Sriracha Buffalo Cauliflower Bites (Printable Version)

Crispy, spicy cauliflower bites coated in a tangy Sriracha-Buffalo sauce for a flavorful snack or appetizer.

# List of Ingredients:

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

→ Sriracha-Buffalo Sauce

09 - 1/3 cup hot sauce (e.g., Frank's RedHot)
10 - 2 tablespoons Sriracha
11 - 2 tablespoons vegan butter, melted
12 - 1 tablespoon maple syrup or agave nectar
13 - 1 teaspoon apple cider vinegar

→ For Serving (Optional)

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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose 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 until each piece is evenly coated.
04 - Arrange the battered cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until lightly golden.
05 - In a small saucepan over low heat, whisk hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar until smooth and warmed.
06 - Remove the cauliflower from the oven, transfer to a large bowl, and pour the sauce over it. Toss thoroughly to coat.
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, celery, and carrot sticks if desired.

# Expert Advice:

01 -
  • These bites get legitimately crispy without a deep fryer, so you can feel a little virtuous while licking hot sauce off your fingers.
  • The Sriracha-buffalo combo has this perfect sweet-tangy-spicy balance that makes you reach for one more piece every single time.
  • Theyre vegan by default, which means everyone at the table can dig in without asking a million questions.
02 -
  • Dont crowd the baking sheet or the florets will steam instead of crisp, give them space to breathe.
  • Flip them halfway through the first bake or youll end up with one soggy side and one perfect side, which is frustrating.
  • Taste your sauce before tossing, you can always add more Sriracha or maple syrup to get the heat and sweetness exactly where you want it.
03 -
  • Use a whisk to mix the batter instead of a fork, it breaks up lumps faster and gives you a smoother coating.
  • Let the sauced cauliflower sit on the baking sheet for a minute before the final bake so the sauce starts to set and caramelize better.
  • If you want even more heat, add a pinch of cayenne to the batter or drizzle extra Sriracha on top right before serving.
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