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Crispy Buffalo Cauliflower Bites with Ranch Dip

Florets in a thin flour-and-cornstarch batter baked or air fried until set and crisp, tossed in a butter-cut buffalo sauce, and served with a herby ranch.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower
  • 1 large head cauliflower about 2 lb, cut into 1.5-inch florets
  • 3/4 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup cold water
For the buffalo sauce
  • 1/2 cup hot sauce Frank's RedHot style
  • 3 tbsp unsalted butter
  • 1 tsp honey
  • 1/2 tsp smoked paprika optional
For the ranch dip
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp milk or water
  • 1 tsp dried dill
  • 1 tsp dried chives
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt

Equipment

  • Oven
  • Wire rack
  • Sheet pan
  • Two bowls

Method
 

  1. Line a sheet pan with foil, set an oiled wire rack on top, and preheat the oven to 450°F. Pat the florets very dry.
  2. Whisk the dry batter ingredients, then whisk in the cold water until smooth and just pourable, like thin pancake batter.
  3. Toss the florets in the batter, lift each out letting the excess drip, and set on the rack with gaps.
  4. 18 to 20 minutes until the coating is set and lightly golden.
  5. Warm the hot sauce, butter, honey, and paprika. Toss the florets to coat and return 5 to 8 minutes to set. Whisk the ranch ingredients and serve alongside.

Notes

Dry the florets hard — surface water turns to steam and softens the coating.
Air fryer: 400°F, 12 to 15 minutes shaking halfway, then toss in sauce and cook 3 to 4 minutes more.
Heat levels: milder with an extra tablespoon of butter; hotter with a teaspoon of cayenne.