Low-Carb Cauliflower Bites with Buffalo Ranch Sauce

If your like me you love Buffalo wings. I will admit I’m more into Buffalo chicken fingers now because I fnid the more filling. But I also like to mix it up. This Cauliflower Bites With Buffalo Ranch Sauce is a more healthy recipe but still packed with flavor, which in the end is all that matters. Give them a try, let me know what you think. 

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Cauliflower Bites:

• 1 large head of cauliflower, cut into bite-sized florets (about 4-5 cups, ~588g)
• ¾ cup almond flour (instead of all-purpose flour, ~84g)
• 1 cup unsweetened almond milk (or water, to thin the batter, ~240ml)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup crushed pork rinds (instead of panko breadcrumbs, ~56g)
• 1 tbsp olive oil (for drizzling, ~13.5g)

For the Buffalo Sauce:

• ½ cup hot sauce (like Frank’s RedHot, ~120ml)
• 2 tbsp unsalted butter, melted (~28g)
• 1 tsp apple cider vinegar
• ½ tsp Worcestershire sauce (optional, for depth)
• (Note: I removed the honey to reduce carbs; the sauce will be spicier, but you can add a keto-friendly sweetener like erythritol if desired, ~1 tsp for negligible carbs.)

For the Ranch Dipping Sauce:

• ½ cup full-fat Greek yogurt (~120g)
• 2 tbsp mayonnaise (~28g)
• 1 tbsp heavy cream (instead of buttermilk, ~15ml)
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if available for maximum crispiness.
2. Prepare the Batter: In a large bowl, whisk together the almond flour, almond milk (or water), garlic powder, smoked paprika, onion powder, salt, and black pepper until smooth. The batter should be thick enough to coat the cauliflower but not too heavy—adjust with a bit more liquid if needed.
3. Coat the Cauliflower: Place the crushed pork rinds in a separate shallow dish. Dip each cauliflower floret into the almond flour batter, letting excess drip off, then roll it in the crushed pork rinds, pressing lightly to adhere. Arrange the coated florets on the prepared baking sheet, leaving space between each piece.
4. Bake for Crispiness: Drizzle or lightly brush the florets with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Make the Buffalo Sauce: In a small bowl, whisk together the hot sauce, melted butter, apple cider vinegar, and Worcestershire sauce (if using). Warm gently in a saucepan or microwave for 20 seconds to meld the flavors. Taste and adjust with a keto sweetener if you prefer a less spicy profile.
6. Craft the Ranch Sauce: In another bowl, combine the Greek yogurt, mayonnaise, heavy cream, dill, chives, garlic powder, and onion powder. Stir until creamy, then season with salt and pepper. Chill until ready to serve.
7. Toss and Serve: Once the cauliflower bites are crispy, remove them from the oven. Gently toss them in a large bowl with half the buffalo sauce—keep it light to maintain the crunch. Serve the remaining sauce on the side for dipping. Plate the bites with a side of ranch sauce, garnished with extra chives for a refined touch.

Notes

• Texture Tip: Pork rinds give a fantastic crunch, but if you’re not a fan, you can use more almond flour or crushed parmesan crisps as a coating.
• Spice Control: Without honey, the buffalo sauce is quite fiery. If you’d like a milder version, add a keto-friendly sweetener like erythritol or monk fruit sweetener (1 tsp = ~0g net carbs).
• Presentation: Serve on a sleek white platter with a small ramekin of ranch, and consider adding a few celery sticks for a classic low-carb buffalo pairing.