Buffalo Cauliflower Bites


1 head of cauliflower, approx. 4 cups of florets

½ cup water

¾ cup tapioca flour

½ tsp of paprika

½ tsp all purpose seasoning with annatto

½ tsp salt

1 cup Frank's red hot sauce

1 tbsp butter for vegan: use earth balance buttery spread

non-stick cooking spray

Line baking sheet with aluminum foil and spray with non-stick cooking spray. Preheat your oven to 450 F depending on your oven.

In a medium bowl, mix the flour, water and spices. Dip the cauliflower in the batter. You can do this one by one or in batches. Shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

In a small saucepan, melt butter over low heat and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside. 

Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15, until crispy.