photo: Cauliflower Buffalo Bites

Cauliflower Buffalo Bites

Cauliflower makes a perfect substitute for golden chicken wings in this healthier version of an all-time favorite. You get that unique balance of crispness, sweetness, tanginess, and spice in a sticky, finger-licking glaze. Buffalo wings are an ideal snack for any time of the day, having all the goodness of less fat but with more fiber. Fans of this American cocktail classic will love this indulgence without guilt.

Cauliflower may be our star for now, but other foods would serve just as well. These could include zucchini sticks, onion rings, green tomato slices, eggplant wedges and mushroom pieces. Actually, any sturdy vegetables that can be fried are suitable.

Using the same batter and glaze from this recipe, prepare a large platter of assorted meat and vegetables for your next party.

This secret of the dish is its crisp and flavorful beer batter. Don’t settle for a batter that is dense and soggy. Equal parts of all-purpose flour and cornstarch give your cauliflower a good crispness after soaking up all those delicious flavors from the glaze. The dark lager gives the batter a distinct flavor while making it light and airy.

As for the glaze, different blends are popular but my favorite is Sir Racha. In fact, I use this for most recipes where hot sauce is called for. I even use sesame oil in place of butter whenever I get a craving for something Asian, and finish off with a sprinkling of spring onions and sesame seeds. Be creative!

These cauliflower buffalo bites team up well with your favorite dip, whether it’s garlic, aioli, blue cheese, mayo, or even the good old tartar sauce.

Time to get those napkins dirty!

10 min
4 servings


  • 1. Trim the cauliflower and cut it into large florets
  • 2. Heat the vegetable oil in a fry pan. In a bowl mix together the cornstarch, flour, baking powder and salt.
  • 3. Slowly stir the dark lager into the dry ingredients. The batter should have the consistency of paint.
  • 4. Fold the cauliflower into the batter and coat it evenly.
  • 5. Once the oil is hot, add the cauliflower florets and fry them over a medium heat for about 5 minutes, turning into them occasionally.
  • 6. .Take the cauliflower from the pan and drain off the excess oil.
  • 7. In a bowl whisk all the ingredients for the glaze and fold in the cauliflower.
  • 8. Serve hot.
  • 9. Share if you like it!