Nashville Hot Cauliflower Bites Recipe By Tasty

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NASHVILLE HOT CAULIFLOWER BITES RECIPE BY TASTY



Nashville Hot Cauliflower Bites Recipe by Tasty image

These air fryer Nashville hot cauliflower bites feature all the heat and crunch without any of the meat! The combination of crispy cauliflower and spicy chili oil makes this a savory snack perfect for any occasion.

Provided by Aleya Zenieris

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon paprika
2 teaspoons cayenne
2 teaspoons garlic powder
2 teaspoons mustard powder
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
cauliflower florets
1 teaspoon kosher salt
1 cup buttermilk
60 g all purpose flour
1 tablespoon louisiana hot sauce
1 cup panko breadcrumbs
1 teaspoon light brown sugar
⅓ cup canola oil
nonstick cooking spray
white bread
dill pickle chip
air fryer

Steps:

  • Make the spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, mustard powder, black pepper, and onion powder.
  • Add the cauliflower florets to a large bowl and sprinkle with the salt and 2 tablespoons of the spice mix, tossing to coat the cauliflower completely. Cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat the air fryer to 350°F (180°C). Line a baking sheet with foil and place a wire rack on top.
  • Make the batter: In a large bowl, whisk together the buttermilk, flour, and hot sauce until smooth.
  • Add a cauliflower floret to the batter and toss to coat completely.
  • Shake off any excess batter and dip the cauliflower into the panko bread crumbs tossing to coat completely.
  • Spray the air fryer basket with nonstick spray. Add the cauliflower in a single layer, working in batches if necessary. Fry until golden and crispy, about 15 minutes.
  • Make the spicy oil: In a small saucepan, combine 1 tablespoon of the spice mix, the sugar, and canola oil. Cook over medium heat, stirring, for about 2 minutes, until the sugar dissolves.
  • Drizzle the crispy cauliflower with the spicy oil and sprinkle with the remaining spice mix.
  • Serve with white bread and dill pickle chips.
  • Enjoy!

Nutrition Facts : Calories 289 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams

HOT CAULIFLOWER WINGS



Hot Cauliflower Wings image

Spicy and crispy on the outside, tender and juicy on the inside. Serve these cauliflower wings with a vegan ranch or blue cheese dressing.

Provided by Shannan Labrador

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 50m

Yield 6

Number Of Ingredients 8

1 small head cauliflower, broken into small florets
1 cup all-purpose flour
1 teaspoon paprika
salt and ground black pepper to taste
2 cups almond milk, or as needed
½ cup bread crumbs, or as needed
2 ounces vegan margarine (such as Earth Balance®)
1 (8 ounce) bottle hot pepper sauce (such as Frank's RedHot®)

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
  • Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
  • Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
  • Bake in the preheated oven until starting to brown, 15 to 20 minutes.
  • While 'wings' are baking, melt margarine and whisk together with hot sauce.
  • Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 28.4 g, Fat 9.2 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 1233 mg, Sugar 4.7 g

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY



Extra Crispy Spicy Fried Cauliflower Recipe by Tasty image

Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 16

1 head large cauliflower, or 2 small heads, washed
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour
2 tablespoons cornstarch
1 ½ cups soy milk
1 ½ tablespoons apple cider vinegar
2 tablespoons hot sauce
vegetable oil, for frying

Steps:

  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
  • In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams

NASHVILLE HOT CAULIFLOWER BITES



NASHVILLE HOT CAULIFLOWER BITES image

A healthy alternative to traditional Nashville hot chicken and wings with none of the guilt.

Provided by Paula

Categories     Appetizer

Number Of Ingredients 25

½ head cauliflower (cut into florets (about 4 cups))
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
¼ cup all-purpose flour (or almond flour)
½ teaspoon baking powder
3 tablespoons corn starch
⅓ cup milk (almond or soy milk for vegan)
optional, add 1/ teaspoon hot sauce if you want it spicier
1 tablespoon olive oil
½ teaspoon hot sauce
1 and ½ tablespoon rice vinegar
1 tablespoon agave (honey or maple syrup)
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
5 ounces Greek yogurt (plain, unflavored)
½ large cucumber (cut into bite size pieces)
½ teaspoon salt
1 tablespoon garlic (minced)
1 medium lemon (zested and juiced)
½ teaspoon dry dill
2 tablespoons olive oil
½ teaspoon black pepper

Steps:

  • Preheat the oven to 425°F. Cut the cauliflower into florets. Line a sheet pan or baking dish with parchment paper. Make sure the pan is large enough that the cauliflower is spread in a single layer and not touching. Use two pan if necessary.

Nutrition Facts : Calories 235 kcal, Carbohydrate 27 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 4 mg, Sodium 641 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 9 g, ServingSize 1 serving

AIR FRYER BUFFALO CAULIFLOWER BITES



Air Fryer Buffalo Cauliflower Bites image

You know you've reached buffalo cauliflower perfection when everyone proclaims these bites "as good as the best wings ever!" And that's no big surprise: Cauliflower florets have the same crispy "fried" exterior and piquant buffalo flavor as the classic chicken variety. The secret lies in double breading each floret in cheesy breadcrumbs, then carefully coating every nook and cranny with nonstick spray. Serve this appetizer with your favorite ranch or blue cheese dressing and watch it disappear in minutes.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for the basket and cauliflower florets
1 small head cauliflower (about 1 1/2 pounds), cut into even 3/4-inch-florets (4 cups)
1 cup breadcrumbs seasoned with Parmesan
1 1/2 cups panko breadcrumbs seasoned with Pecorino Romano
4 large eggs
1/3 cup whole milk
6 tablespoons unsalted butter
3/4 cup Buffalo-style hot sauce
Diced chives, for serving
Ranch or blue cheese dressing, for serving

Steps:

  • Spray the basket of a 6-quart air fryer with cooking spray and set aside.
  • Arrange the cauliflower on a baking sheet and set up a breading station next to it: Fill one shallow bowl with the Parmesan breadcrumbs, another shallow bowl with the panko breadcrumbs and third shallow bowl with the eggs and milk. Whisk together the eggs and milk together until combined.
  • Working with several cauliflower florets at a time, roll them in the egg mixture until fully coated, shake off excess egg, then roll them in the Parmesan breadcrumbs until fully coated. Roll them in the egg mixture a second time, shaking off excess egg, and finally, roll them in the panko breadcrumbs until fully coated. Transfer the breaded pieces back to the baking sheet. Repeat until all the cauliflower florets are breaded.
  • Preheat an air fryer to 370 degrees F. Preheat your oven to 250 degrees F.
  • Pick up each cauliflower floret and spray it all over with nonstick spray, making sure to coat every nook and cranny. Arrange some of the florets in a single layer in the air fryer basket without touching (you will probably have to work in two batches). Air fry the florets, flipping them once, until golden and crispy, about 12 minutes. Transfer the cooked cauliflower to a baking sheet and place in the oven to keep warm. Air fry the remaining cauliflower.
  • Meanwhile, melt the butter in a large, shallow microwave-safe bowl, about 1 minute. Whisk in the hot sauce. Add the cauliflower to the bowl and toss to combine with the hot sauce until fully coated.
  • For the crispiest results, serve the bites immediately sprinkled with chives with the dressing alongside. As the bites sit, they'll become slightly less crispy, just like wings, but they'll still be just as tasty.

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