Buffalo Cauliflower Bites (Print Version)

Spicy, crispy cauliflower bites deliver a fiery, plant-based crunch ideal for entertaining or 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

# How to Make It:

01 - Preheat the 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 evenly coated.
04 - Spread 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 toss gently with buffalo sauce until fully coated.
08 - Return cauliflower to baking sheet and bake an additional 10 minutes until crisp and slightly caramelized.
09 - Serve hot, garnished with fresh herbs and vegan ranch or blue cheese dip if desired.

# Additional Tips::

01 -
  • They're impossibly crispy on the outside and tender inside, with zero guilt because they're plant-based.
  • The buffalo sauce clings to every floret, delivering that addictive spicy-sweet punch that keeps you reaching for just one more.
  • Perfect for crowds because they disappear fast and work for vegans and non-vegans alike.
02 -
  • Don't crowd the baking sheet—cauliflower pieces that touch will steam instead of crisp, and you'll lose that satisfying crunch.
  • The flip halfway through matters more than you'd think; it's what transforms just-cooked to golden-delicious.
  • If your batter seems too thick, you can thin it slightly with more milk, but if it's too thin it'll slide off before baking.
03 -
  • Cut your cauliflower into uniform bite-sized pieces so everything cooks at the same rate and nothing gets left raw in the middle.
  • If you're making these ahead, store the unbaked battered florets in the fridge and bake them fresh when you need them—they freeze beautifully too.
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