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Cauliflower bites are super popular right now. They usually come battered and deep-fried when ordered out, which, let's be honest, is the way to my heart. When I make them at home for an afternoon snack, I want a recipe that's healthy and quick to make.

To bump up the flavor, the cauliflower pieces are covered with a simple spice mix. This can easily be changed to your favorite spice blend or a mix you already have on hand. After the cauliflower has roasted, it's covered in a low-heat hot sauce like Frank's RedHot.

Buffalo Cauliflower Bites

Serves 4

1 medium to large head of cauliflower

1 tablespoon olive oil

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon red chili flakes

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon pepper

2 tablespoons Frank's RedHot sauce, or low-heat hot sauce

1. Preheat the oven to 450 F.

2. Cut cauliflower into bite-sized pieces and place into a large bowl with olive oil; toss to coat evenly.

3. In a small bowl, mix onion powder, garlic powder, red chili flakes, paprika, chili powder, salt, sugar and pepper. Sprinkle over oiled cauliflower; toss to evenly coat.

4. Evenly spread seasoned cauliflower on a parchment lined baking sheet. Set aside the bowl. If the cauliflower looks crowded, use two baking sheets instead to spread it out. Roast for 20 minutes, turning once halfway through.

5. Remove from the oven and place the roasted cauliflower back in a large bowl, add hot sauce, toss to coat. Serve immediately.

Tasty tips

--For the cauliflower to cook properly, it needs to be spread out on a baking sheet in order to roast and brown, rather than steam and become mushy.

--If you have a convection bake setting on your oven, use that and set your oven to 425 F.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)