Honey Buffalo Cauliflower Bites
Beer-battered cauliflower fried until golden and tossed in a honey buffalo sauce. It's easy, a little messy, and really good. Serve them up with a little extra ranch or blue cheese on the side for dipping.
Ingredients
Cauliflower
- 1 head cauliflower cut into bite-size florets
- ¾-1 cup all-purpose flour
- 1 tsp smoked paprika
- 2 tsp garlic powder
- ⅔ cup beer preferably cold
- 1½-2 cups vegetable or canola oil for frying
Honey Buffalo Sauce
- ½ cup hot sauce I use Frank’s Red Hot
- 1½-2 tbsp butter
- 1 tbsp honey plus more to taste
- Salt and freshly cracked black pepper to taste
For Serving
- Ranch or blue cheese dressing
Instructions
- Add the flour, smoked paprika, and garlic powder to a large bowl. Gradually whisk in the cold beer until you have a smooth, thick batter that coats the back of a spoon. If it looks too thin, add a little more flour.
- Heat the oil in a deep, heavy-bottomed pan or deep fryer to 350°F (180°C). Don’t fill the pan more than halfway with oil.
- Dip the cauliflower florets into the batter, letting any excess drip off.
- Fry the cauliflower in batches for about 3–4 minutes, turning occasionally, until golden brown and crisp. Don’t overcrowd the pan. Transfer to a paper towel-lined plate or wire rack to drain.
- Add the hot sauce, butter, and honey to a saucepan over medium heat. Bring to a gentle simmer and cook for about 2 minutes, whisking until the butter is melted and the sauce is smooth. Season with salt and pepper, then taste and add more honey if you want it sweeter.
- Toss the crispy cauliflower with the warm honey-buffalo sauce until evenly coated. Serve immediately with ranch or blue cheese dressing.
Notes
Variations
- Vegan: Use vegan butter and a vegan ranch or dairy-free blue cheese-style dressing.
- Extra Spicy: Add a pinch of cayenne or a few dashes of your favourite hot sauce to the buffalo sauce.
- Sweeter: Add another ½–1 tbsp honey to the sauce. Perfect if you like that sweet-and-spicy thing.
- Fridge: Store leftovers in an airtight container for up to 2 days. Keep the cauliflower and sauce separate if possible.
- Reheating: Reheat the cauliflower in a 400°F (200°C) oven or air fryer until hot and crisp, then toss with warm sauce. The microwave works, but you’ll lose most of the crunch.
- Freezer: Freeze the fried, unsauced cauliflower in a single layer, then transfer to a freezer bag or container for up to 2 months.
- Reheat from frozen in a 400°F (200°C) oven or air fryer until crisp, then toss with freshly warmed sauce.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife