When my husband was alive, I was always trying to sneak healthier ingredients into our favorite meals. I'd swap quinoa into meatballs, blend cottage cheese into recipes, or try to convince him that buffalo cauliflower was just as satisfying as the wings he really wanted. Let's just say he wasn't fooled. He appreciated my efforts, but he knew exactly what was on his plate. More often than not, that just meant I had all of the buffalo cauliflower to myself, and honestly, I wasn't complaining!
These crispy buffalo cauliflower bites have all the bold, tangy, spicy flavor you crave, with a tender bite inside and a perfectly crunchy coating outside. They're incredibly budget friendly since a head of cauliflower costs just a fraction of what chicken wings do, and they're surprisingly macro friendly too. Whether you're looking for a lighter game day snack, a meatless meal, or just another delicious way to eat more vegetables, this recipe checks all the boxes.
One thing that surprises people is how little oil these actually absorb when they're fried properly. A lot of us assume deep frying automatically means greasy food, but when your oil is at the correct temperature, the coating cooks so quickly that it absorbs very little oil. That's one of the reasons I love using a deep fryer at home. You get that irresistibly crispy, restaurant-style crunch without ending up with heavy, oil-soaked food. Toss these in your favorite buffalo sauce and serve them with ranch or blue cheese dressing, and you might just find yourself reaching for another cauliflower bite instead of another wing.
Do I need to use a deep fryer for these?
It’s not essential, but it will provide the best possible crispy texture opposed to shallow frying or using the air fryer. So while I highly recommend it (and they are rather affordable nowadays), it’s not required!
Why cauliflower and not another vegetable?
Cauliflower works really well because it doesn’t retain a lot of water, has a neutral flavor profile on its own, and when cooked, keeps a more “meaty” texture. It also takes on flavors very well, is packed with healthy nutrients, and doesn’t get too soft when fried.
Do I have to use buffalo sauce?
Of course not! I am a spicy girl at heart, and while I love anything with buffalo sauce, you can use whatever your favorite sauce is. Honey barbecue, garlic parmesan, or lemon pepper are delicious mild options to use instead.
What's the best oil for deep frying cauliflower?
Choose a neutral oil with a high smoke point, such as canola, vegetable, peanut, or avocado oil. These oils can handle the high frying temperature without burning and won't overpower the flavor of the buffalo sauce. Keep your oil around 350°F to 375°F for the crispiest results with minimal oil absorption.
Crispy Buffalo Cauliflower
Makes: 2 servings
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
2 cups cauliflower, cut into bite sized pieces
1/2 cup self-rising flour, (divided) though all-purpose flour is fine, too
1 teaspoon paprika
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup seltzer
4 tablespoon Frank's hot sauce
- Heat your deep fryer to 350°F.
- In a small bowl, combine the paprika, parsley, salt, and pepper.
- In a medium bowl, whisk together 1/4 cup of the flour, half of the seasoning mixture, and the seltzer until smooth.
- In a second bowl, combine the remaining 1/4 cup flour with the rest of the seasoning mixture.
- Dip each cauliflower floret into the wet batter, allowing any excess to drip off.
- Coat the battered cauliflower in the seasoned flour mixture. For less mess, add the flour mixture to a large zip-top bag, add the cauliflower, and gently shake until evenly coated.
- Carefully place the coated cauliflower into the preheated oil and fry for 5 to 6 minutes, or until the coating is golden brown and crispy and the cauliflower is fork tender.
- Transfer the fried cauliflower to a wire rack or paper towel-lined plate for a minute to drain any excess oil.
- Toss the cauliflower with your favorite buffalo sauce just before serving, then enjoy while it's hot and crispy.
Note: I have not made this exact recipe in the air fryer because it’s a wet batter. If you’d like, you can fry in a pot on the stove, making sure to keep the oil at the right temperature throughout frying. This is another reason the deep fryer is suggested, because it maintains the correct temperature on its own.
If you love vegetarian or cauliflower recipes, be sure to check out The Chopping Block's Lunch & Learn in August. We are offering the following menu:
- Kung Pao Cauliflower with Steamed Rice
- Sesame Green Beans
Skills covered in class:
- Getting familiar with Asian ingredients
- Stir frying
- Working with dried chilies
- Balancing flavors
- Sautéing green vegetables
Our classes are a great way to get more comfortable in the kitchen or improve existing skills in a fun environment. If you have someone in your life who would love to visit the store or take a cooking class, don’t forget that gift cards are available. And if you’re looking for more cauliflower comfort food, check out my Cauliflower Mac and Cheese recipe.
