Buffalo Cauliflower Bites {CPK Inspired}

Buffalo Cauliflower California Pizza Kitchen Copycat Recipe

I am not very open-minded when it comes to vegetarian recipes replacing meat. I am a carnivore through and through and it feels like I am missing the hearty protein in my meals if there isn’t meat. Maybe it’s in my head, but there is normally an incomplete sensation that happens…. Well, this is NOT THE CASE with these bites. Hand to God, if no one told me what I was eating, I would believe I ate boneless chicken wings and would have never known any different.

Much like the time I accidentally ate alligator… long story, but it’s basically a saltier version of chicken. I am just now able to talk about it after two years, scarred for life lol.

Buffalo Cauliflower California Pizza Kitchen Copycat Recipe

These are a must-try. Even if you don’t think you like cauliflower or you think it’s not an equivalent to chicken, you will be proven wrong!

Buffalo Cauliflower California Pizza Kitchen Copycat Recipe

Buffalo Cauliflower Bites Recipe {CPK Inspired}


Fried Cauliflower Bites

  • 1 head cauliflower, broken down into floret chunks
  • 2 eggs (or flax egg)
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons red cayenne pepper
  • 1 teaspoon sea salt
  • 1 teaspoon cracked pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • vegetable oil for frying (at least 3 inches of oil in a frying pan/pot)

Buffalo Hot Sauce

  • 1/4 cup salted butter, melted
  • 1 tablespoon red cayenne pepper
  • 1/4 cup Frank's Red Hot
  • 1 tablespoon Sriracha
  • 1 tablespoon honey
  • 1/2 teaspoon cracked pepper


  • Gorgonzola cheese
  • green onion
  • shredded celery


Heat the oil in deep-fryer or deep-fry safe pot/pan to medium (about 325 degrees). Line a cooling rack with a few layers of paper towels and set nearby the fryer.

In a medium bowl, scramble the eggs with 2 teaspoons of water. In a second bowl or large Ziplock bag, combine all of the dry ingredients for the cauliflower bites.
Take the pieces of cauliflower, toss them in the flour mixture to coat them. Dip the pieces in the egg wash, toss it around to coat thoroughly and return to flour dredge. Coat well.
Working in batches, being sure not to crowd the pan, fry the cauliflower pieces until they are golden brown. Remove from the pan and lay on the paper towels. Let the pieces rest for one minute, then return them to the pan for an additional 1-2 minutes. This second run in the fryer gives it an extra crispy finish!
While the cauliflower is frying, make the sauce by combining all ingredients in a large bowl. Place the warm pieces of fried cauliflower in the bowl, toss to coat them evenly in the sauce. Serve immediately and garnish with Gorgonzola cheese, celery shreds and green onion.

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