GLUTEN-FREE BUFFALO CAULIFLOWER BITES

 Start here if you're seeking low-carb, healthful snacks or appetizers. Not only are these gluten-free buffalo cauliflower bites tasty and simple to make, but they're also a great, nutritious choice for your next movie or game night snack.

WHAT IS BUFFALO SEASONING?

The city of Buffalo, not the animal, bears the name of the sauce. Buffalo chicken wings (try my Buffalo Chicken Thighs) are said to have originated in Buffalo, New York. Melted butter is added to a spicy sauce with cayenne pepper and vinegar to make buffalo sauce. Or, as the case may be, coconut oil.

WHAT YOU'RE GOING TO LOVE ABOUT THIS RECIPE

These spicy, crunchy tiny treats have so much to adore!

First off, since they are baked rather than deep-fried, you are avoiding a lot of fat and calories as well as messy cleanup.

Second, they include chickpea flour, which is both protein- and nutrient-rich and devoid of gluten. These delectable nibbles are guilt-free snacks.

Finally, everybody will adore them! These are delightful, crowd-pleasing appetizers that sell out quickly.

HERE'S WHAT YOU NEED TO MAKE THESE!

CAULIFLOWER

I used a small head of cauliflower, which produced around 3 cups of florets. If you happen to have a large head of cauliflower, this recipe yields enough batter and sauce to cover it. (You might require more than one baking sheet.)

CHICKPEA FLOUR

In this recipe, as well as any dish where you are covering something in batter, chickpea flour works very nicely. The chickpea batter tastes excellent after baking and comes out soft but crunchy.

HOT SAUCE

Although any spicy sauce will do, they are not all created equal. Use a vinegar-based sauce, such as Franks, to make buffalo cauliflower that tastes the most genuine. Because "wing" sauces typically include a fake butter taste, I try to stay away from them.

COCONUT OIL

Coconut oil is used in this recipe in place of butter. Everyone may enjoy these delicious appetizers because it doesn't add any discernible coconut flavor. We can cater to their needs, whether they are gluten-free, vegan, or dairy-free.

HOW TO MAKE GLUTEN-FREE BUFFALO CAULIFLOWER BITES

STEP 1

Mix the salt, paprika, garlic powder, onion powder, and chickpea flour in a medium bowl.

STEP 2

When the batter is smooth, add water and continue to whisk.

STEP 3

Cauliflower florets should be added to the batter, and each one should be thoroughly mixed to coat it.

STEP 4

Remove any extra batter by shaking it off with your fingers or tongs. On the baking sheet that has been prepared, scatter the cauliflower pieces.

STEP 5

Cauliflower should be baked for 30 minutes, rotating once. Dispatch the oven

STEP 6

Coconut oil and spicy sauce are whisked together.

STEP 7

Stir the spicy sauce mixture with the roasted cauliflower florets to evenly coat each piece.

STEP 8

Back on the baking sheet, scatter the cauliflower pieces that have been covered with spicy sauce. Go back to the oven and bake for a further 15 minutes.

PRO TIPS FOR PERFECT BUFFALO BITES

For the greatest texture, cut the cauliflower florets into pieces that are 2 to 3 inches long.

Don't cover the items too much. Just a small layer of batter is required to ensure that each cauliflower floret will bake up crisp. Before putting the florets on the baking sheet, shake out any extra batter after tossing them in the batter.

Employ a hot oven. The outsides may be rapidly browned in a hot oven without overcooking the cauliflower pieces inside.

Use foil to line the baking sheet. Avoid using parchment because it isn't designed for ovens with temperatures exceeding 420°.

To avoid sticking, apply cooking spray to the baking sheet that has been coated with foil.

On the baking sheet, distribute the pieces evenly, leaving space between them.

To ensure even crisping, turn the cauliflower pieces halfway through the first baking period.

It's better to serve these cauliflower bits immediately soon.

RECIPE FAQs

1: CAN YOU USE ANOTHER FLOUR INSTEAD OF CHICKPEA FLOUR?

2: CAN YOU MAKE THESE IN THE AIR FRYER?

3: HOW CAN I MAKE BUFFALO CAULI FLOWER BITES LESS SPICY (or more spicy)?

RELATED RECIPES

1: CAULI FLOWER FRIED RICE.

2: CHEESY CAULI FLOWER SOUP RECIPE.

3: CAULIFLOWER CASSE - CAULI FLOWER MARRANCA.

4: ROASTED CAULIFLOWER LENTY CURRY - RED LENTI CURRY.

5: SPICED LEMON ROASTED CHICK PEAS.

RECIPE

Ingredients

• ▢1 small head of cauliflower cut into florets
• ▢½ cup chickpea flour
• ▢½ cup water
• ▢1 teaspoon paprika
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢½ teaspoon salt
• ▢¼ teaspoon pepper
• ▢½ cup Buffalo-style hot sauce
• ▢1 tablespoon coconut oil melted

Instructions

• Preheat oven to 450° Line a baking sheet with foil and spray with cooking spray
• In a large bowl, whisk together the chickpea flour, paprika, garlic powder, onion powder, salt and pepper.
• Add the water to the flour mixture and whisk until you have a smooth batter
• Add the cauliflower florets to the batter and stir gently until all of the pieces are coated
• Shake off excess batter before placing each coated cauliflower floret onto the prepared baking sheet, leaving space between them.
• Bake for 30 minutes, turning halfway through, or until batter is crisp on both sides
• Combine hot sauce and coconut oil in a large bowl. Add cauliflower to the bowl and toss gently to coat with sauce.
• Return the sauce coated cauliflower to the baking sheet and bake for about 15 minutes, or until they're just starting to brown.
• Serve right away, with ranch, or your favourite dipping sauce, and raw veggies.
  

  Notes

  Use foil to line your baking sheet for easy cleanup. Most parchment papers are not safe in oven temperatures above 420°.

  Spray the foil-lined baking sheet generously with cooking spray, or coat it with vegetable or coconut oil to prevent sticking.

  This isn't a make-ahead recipe, so be sure to enjoy them right away after baking. 

  Nutrition

  Serving: 3g | Calories: 87kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 844mg | Potassium: 389mg | Fiber: 3g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 46mg | Calcium: 29mg | Iron: 1mg