Gluten-Free Buffalo Cauliflower (Crispy + Oven -Baked)

These gluten-free buffalo cauliflower bites are my go-to when I need something crowd-pleasing for game day that isn’t the same old chips and dip. The cauliflower gets coated in a quick batter, baked until crispy, then tossed in buttery buffalo sauce for that perfect spicy, tangy finish. They’re best served straight out of the oven with ranch or blue cheese and a pile of celery + carrots. Make a double batch if you’re feeding a crowd—these disappear fast.

Gluten-Free Buffalo Cauliflower Bites (Crispy + Oven-Baked)

Crispy gluten-free buffalo cauliflower bites baked in the oven and tossed in a buttery buffalo sauce. Easy to make, perfect for Super Bowl parties, and best served hot with ranch, celery, and carrots.

Prep: 10 min Bake: 35–40 min Yields: ~6 servings

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• Buffalo Sauce: Our favorite brand made with avocado oil and other clean ingredients.
• Gluten-Free Flour: My go-to 1:1 gluten-free flour made with simple and clean ingredients.
• Silicone Basting Brush: Helps you sauce every bite evenly without them turning soggy.

Tip: Want them extra crispy? Use a wire rack on the baking sheet (or just give them extra space and don’t crowd the pan).

This post may contain affiliate links. If you purchase through my links, I may earn a small commission—at no extra cost to you. Thanks for supporting Little Hands Kitchen!

Ingredients

Buffalo Cauliflower

• 1 large head of cauliflower (cut into florets)
• ½ cup gluten-free flour (King Arthur 1:1)
• ½ cup water
• 2 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup buffalo sauce (we love Kinder & Primal Kitchen)
• 2 Tbsp butter (melted)
• ½ Tbsp lemon juice

For Serving

• Ranch or blue cheese dressing
• Carrot sticks
• Celery sticks

Directions

Make the Crispy Cauliflower

1. Preheat your oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, water, garlic powder, paprika, salt, and pepper until well combined.
3. Add the cauliflower florets to the batter and toss until fully coated.
4. Spread the cauliflower onto your prepared baking sheet in a single layer with space between each piece (crowding = steaming = not what we want here).
5. Bake for 20–25 minutes, flipping halfway through, until lightly browned and starting to crisp.

Sauce + Finish

1. While the cauliflower bakes, whisk together the buffalo sauce, melted butter, and lemon juice in a small bowl.
2. Brush or toss the baked cauliflower with the buffalo sauce mixture until evenly coated.
3. Return to the oven and bake for another 15 minutes, until the edges are caramelized and the sauce looks set.
4. Serve hot with ranch or blue cheese, plus carrots and celery for a full appetizer plate.

Spice Level: These have a good kick. If you want them milder, use less buffalo sauce or mix in a little extra butter.

Storage & Shelf Life

Best served immediately or same day, but you can save any leftovers.

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheat: For best crispiness, reheat in the oven or air fryer at 400°F for 6–10 minutes. (Microwave = soft. Still tasty, but soft.)

Super Bowl Hosting Tip: Bake the first round ahead of time (the 20–25 minute bake). Right before serving, sauce and do the final 15-minute bake so they hit the table hot and crispy.

Kid-Friendly Option: Keep a few florets plain and serve with ranch—same vibes without the spice.