Sriracha Buffalo Cauliflower Bites (Printable)

Crispy cauliflower florets coated in spicy tangy sauce, great for a flavorful vegan snack or party treat.

# Components:

→ 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., Franks RedHot)
10 - 2 tablespoons Sriracha
11 - 2 tablespoons melted vegan butter
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

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth in a large bowl.
03 - Add cauliflower florets to the batter, tossing to coat evenly.
04 - Arrange battered cauliflower in a single layer on the 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 warm.
06 - Remove cauliflower from oven. Transfer to a large bowl, pour sauce over, and toss to coat evenly.
07 - Return 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 dip, celery, and carrot sticks if desired.

# Expert Advice:

01 -
  • The batter crisps up so well in the oven you dont miss frying at all, and the cleanup is almost effortless.
  • The balance between sweet maple syrup and fiery Sriracha makes every bite both comforting and exciting.
  • These disappear at parties faster than anything else Ive ever brought, even among people who swear they dont like cauliflower.
02 -
  • Dont skip flipping the florets halfway through the first bake, or youll end up with one soggy side and one crispy side.
  • Let the sauced cauliflower sit on the tray for a minute before the final bake so the sauce sets slightly and doesnt all drip off.
  • If the batter seems too thick, add a splash more milk, it should coat the florets easily without clumping.
03 -
  • Use a wire rack on top of the baking sheet for even crispier results, it lets heat hit the florets from all angles.
  • Add a pinch of cayenne to the batter if you want heat baked into every bite, not just on the surface.
  • Double the sauce recipe and keep extra on the side for dipping, people always want more.
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