cauliflower appetizer

Air Fryer Buffalo Cauliflower Bites are crispy and spicy, a delicious and unexpected alternative to greasy chicken wings. Better for you and perfect for vegetarian diets. 

Air Fryer Buffalo Cauliflower Bites

cauliflower

butter, melted

hot sauce (like

bread crumbs

all-purpose flour

parsley

garlic powder

salt

Ranch or blue cheese dressing,

To prepare cauliflower, cut or break into evenly...

To prepare cauliflower, cut or break into evenly sized florets. Rinse well and spin dry. They should be as dry as you can get them.

In a large bowl, combine melted butter and...

In a large bowl, combine melted butter and hot sauce, stirring with a whisk until blended together. Add cauliflower and toss to coat. The cauliflower should be almost completely coated with the butter/hot sauce blend. 

In another large bowl, mix Panko bread crumbs,...

In another large bowl, mix Panko bread crumbs, all-purpose flour, dried parsley, garlic powder, and salt.

Lightly spray air fryer cooking rack, if desired....

Lightly spray air fryer cooking rack, if desired. Toss cauliflower in Panko mixture until coated and place in air fryer in a single layer. Try not to let them touch each other too much.

Set air fryer to 350ºF and cook for...

Set air fryer to 350ºF and cook for 13 minutes or until golden brown and tender. Color deepens as they cool. 

Continue to cook the remainder of the cauliflower...

Continue to cook the remainder of the cauliflower in batches. 

To keep warm, put cooked cauliflower on a...

To keep warm, put cooked cauliflower on a wire baking rack placed on top of a sheet pan in a warm oven (175-200ºF). This will keep the cooked cauliflower warm and crispy while you finish cooking the rest. 

Serve with ranch or blue cheese dressing. 

This delicious chili crisp cauliflower is roasted and then drizzled with even more chili crisp, then topped with peanuts and micro cilantro!

Chili Crisp Cauliflower

soy sauce

honey

peanut oil (or neutral oil)

chili crisp,

sesame oil

onion

garlic, pressed through garlic press

ginger

(10 ounce) bags cauliflower florets

Salt

peanuts

Micro cilantro, regular cilantro leaves,

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Preheat your oven to 450°, and line a baking sheet with foil.

Prepare your marinade by whisking together in a small bowl the soy sauce, honey, 2 teaspoons of chili crisp, the sesame oil, granulated onion, pressed garlic and grated ginger.

Place the cauliflower florets into a large bowl, drizzle the marinade over them and toss to coat well. Place the florets onto the prepared baking sheet and roast the cauliflower for 18 minutes, turning the florets half-way through roasting.

Then, set your oven's “broil” setting to high, and char the florets for about 3 to 4 minutes, keeping your eye on them. Once roasted, remove the cauliflower florets, and sprinkle with a little bit of salt (they will need some).

Arrange the cauliflower on a large plate or shallow bowl, and drizzle over them 2 to 3 extra teaspoons (or more, if you'd like!) of chili crisp, then sprinkle over the peanuts and the micro greens, or cilantro and sliced green onion, and serve while hot, or even warm or room temp.

Crunchy cauliflower florets, red bell pepper, jalapeño, and garlic in a tangy, honey-sweetened spiced refrigerator brine.

Sweet & Spicy Pickled Cauliflower

cauliflower,

garlic cloves,

red bell pepper, thinly sliced

jalapeños,

black peppercorns

mustard seeds

red pepper flakes

celery seeds

bay leaves

white vinegar (5% acidity)

water

sugar

turmeric, optional

smoked paprika

Wash the cauliflower thoroughly, cut it into small, evenly sized florets, and drain well.

Slice the red bell pepper, jalapeños, and garlic. Remove the jalapeño seeds and membranes for a milder flavor.

Bring a large pot of water to a boil. Add the cauliflower and blanch for 1 to 2 minutes to slightly soften it while keeping its crunch.

Immediately drain the cauliflower and rinse under cold running water to stop the cooking process. Drain thoroughly.

Divide the cauliflower, red bell pepper, jalapeños, and sliced garlic among clean, heat-safe glass jars.

Add the black peppercorns, mustard seeds, crushed red pepper flakes, celery seeds, and bay leaves.

Combine the white vinegar, water, sugar, pickling salt, honey, optional turmeric, and smoked paprika in a medium saucepan.

Bring the brine to a gentle boil over medium heat, stirring until the sugar, honey, and salt dissolve completely.

Carefully pour the hot brine over the vegetables, making sure the cauliflower and peppers are completely submerged.

Allow the jars to cool briefly, then cover tightly and refrigerate promptly.

Let the cauliflower pickle in the refrigerator for at least 24 hours before serving.

For the best sweet-and-spicy flavor, refrigerate for 3 to 5 days before enjoying.

Top 3 cauliflower appetizer recipes from across the web

The most viewed cauliflower appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Air Fryer Buffalo Cauliflower Bites

Chili Crisp Cauliflower

Sweet & Spicy Pickled Cauliflower

Top 3 cauliflower appetizer recipes from across the web

The most viewed cauliflower appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Buffalo Cauliflower Bites

Chili Crisp Cauliflower

Sweet & Spicy Pickled Cauliflower

The most viewed cauliflower appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine