All the spicy buffalo flavor you love about chicken wings are now jam-packed in a healthy and oh-so Paleo cauliflower bite. Oven-baked instead of fried, these crispy nuggets make the perfect snack for Vegan and Paleo eaters alike.
I love nothing more than a recipe that everyone can happily devour. We are big on spices around here, which easily led me to today’s crowd pleasing recipe: Buffalo Cauliflower Bites.
First, we start off with cauliflower. This hearty vegetable makes a great, sturdy vessel to carry the buffalo sauce! Plus, it’s a nutritional powerhouse full of Vitamin C and fiber! The bite-size florets are perfect for snacking on one after another. Next, we have the batter. I’ll admit I was a bit worried about using tapioca starch in the batter for fear that it would turn out gummy, but as the florets bake, the batter turns into a nice light and crispy coating around the cauliflower. Crisis averted.
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Once the cauliflower bites are almost finished baking, they get a quick coating in a mixture of hot sauce and grass-fed butter. This adds a nice glaze and seals in the buffalo flavor. If you’re on a strict Paleo diet, you can swap the butter with coconut oil.
No buffalo wing recipe would be complete without a dipping sauce! A cashew ranch dressing provides a creamy texture and cools the heat of the cauliflower bites. This simple recipe is sure to become a go-to in your house as it has in mine.
Buffalo Cauliflower Bites
Buffalo Cauliflower Bites
- 2 heads cauliflower, cut into florets
- 3/4 cups unsweetened almond milk
- 2 cups tapioca starch
- 1/2 cups hot sauce, divided (You can use Frank’s Hot Sauce or another Paleo-friendly sauce)
- 1/3 cups grass-fed butter, melted
- 1/2 t garlic powder
- 1/4 cups green onion
Cashew Ranch Dip
- 1/2 cups raw cashews
- 1/3 cups unsweetened almond milk
- 1 t lemon juice
- 1/4 t dried dill
- 1/4 t dried chives
- 1/8 t onion powder
- 1/4 t sea salt
- Begin by combining ingredients for cashew ranch dip in a blender. Blend until smooth and slightly thick. Refrigerate.
- Preheat oven to 450°F, line a baking sheet with parchment paper.
- Whisk together almond milk, half of hot sauce and garlic powder. Slowly whisk in tapioca starch.
- Dunk each cauliflower floret in batter and gently shake off excess batter.
- Place on parchment paper lined baking sheet at least 1 inch apart. Bake 20 minutes.
- While cauliflower bakes, whisk together melted butter and remaining hot sauce.
- Remove cauliflower from oven and brush with hot sauce mixture. Return cauliflower to oven. Bake 10 minutes longer.
- Garnish with green onion.
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