Buffalo Cauliflower Bites (Print Version)

Crispy, spicy cauliflower bites coated in a flavorful buffalo-style sauce, ideal for snacking or appetizers.

# 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

# How-To Steps:

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 flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add plant-based milk and whisk until a smooth batter forms.
03 - Add cauliflower florets to the batter and toss thoroughly to coat each piece evenly.
04 - Place battered cauliflower in a single layer on the prepared baking sheet, ensuring pieces do not touch.
05 - Bake for 20 minutes, turning halfway through, until the cauliflower is golden and crisp.
06 - In a small bowl, whisk together hot sauce, melted vegan butter, and maple syrup or agave.
07 - Remove baked cauliflower and gently toss with buffalo sauce until evenly coated.
08 - Return coated cauliflower to the baking sheet and bake an additional 10 minutes until crisp and slightly caramelized.
09 - Serve warm, garnished with fresh parsley or chives and vegan ranch or blue cheese dip if desired.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and tender inside, with zero guilt because they're completely plant-based.
  • The buffalo sauce caramelizes just enough to create this addictive sweet-spicy balance that keeps you coming back for one more bite.
  • You can have hot appetizers ready in under an hour, which means less stress and more time actually enjoying your guests.
02 -
  • Don't skip flipping halfway through the first bake—flat, pale bottoms are a dead giveaway that you rushed this step, and the texture won't be as good.
  • The sauce will pool at the bottom of the bowl when you first toss the cauliflower, but as it sits and cools slightly, it clings much better, so be patient.
03 -
  • Pat your cauliflower dry after cutting it—moisture is the enemy of crispiness, and even a paper towel pat-down makes a noticeable difference.
  • Use a silicone baking mat instead of parchment if you have one; it distributes heat more evenly and gives you those perfectly golden, crispy bottoms every time.
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