Sriracha Buffalo Cauliflower Bites (Print Version)

Crispy, spicy cauliflower bites coated with a tangy Sriracha-Buffalo sauce for a flavorful snack.

# 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 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Sriracha-Buffalo Sauce

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

→ For Serving (Optional)

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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together 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 the battered cauliflower on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, until edges are lightly golden.
05 - While cauliflower bakes, combine hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar in a small saucepan over low heat. Whisk until smooth and warmed through.
06 - Remove cauliflower from oven and transfer to a large bowl. Pour Sriracha-Buffalo sauce over and toss to coat thoroughly.
07 - Return coated 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.

# Additional Tips::

01 -
  • They vanish faster than actual wings at every gathering I bring them to.
  • The double-bake method creates an addictive crispy shell that holds onto every drop of sauce.
  • You can dial the heat up or down without losing that tangy Buffalo punch.
  • Even the most devoted meat eaters reach for seconds without realizing theyre vegan.
02 -
  • Do not skip the first bake or the florets will turn soggy under the sauce instead of crispy.
  • Toss the cauliflower in sauce quickly and return it to the oven right away so the coating sets instead of pooling.
  • If your batter feels too thick, add a splash more milk until it flows smoothly off a whisk.
03 -
  • Line your baking sheet with parchment, not foil, so the bottoms crisp up instead of steaming.
  • Let the sauced cauliflower sit on the sheet for 30 seconds before the second bake so the coating clings tighter.
  • Taste your sauce before tossing and adjust sweetness or heat to match your mood that day.
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