Sriracha Buffalo Cauliflower Bites (Printer View)

Spicy, crispy cauliflower bites coated in a tangy Sriracha-Buffalo sauce for a flavorful vegan snack.

# Components:

→ 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. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter, tossing to coat evenly.
04 - Arrange battered cauliflower on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, 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 warm.
06 - Remove cauliflower from oven. Transfer to a large bowl and pour the sauce over, tossing to coat evenly.
07 - Return sauced cauliflower to the baking sheet and bake an additional 10 minutes until crispy and caramelized.
08 - Serve hot, garnished with herbs and accompanied by vegan ranch, celery, and carrot sticks if desired.

# Expert Advice:

01 -
  • The batter crisps up beautifully in the oven without any deep frying, so you get all the crunch with none of the mess.
  • The sauce strikes that perfect balance between fiery Sriracha kick and classic Buffalo tang that keeps you reaching for another bite.
  • Theyre vegan but nobody at the party will care or even notice because theyre just that good.
02 -
  • Dont crowd the baking sheet or the cauliflower will steam instead of crisp, so use two sheets if you need to.
  • Let the first bake finish completely before adding sauce or the batter wont hold up and youll end up with mush.
  • Taste your sauce before tossing because every hot sauce brand has a different heat level and you might want to dial it up or down.
03 -
  • Add a pinch of cayenne to the batter if you want heat baked into every layer, not just the sauce.
  • Use a wire rack on top of your baking sheet for even crispier results since air circulates all around the florets.
  • Make a double batch of sauce because people will want to dip everything in it, not just the cauliflower.
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