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Buffalo Cauliflower Bites with Eitan Bernath


1 wide pot, for frying

1 thermometer (optional but encouraged)

3 medium-sized bowls

1 baking sheet

1 baking sheet lined with paper towels

1 pair of tongs

1 large bowl

1 whisk

1 serving plate

1 small frying pan

1 blender

1 spoon

1 small serving bowl

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For the Buffalo Cauliflower Bites:

  • Vegetable oil, for frying
  • 1 cup milk (any kind will work)
  • 1 cup all-purpose flour
  • 3/4 cup panko breadcrumbs
  • 3/4 cup plain breadcrumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1 head cauliflower, cut into 1-inch florets
  • 1 cup buffalo sauce
  • 1 teaspoon honey

For the Garlic Aioli:

  • 1 tablespoon olive oil
  • 6 cloves garlic, peeled and roughly chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • Kosher salt, to taste
  • Freshly ground pepper, to taste



For the Buffalo Cauliflower Bites:

  1. Preheat the vegetable oil in a wide pot to 350 degrees Fahrenheit.
  2. Place the milk, flour, and breadcrumbs each into separate small bowls. Season the flour with the freshly ground black pepper and kosher salt.
  3. Dredge each cauliflower floret in the milk, then flour mixture, then back in the milk again and finally in breadcrumb mixture. Once coated, place each onto a baking sheet.
  4. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Fry until florets are browned and crisp, about 6 minutes. Remove from the oil then drain in a single layer on paper towels.
  5. In a large bowl, mix the buffalo sauce and honey until combined. Add the fried cauliflower into the bowl and toss to coat each floret in the sauce. Once coated, spoon onto a serving dish and serve immediately with garlic aioli.

For the Garlic Aioli:

  1. In a small pan, fry the garlic in the olive oil until golden brown. Blend the garlic, mayonnaise, lemon juice, salt, and pepper in a small blender, until fully combined. Pour into a small bowl and set aside until serving.

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