Spicy Cauliflower Bites

Omg not another post about the magic of cauliflower! Well, at least I didn’t call this post “vegetarian hot wings.” I’m not here to disguise this for anything other than what it is: you’re eating cauliflower dunked in  hot sauce that is so good I licked it from the bowl.

I actually found this recipe in my Fixate cookbook (Autumn Calabreses’ companion cookbook to her 21 Day Fix Portion Control program). I was skeptical because some of the recipes take a taste hit when they are tailored to a “diet” but not this one. Not. This. One. I did make a few adjustments (mainly because I ran out of a certain ingredient) but it was still amazing. Bowl licking worthy and Husband approved.

This is also a great way to sneak in some extra vegetables and a fantastic way for vegetarians to scratch that wing sauce craving, sans the wings.


  • 1 large head cauliflower, chopped into bite site florets
  • 1/2 tsp sea salt (divided)
  • 1/4 cup hot sauce
  • 1 TBSP rice wine vinegar*
  • 2 tsp cornstarch
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp Worcestershire sauce
  • 2 TBSP butter

*Rice Wine Vinegar sounds like one of those useless ingredients you’ll never use, but you can also use it in Asian-style marinades & salad dressings.

Utensils Needed

  • Small mixing bowl
  • Whisk or fork
  • Measuring cups
  • Chef knife
  • cookie sheet
  • aluminum foil
  • cooking spray (like Pam)
  • small sauce pan

Make It

  1. Preheat oven to 350
  2. Line the cookie sheet with aluminum foil (for easy clean up)
  3. Place cauliflower florets on baking sheet, spray lightly with cooking spray and 1/4 of sea salt.
  4. Bake for 20 minutes, or until tender-crisp. Occasionally shake the pan so that florets don’t stick to foil.
  5. While the cauliflower is baking, combine hot sauce, rice vinegar & cornstarch in the sauce pan. Whisk until cornstarch is blended.
  6. Add remaining ingredients to sauce pan; heat over low-medium, whisking frequently until sauce has thickened. Remove from heat and set aside.
  7. Remove cookie sheet from oven and pour hot sauce mixture over the florets. Mix well so that all the forest are well coated.
  8. Return to oven, bake an additional 5 minutes.
  9. Serve hot with celery & ranch dressing (or blue cheese).




Ok, so wine is extremely difficult to pair with hot sauce & ranch dressing because you’ve got a lot of flavors going on to begin with.  Other than just filling up your wine glass with more ranch, I would suggest a Chardonnay.

If anyone has a better suggestion please leave me a comment! I am definitely NOT a wine connoisseur; pairing wines with food is something I am learning (along with new recipes and cooking skills!).


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