Sriracha Buffalo Cauliflower Bites (Printer-Friendly)

Crispy cauliflower bites coated in spicy Sriracha-Buffalo sauce, ideal for plant-based snacking.

# What You'll Need:

→ 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, oat)
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Sriracha-Buffalo Sauce

09 - 1/3 cup hot sauce (e.g., Franks RedHot)
10 - 2 tbsp Sriracha
11 - 2 tbsp vegan butter, melted
12 - 1 tbsp maple syrup or agave nectar
13 - 1 tsp apple cider vinegar

→ For Serving (Optional)

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

# Method:

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

# Expert Suggestions:

01 -
  • The double-bake method gives you restaurant-level crispiness without a deep fryer
  • The Sriracha-buffalo sauce has the perfect balance of heat and tang with a hint of sweetness
  • It takes less than an hour from start to finish and uses ingredients you probably already have
  • Leftovers reheat beautifully in the oven or air fryer and taste just as good the next day
02 -
  • Don't overcrowd the baking sheet or the cauliflower will steam instead of crisp
  • Let the first bake finish completely before saucing, otherwise the coating will slide right off
  • If your sauce is too thick, thin it with a teaspoon of water at a time until it's pourable
  • Taste the sauce before tossing and adjust the Sriracha if you want more kick or the maple if you want it sweeter
03 -
  • Use a wire rack on top of your baking sheet for even crispier results, the air circulation makes a huge difference
  • Make the sauce ahead and store it in the fridge for up to a week, then just reheat and toss when you're ready to bake
  • If you want them spicier without more vinegar tang, add a pinch of cayenne to the batter itself
  • Don't toss the stems, chop them small and add them to the batter for zero waste
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