parsley or green onions for garnishchopped, optional
Ranch or Bleu Cheese dressingfor dipping, optional
Instructions
Roasted Cauliflower
Preheat oven to 425°F. Line a sheet pan with parchment paper.
In a medium-sized bowl, combine flour & buttermilk. In another bowl, add panko bread crumbs, garlic powder, & paprika.
Dip the cauliflower florets, a couple at a time, into the wet mixture. Allow any excess to drip off, then place the florets into the panko. Toss to ensure they are coated on all sides, then transfer the florets to the sheet pan. Repeat with remaining cauliflower.
Roast cauliflower for 25-30 minutes, or until it has become crispy & golden brown. Set cauliflower aside while making the buffalo sauce, but leave the oven on.
Buffalo Sauce
Combine hot sauce, butter, garlic powder, & paprika in a large pot over medium-low heat. Cook, stirring occasionally, until butter has melted. If the mixture starts to separate, whisk vigorously until mixed again.
Spoon sauce over florets and toss to combine. Save any leftover sauce for dipping.
Crisp and Serve
Return the buffalo cauliflower to the oven& bake for an additional 10-15 minutes, or until the cauliflower is crisp & starting to turn dark brown around the edges.
Garnish with chopped parsley or green onion & serve immediately.
Notes
Buffalo cauliflower bites are best eaten immediately. However, leftovers can be stored in an airtight container in the fridge for up to 2 days.