Buffalo Cauliflower Bites (Printable View)

Crispy, spicy buffalo-style cauliflower bites with a fiery kick and plant-based ingredients, perfect for snacking or parties.

# What You'll Need:

→ Vegetables

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

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 3/4 cup unsweetened plant-based milk (almond, soy, or oat)

→ Sauce

10 - 1/2 cup hot sauce (e.g., Franks RedHot)
11 - 2 tablespoons vegan butter, melted
12 - 1 tablespoon maple syrup or agave

→ Garnish

13 - 2 tablespoons chopped fresh parsley or chives
14 - Vegan ranch or blue cheese dip, for serving (optional)

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add plant-based milk and whisk until smooth.
03 - Add cauliflower florets to the batter and toss until fully coated.
04 - Place battered cauliflower in a single layer on the prepared baking sheet, ensuring pieces do not touch.
05 - Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - In a small bowl, combine hot sauce, melted vegan butter, and maple syrup or agave.
07 - Remove cauliflower from oven and gently toss with buffalo sauce until evenly coated.
08 - Return cauliflower to baking sheet and bake an additional 10 minutes until crisp and slightly caramelized.
09 - Serve hot, optionally garnished with fresh herbs and vegan ranch or blue cheese dip.

# Expert Advice:

01 -
  • They're crispy enough to satisfy any craving for texture, without a speck of meat in sight.
  • The buffalo sauce clings to every floret, delivering that addictive tangy-spicy-slightly-sweet flavor that keeps you reaching for more.
  • They come together faster than you'd think, making them perfect for unexpected guests or when you need a crowd-pleaser appetizer.
02 -
  • The cauliflower releases moisture as it bakes, which is why spacing them apart and flipping them matters so much—crowding them on the pan is the most common mistake and it makes them steam instead of crisp.
  • The second bake with the sauce is what gives you that caramelized, almost sticky-crispy coating that feels luxurious, so don't skip it or rush it.
03 -
  • Make your buffalo sauce while the first bake is happening, so you're never waiting around—timing is everything when you want to serve these hot.
  • If you're cooking for a crowd, you can prep the battered florets several hours ahead and just bake them when guests arrive, turning a stressful appetizer into something completely manageable.
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