Sriracha Buffalo Cauliflower Bites (Printable Version)

Crispy, spicy cauliflower bites coated in tangy Sriracha-Buffalo sauce, perfect for snacks or gatherings.

# Ingredient List:

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

→ Sriracha-Buffalo Sauce

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

→ For Serving (Optional)

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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing 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 and toss to coat evenly.
04 - Arrange the battered cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until lightly golden.
05 - While baking, 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, transfer to a large bowl, and pour the warm Sriracha-Buffalo sauce over. Toss to coat evenly.
07 - Return the sauced cauliflower to the baking sheet and bake an additional 10 minutes until crispy and caramelized.
08 - Serve hot, garnished with fresh herbs and accompanied by vegan ranch dressing, celery, and carrot sticks if desired.

# Expert Tips:

01 -
  • They taste like you spent hours frying, but you're actually baking them until they're impossibly crispy and golden.
  • That Sriracha-Buffalo combo hits the sweet-spicy-tangy spot that makes you reach for just one more bite.
  • Completely vegan but nobody stops eating them long enough to ask if they're dairy-free.
02 -
  • Don't skip flipping halfway through the first bake; flat spots stay soggy and only the top gets crispy, which defeats the entire purpose.
  • Arrange the sauced pieces with space between them on the second bake so the sauce can caramelize rather than steam, making them truly crispy at the end.
  • The sauce thickens slightly as it cools, so if you're making these ahead, reheat them gently in the oven rather than the microwave to keep the texture right.
03 -
  • Squeeze a little lemon juice over the finished bites right before serving to add brightness that makes the whole dish taste more sophisticated.
  • If your batter seems too thick, thin it with a splash more plant milk; it should coat a floret and drip slightly, not clump up.
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