Buffalo Cauliflower Bites (Printable)

Spicy, crispy cauliflower bites with a bold buffalo flavor, perfect for parties or snacks.

# What You 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 the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Pour in plant-based milk and whisk until smooth.
03 - Add the cauliflower florets to the batter and toss until fully coated.
04 - Place the battered cauliflower in a single layer on the prepared baking sheet, ensuring pieces do not touch.
05 - Bake for 20 minutes, turning the florets halfway through, until golden and crisp.
06 - Meanwhile, combine hot sauce, melted vegan butter, and maple syrup or agave in a small bowl, mixing thoroughly.
07 - Remove cauliflower from the oven and gently toss in the buffalo sauce until evenly coated.
08 - Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes until crisp and slightly caramelized.
09 - Serve hot, optionally garnished with fresh parsley or chives and accompanied by vegan ranch or blue cheese dip.

# Expert Advice:

01 -
  • They're so crispy that people forget they're just vegetables, and that moment of realization is always funny.
  • The whole thing is vegan without tasting like you're missing anything—the buffalo sauce has this perfect salty, spicy, slightly sweet thing going on.
  • You can make them an hour ahead and they still hold up better than most appetizers.
02 -
  • Don't skip flipping them halfway through the first bake—I learned this the hard way with a batch that turned out unevenly golden, and it completely changes the eating experience.
  • The space between florets on the baking sheet actually matters; too close together and you lose that crispy texture because they steam each other instead of baking.
03 -
  • If you want maximum crispiness and don't mind a little extra effort, broil them for 2–3 minutes right at the end, keeping a close eye because they can go from golden to burnt fast.
  • Cutting the cauliflower into uniform-sized pieces means everything finishes cooking at the same time instead of some pieces being overdone while others are still steaming.
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