Buffalo Cauliflower Bites

Ingredients

• 2 heads Cauliflower, bite-sized florets
• ¾ cup All-purpose flour
• ¾ cup 1% milk
• 2 tsp Garlic powder
• 1 tsp Smoked paprika
• 2 tbsp Canola oil
• 5 tbsp Sriracha
• 1 tbsp Unsalted butter
• 1 tbsp Red wine vinegar
• ¾ cup Plain nonfat Greek yogurt
• 2 oz Feta cheese, crumbled
• 4 stalks Celery, cut into sticks
• 3 Carrots, cut into sticks
• 2 Scallions (green onions), sliced

Method

1. Heat oven to 450°F. Whisk flour, milk, garlic powder and smoked paprika into a thin batter.
2. Toss the florets to coat, letting the excess drip off, and spread on two oiled pans with space between them. Crowding steams them.
3. Bake 22 minutes until the coating is set and dry.
4. Whisk sriracha, melted butter, vinegar and the canola oil. Toss the hot cauliflower in it and return to the oven for 8 minutes — sauce on at the end, so it bakes onto the surface instead of soaking in.
5. Blend yogurt with feta for a blue-cheese-style dip. Serve with celery, carrots and scallions.

Notes

✨ The restaurant touch

Two pans, not one. The single most common reason home roasted vegetables are soft is that they were crowded.

🧒 For the kids

Pull a tray of plain baked florets before the sauce. They are basically cauliflower nuggets.

🌿 From the garden

Fall cauliflower, if you transplanted in August.

🥡 Leftovers

Best hot. Re-crisp in a hot oven, never a microwave.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.