Extra crispy oven baked cauliflower with buffalo wing-style sauce. A delicious vegetarian option for your next party appetizer, these cauliflower bites are extra crisp, super saucy, and sure to be a hit.
In 1 of the shallow bowls, add the all purpose flour, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.
In the second bowl, crack in the eggs and use a fork to scramble, until the yolks and white are incorporated.
In the third bowl, add the panko bread crumbs, parmesan cheese, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.
Coat the pieces of cauliflower into the seasoned flour, shaking off any excess. Then add the cauliflower into the eggs, using a spoon to toss the cauliflower in the mixture. Remove from the bowl and shake off any excess egg.
Add the cauliflower to the panko mixture, using your hands to press the panko bread crumbs into the pieces of cauliflower. Place the cauliflower onto the baking tray.
Bake for 35 minutes, until the cauliflower is cooked through and the breading is crisp and brown.
While the cauliflower is in the oven, add the hot sauce, unsalted butter, red wine vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt to a small saucepan over low heat. Stir to mix the ingredients together.
Stir occasionally until the butter has melted and the sauce has warmed through.
Keep warm until ready to pour onto the cauliflower.
Once the cauliflower is out of the oven, let cool for about 5 minutes. Transfer the cauliflower into a large glass or aluminum bowl.
Pour the buffalo sauce over the cauliflower in the bowl. Toss in the bowl by hand or with a large spoon until each piece of cauliflower is coated in the sauce.
Transfer to a serving bowl and serve immediately with ranch or bleu cheese dressing, carrots, and celery. Enjoy!