Buffalo Cauliflower Bites (Printer-friendly)

Crispy, spicy buffalo-style cauliflower bites with a fiery sauce, ideal 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 (optional)

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

# 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 all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add plant-based milk, whisking until a smooth batter forms.
03 - Add cauliflower florets to the batter and toss to fully coat each piece.
04 - Place coated 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 - Combine hot sauce, melted vegan butter, and maple syrup or agave in a small bowl, stirring until blended.
07 - Remove cauliflower from oven and gently toss in the buffalo sauce until evenly coated.
08 - Return coated cauliflower to the baking sheet and bake an additional 10 minutes until crisp and slightly caramelized.
09 - Serve warm, garnished with chopped fresh herbs and accompanied by vegan ranch or blue cheese dip as desired.

# Expert Suggestions:

01 -
  • They're crispy enough to satisfy that deep fried craving, but you're actually baking them and feeling good about it.
  • The sauce clings to every piece and gets slightly caramelized on the second bake, making each bite tangy and a little bit sweet.
  • You can make them ahead and reheat them, which means less stress when people are coming over.
02 -
  • Don't skip flipping the florets halfway through the first bake, or the bottom side will stay soggy and pale while the top burns.
  • The space between pieces on the baking sheet actually matters; they need air around them to get crispy, not steamed.
  • Toss them gently in the sauce so you don't break the crust you just worked to build.
03 -
  • If your cauliflower pieces are huge, cut them smaller; uniform size means everything bakes at the same rate.
  • Don't let the batter sit around once it's made or it'll get thick and gluey; use it right away while it's still pourable and light.
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