Buffalo Cauliflower Bites
These cauliflower bites are a little bit of work and an overload of pleasure! We enjoy them SO MUCH that I made them to go with our Christmas Eve buffet of appetizers. Think less-filling and much healthier chicken wings. Can you say, crowd pleaser? And if I bring them to a party, everyone seems to be impressed with this unique twist of a dish! They are a great appetizer, but could also work as a side. If you have some picky eaters in the house, you could totally say, “Come try these chicken wings, kids!” And they will be all confused but take a bite and like them anyway. They will be so grateful they’ll probably go clean their rooms unprompted. (Too far? NOPE!) So good. My homegirl at Half Baked Harvest has a sriracha version, but I think the buffalo bites are where it is AT! Try them on your crowd and let me know what they say!
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 eggs beaten
- 1 cup panko (plus more ready if your cauliflower is ginormous)
- ½ cup shredded parmesan
- 1 tsp salt & pepper
- ½ cup shredded mozzarella
- 2 tbsp evoo
- 1/3 cup hot sauce (I like Frank’s buffalo)
Greek Blue Cheese Dip
- ½ cup Greek yogurt
- 1/3 cup crumbled blue cheese
- 1 tbsp lemon juice
- Dash of garlic powder
- Salt & pepper to taste
- Cilantro for serving
Instructions
1. Preheat oven to 400. Line a baking sheet with parchment paper. Put your cauliflower florets in a bowl and add olive oil and hot sauce and stir until well coated. Add beaten eggs to one bowl, and combine panko, parmesan, salt and pepper in another bowl.
2. Dip each floret in the egg and dredge through the bread crumbs covering completely. Place on baking sheet an inch or so apart. Sprinkle on top with mozzarella.
3. Bake for 25 minutes. You may want to flip halfway, but I like them crispy on the bottom!
4. Combine all the ingredients for the Blue cheese dip (of hit the easy button and go for store bought!) Top the cooked bites with cilantro, and serve with the blue cheese sauce. Enjoy!!
