These extra crunchy baked buffalo cauliflower bites are the perfect snack for game day, as a side for dinner, or as a salad topping. They’re baked, not fried, so you can indulge without the guilt.
Preheat an air fryer or convection oven to 425. Core the cauliflower and cut into florets, then slice those florets into 1/2 inch slices.
Put them in a freezer bag with the avocado oil, flour, garlic powder, milk, and crushed pita chips. Shake until coated.
Add the hot sauce and butter, and continue shaking until coated.
Lay on a sheet pan in a single layer, making sure the slices don’t touch.
Bake for 20 minutes, flip, and continue baking until crispy and browned, 10 more minutes or so.
Serve immediately with ranch, blue cheese dressing, celery, or all of the above.
Notes
Storing leftovers: you can store these in the fridge if you have leftovers, but they will likely be soggier the next day. Best to eat them as soon as you make them.Variations: Use whatever kind of hot sauce you like. Turn them into tacos by using Cholula Hot SauceSourcing: I get a lot of my produce from Imperfect Foods. If you want to try it, get $20 off here. Pairs well with:The Best Homemade Veggie Burger, swap for tempeh in Buffalo Tempeh Salad with Buttermilk Onions, Garlic Herb Potato Skins