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Baked Buffalo Potato-Crusted Cauliflower Bites


Submitted by Maureen Rispoli

This is a tasty and healthy finger food or appetizer that satisfies my husband’s craving for not-so-healthy buffalo chicken wings and is a definite kid-pleaser, too. It is kosher as well as gluten free. We also find that it makes a nice side dish or light meal in and of itself.



Preheat oven to 375 degrees F. Line large rimmed baking sheet with aluminum foil; spray liberally with nonstick cooking spray and set aside.


Steam the cauliflower florets for 6 minutes; remove from pan and allow to cool. While cauliflower is cooling, prepare the coating.


In a medium bowl, beat the egg with a fork until blended. Add 1 cup of cold water, the buffalo style sauce, the cilantro and oil; mix well. Stir in the potato pancake mix and allow the batter to thicken for 2-3 minutes.


With clean hands, scoop up about a tablespoon of the batter and mold it around a cauliflower floret that has cooled to the touch; set the coated floret stem side down on the baking sheet. Repeat this molding procedure with the remaining florets and batter.


Bake for 30 minutes. Remove from oven and spray each floret with additional cooking spray, then broil on high for about 4-5 minutes. Serve hot with sour cream, if desired.