Sriracha Buffalo Cauliflower Bites (Printable)

Crispy spicy cauliflower bites coated in tangy Sriracha-Buffalo sauce for a flavorful snack or appetizer.

# What you'll need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 3/4 cup all-purpose flour (or gluten-free flour blend)
03 - 3/4 cup unsweetened plant-based milk (almond, soy, or oat)
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Sriracha-Buffalo Sauce

09 - 1/3 cup hot sauce (e.g., Franks RedHot)
10 - 2 tbsp Sriracha
11 - 2 tbsp vegan butter, melted
12 - 1 tbsp maple syrup or agave nectar
13 - 1 tsp apple cider vinegar

→ For Serving (Optional)

14 - 2 tbsp chopped fresh parsley or chives
15 - Vegan ranch or blue cheese dip
16 - Celery and carrot sticks

# Method:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until smooth.
03 - Add cauliflower florets to the batter, tossing to ensure even coating.
04 - Arrange battered cauliflower in a single layer on the prepared sheet and bake for 20 minutes, flipping halfway, until lightly golden.
05 - In a small saucepan over low heat, whisk hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar until smooth and heated through.
06 - Remove cauliflower from oven, transfer to a bowl, pour sauce over, and toss to coat evenly.
07 - Return sauced cauliflower to baking sheet and bake for an additional 10 minutes until crispy and caramelized.
08 - Serve hot, garnished with fresh herbs and accompanied by vegan ranch and vegetable sticks if desired.

# Expert Advice:

01 -
  • They get ridiculously crispy without a single drop of oil in the batter, and the double bake makes all the difference.
  • The sauce clings to every crevice, so you get that tangy buffalo punch in every bite.
  • They're vegan but fooled my meat-loving brother at a Super Bowl party, and he asked for the recipe twice.
02 -
  • Don't overcrowd the baking sheet or the florets will steam instead of crisp, leave space between each one.
  • If your batter is too thick, add a splash more milk, it should drip off the florets slowly, not clump.
  • Let the cauliflower cool for just a minute after the first bake before saucing, or the batter can slide off.
03 -
  • Make the sauce a day ahead and store it in the fridge, it thickens overnight and clings even better to the florets when you reheat it gently.
  • For a gluten-free version, use a certified blend like Bob's Red Mill, the texture stays just as crispy and nobody will know the difference.
  • If you like it extra saucy, double the sauce recipe and serve the extra on the side for dipping or drizzling.
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