. I love this recipe for football Sunday or any day of the week. Try this for yourself!
Recipe
Ingredients
1 Large head of cauliflower
1 Cup panko breadcrumbs
1/3 Cup cassava flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (use less or more depending on spice preference)
1/2 Tbsp dried parsley
2 Large eggs
1 Cup buffalo sauce
Directions
Preheat your oven to 375F. Grease a baking sheet (or line with parchment paper) and set it aside.
Wash the cauliflower and then cut it into equal sized, small florets.
In a small bowl, whisk together the dry ingredients and set aside. In a separate small bowl, crack and whisk the eggs together. Add the cassava flour to a third small bowl and set it aside.
Set up a dredging station with the panko mixture, cassava flour, eggs, cauliflower florets and the greased baking sheet.
Dip each cauliflower floret in the cassava flour to fully coat and tap off any excess. Then, dip directly in the egg mixture to fully coat. Use a fork to remove the floret from the eggs and allow any excess egg to drip off. Press the egg coated floret directly into the panko mixture to fully coat all sides and place directly on the greased baking sheet. Repeat with all cauliflower florets, spreading the florets out on the baking sheet.
Bake for 32-35 minutes or until golden and crispy.
Once the cauliflower is golden brown, remove from the oven and transfer directly to a large bowl with the buffalo sauce. Toss the cauliflower in the buffalo sauce to fully coat.
Serve on its own or with ranch sauce, carrots and celery. Enjoy!
Storage: store in an airtight container in the fridge for up to 5 days.