Crispy Cauliflower Bites

Crispy Firecracker Cauliflower Bites

A delicious and easy meat-free option that will fool any chicken wing lover! Cauliflower florets coated and baked in a sticky, sweet and spicy sauce that is out of this world. Great as a main dish over rice or served as an appetizer.

 #Crispy #Firecracker #Cauliflower #Bites

Ingredients:

• 1 medium head of cauliflower, (cut into bite-sized florets - keep a little of the stem, if preferred)
• cooking spray
• 2 cups panko breadcrumbs
• Batter:
• 1 cup all-purpose flour, (can sub with gluten-free baking flour)
• 1 cup half and half, (can sub with milk or heavy cream)
• 1 tsp onion powder
• 1 1/2 tsp garlic powder
• 1/2 tsp salt, (more or less - to taste)
• 1/4 tsp black pepper, (more or less - to taste)
• Sauce:
• 2/3 cup RedHot Buffalo sauce (*SEE NOTES)
• 1 1/2 cups light brown sugar
• 2 tbsp apple cider vinegar
• 1/4 cup low-sodium soy sauce
• 1/2 tsp salt, (more or less - to taste)
• 1 tbsp cornstarch + 1 tablespoon water, (stirred together until dissolved)
• Garnishment and Sides:
• Ranch or blue cheese dressing
• sesame seeds
• chopped green onions
• carrots and celery

Instructions:

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
2. To a large mixing bowl, combine all ingredients for the batter. Mix well. 
3. Add the panko breadcrumbs to a large ziploc bag.
4. Using tongs, dip a cauliflower floret into the batter, making sure to thoroughly coat. Tap the tongs on the edge of the bowl a few times to remove any excess batter. Remove as much as you can.
5. Place 2-3 florets into the Ziploc bag of breadcrumbs, seal off and give it a good shake to coat. Make sure to thoroughly coat each floret. Remove with tongs, shake off any excess, and place each floret onto the prepared baking sheet.
6. Once you have coated all the florets, spray with nonstick cooking spray and bake for 15-20 minutes. Time will be dependent on how large your bites are. They should be crispy and a have very light, golden brown color.
7. While the florets are baking, make the sauce. Place a medium saucepan over medium-high heat. Combine all ingredients (minus the cornstarch and water) into the pan and stir well.
8. Bring to a boil for 1-2 minutes, stirring frequently. Combine the cornstarch with the water and mix well. Add the cornstarch mix to the sauce and stir. 
9. Lower the heat to a simmer and cook until the sauce has thickened, about 2-3 minutes. You don't want the sauce to be too thick. You will need it thick enough to dip and coat. If you bake it a second time, the sauce will thicken a bit and caramelize in the oven.
10. You can dip the florets into the firecracker sauce individually or pour over the bites before serving.
11. Additional Baking:
12. If you prefer super crispy style bites, then I would not bake any further. But if you prefer softer bites with a sticky, caramelized sauce, then bake for an additional 10-15 minutes once the sauce has been added. Check at 8-10 minutes (depending on floret size) for burning.
13. Garnish with chopped green onions (scallions) and sesame seeds. Serve with your favorite ranch dressing and sides: celery and carrot sticks.

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