Save to Pinterest I grabbed a head of cauliflower on a whim one Saturday, mostly because it was cheap and I needed something to bring to a potluck that evening. I had no plan, just a vague memory of buffalo wings from college parties and a hunch that cauliflower could take on that same sticky, spicy attitude. By the time I pulled the first tray out of the oven, the kitchen smelled like a dive bar in the best way possible. My roommate wandered in, skeptical at first, then ate half the batch before I could stop her.
The first time I made these for friends, I doubled the batch and still ran out before halftime of the game we were watching. Someone asked if I'd ordered them from a restaurant, which honestly made my whole week. Now I make them whenever I want to impress people without spending hours in the kitchen or pretending I know how to deep fry anything safely.
Ingredients
- Cauliflower: One large head is all you need, cut into florets about the size of a walnut so they cook evenly and get crispy on all sides.
- All-purpose flour: This creates the batter that clings to each floret and crisps up beautifully in the oven, swap for gluten-free blend if needed.
- Plant-based milk: Any unsweetened variety works, I usually grab oat or almond depending on whats open in the fridge.
- Garlic powder: Adds that savory backbone without the hassle of mincing fresh cloves, plus it distributes more evenly in the batter.
- Onion powder: Gives a subtle sweetness and depth that makes the batter taste more complex than it actually is.
- Smoked paprika: Just half a teaspoon brings a whisper of smokiness that makes people wonder what your secret is.
- Hot sauce: Franks RedHot is classic for a reason, but any vinegar-based hot sauce will give you that tangy buffalo vibe.
- Sriracha: This is where the heat gets a little more layered and garlicky, use more if you like your lips tingling.
- Vegan butter: Melted and whisked into the sauce, it gives that rich, glossy finish you expect from buffalo wings.
- Maple syrup: A tablespoon tempers the heat and adds a hint of sweetness that keeps the sauce from being one-dimensional.
- Apple cider vinegar: Brightens everything up and cuts through the richness so each bite feels balanced.
Instructions
- Prep the oven and pan:
- Crank your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze.
- Mix the batter:
- Whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl until smooth and lump-free. It should look like thick pancake batter.
- Coat the cauliflower:
- Toss your cauliflower florets into the batter, stirring gently until every piece is evenly coated and dripping just a little.
- Bake the first round:
- Spread the battered florets in a single layer on your baking sheet and bake for 20 minutes, flipping them halfway so they get golden on all sides.
- Make the sauce:
- While the 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 warm, then set aside.
- Toss in sauce:
- Pull the cauliflower out of the oven, transfer to a large bowl, and pour the sauce over top, tossing until every floret is slick and orange.
- Final bake:
- Return the sauced cauliflower to the baking sheet and bake another 10 minutes until the edges caramelize and get a little crispy. Serve hot with herbs, vegan ranch, and crunchy veggies on the side.
Save to Pinterest I brought these to a family gathering once, and my uncle, who swears he hates vegetables, ate a dozen before realizing they werent actually chicken. He looked betrayed for a second, then shrugged and grabbed three more. Thats when I knew this recipe was a keeper.
How to Get Them Extra Crispy
The secret is in the double bake. That first round sets the batter and starts the browning, but the second bake after saucing is what makes the edges caramelized and crunchy. If youre using an air fryer, cook the battered florets at 400°F for about 15 minutes, shaking the basket halfway, then toss in sauce and air fry for another 5 minutes until theyre practically crackling.
Serving Suggestions
These bites are perfect alongside celery and carrot sticks for that classic buffalo wing experience, and a bowl of vegan ranch or cashew-based blue cheese dip is non-negotiable in my book. I also love piling them on top of a simple green salad with shredded cabbage and a drizzle of extra sauce for a light dinner that still feels indulgent. Leftovers, if you somehow have any, reheat beautifully in the oven or air fryer.
Make-Ahead and Storage Tips
You can prep the batter and cut the cauliflower a few hours ahead, just keep them separate in the fridge until youre ready to coat and bake. Once baked and sauced, these are best eaten right away while theyre hot and crispy, but they hold up in the fridge for a day or two. Reheat them in a 400°F oven for about 10 minutes to bring back some of that crunch, microwaving will make them sad and soggy.
- Store any leftover sauce separately so you can drizzle it on just before serving.
- If youre meal prepping, bake the florets plain and toss them in sauce right before eating for maximum texture.
- These freeze okay after the first bake, just thaw and sauce them fresh when youre ready.
Save to Pinterest Honestly, these bites have become my go-to whenever I need to feed a crowd or just want something ridiculously tasty without much fuss. Theyre messy, theyre fun, and they disappear faster than I can make them.
Recipe FAQs
- → How can I make the cauliflower bites gluten-free?
Substitute the all-purpose flour with a certified gluten-free flour blend to keep the batter smooth and ensure crispiness.
- → What is the best way to adjust the spice level?
Modify the amount of Sriracha and hot sauce used in the sauce according to your preferred heat tolerance.
- → Can I air-fry these cauliflower bites instead of baking?
Yes, air-fry the battered florets at 400°F (200°C) for 15–20 minutes, shaking halfway through, then coat with sauce and air-fry for 5 more minutes.
- → What dips pair well with these bites?
Vegan ranch or blue cheese-style dips complement the spicy cauliflower bites perfectly, along with fresh celery and carrot sticks.
- → How do I achieve a crispy texture?
Ensure florets are evenly coated with the batter and bake at a high temperature. Baking twice—before and after saucing—helps maintain crispiness.