The much healthier version of fried finger food…your tummy will thank you.

Spicy Buffalo Cauliflower Bites with Herbed Tahini Dip

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 45-55 minutes  |  Serves: 4


Herbed Tahini Dip

  • 1 clove of garlic, minced
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup water + more to thin if necessary
  • 1 teaspoon honey
  • 1/4 cup dill, minced
  • 1/2 cup parsley, minced
  • salt and pepper to taste

Buffalo Cauliflower 

  • 1 medium sized cauliflower, cut into florets about 4 cups
  • 3/4 cup brown rice flour (can sub with all purpose flour here)
  • 1 cup unsweetened almond milk (or dairy milk)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, ghee (or coconut oil for a vegan version)
  • 3/4 cup Tessemae’s Buffalo Sauce OR Franks Red Hot Sauce
  • Minced parsley for serving


  1. Preheat the oven to 425F and line two baking sheets with parchment paper and set aside.
  2. Whisk together all the ingredients for the dip in a food processor or small blender. Taste test and adjust seasonings as needed. If the dip seems to thick, add more water to thin until you reach your desired consistency.
  3. Place the cauliflower florets on a large platter and keep to the side. In a large bowl stir together the flour, milk, garlic powder and salt. You want a slightly thick mixture that’s still moist enough to coat the cauliflower. You can adjust the flour to liquid ratio as needed here. Working in batches toss the cauliflower in the batter to evenly coat it. Place the coated cauliflower on the prepared baking sheets in a single layer. Bake for 20 minutes, flipping halfway.
  4. While the cauliflower bakes heat the butter in a small saucepan over medium heat. Once the butter is melted pour in the hot sauce and stir well. Remove from the heat (you don’t want the mixture to boil) and keep to the side.
  5. Remove the cauliflower from the oven and pour half of the hot sauce mixture over the florets. Flip the cauliflower and pour the remainder of the sauce over the second side. Place the cauliflower back in the oven and bake for an additional 20-25 minutes or until golden and lightly crisp. Serve with the herbed tahini dip and enjoy.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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