Buffalo Cauliflower Bites (Printable Version)

Crispy, spicy buffalo cauliflower bites with a fiery kick and satisfying crunch for flavorful snacking.

# 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

# Directions:

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 - Combine hot sauce, melted vegan butter, and maple syrup or agave in a small bowl.
07 - Remove cauliflower from oven and gently toss in buffalo sauce until evenly coated.
08 - Return cauliflower to baking sheet and bake for 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 Hints:

01 -
  • They're ridiculously crispy on the outside with a tender interior, and nobody believes they're made from cauliflower until they taste them.
  • The spicy-sweet buffalo sauce clings perfectly to every bite, and the whole thing comes together in under an hour.
  • These work for casual snacking, party platters, or a quick appetizer that feels more impressive than it actually is.
02 -
  • Don't skip the cornstarch or you'll end up with a batter-coated vegetable instead of something with real crunch; that ratio of flour to cornstarch is what makes the difference between good and unforgettable.
  • Spacing the florets apart on the baking sheet sounds fussy but it's the single biggest thing that determines whether they crisp up properly or steam instead.
  • The sauce will seize up slightly when it hits the hot cauliflower, which is exactly what you want; that's how it stays clingy and flavorful.
03 -
  • The moment you pull these from the oven and they're still hot, the batter is at its absolute crispiest; don't let them sit uncovered for more than a few minutes or they'll start to soften as steam escapes.
  • If your hot sauce is very thick, thin it slightly with a teaspoon of water or plant-based milk so it coats evenly instead of clumping.
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