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Buffalo Cauliflower Bites

Serves: 14
35 MIN
Prep Time: 5 minutes
Cook Time: 30 minutes


1 pkg. (340 g) Green Giant* frozen Cauliflower Riced Veggies, thawed

1 lg. egg

1 cup panko bread crumbs

½ cup (120 ml) flour

1 tsp. (5 ml) smoked paprika

2 tsp. (10 ml) garlic powder

¼ tsp. (1.25ml) each salt and pepper

½ cup (120 ml) blue cheese, crumbled

1 cup (240 ml) avocado oil



¼ cup (60 ml) plain yogurt

2 tbsp. (30 ml) fresh dill, finely chopped

¼ cup (60 ml) BBQ sauce

1 tbsp. (15 ml) hot sauce (optional)


In a medium size bowl, stir together riced cauliflower, ¼ cup (40 ml) of flour, smoked paprika, garlic powder, salt and pepper until a sticky batter forms.

To make cauliflower balls, wrap 1 tsp. (5 ml) of crumbled blue cheese with 1 tbsp. (15 ml) of cauliflower mixture. Wisk egg in a small bowl. Place panko bread crumbs and ¼ cup (60 ml) flour each into two small bowls.

In a small sauce pot over medium heat, warm avocado oil. Test oil with a small bit of batter. If it bubbles to the surface your oil is ready. Reduce heat where necessary during cooking.

Working with 1 or two rounds at a time, dip ball into egg, then flour ending with a coating of panko bread crumbs. Gently tap off excess crumbs and gently place into oil. Gently cook each ball until golden brown, roughly 6 minutes. Remove and set a side on a piece of paper towel. Repeat with remaining batter.

In a small bowl stir together dill and ¼ cup (60 ml) of yogurt.
In a small bowl stir together BBQ sauce and hot sauce.

Serve cauliflower bites with dipping sauces.

*Alternatively bake cauliflower balls at 400°F for 20 minutes until golden brown and omit avocado oil from recipe ingredients