Buffalo Cauliflower Bites (Printable)

Spicy, crispy cauliflower bites with a zesty buffalo sauce, ideal for flavorful snacking or appetizers.

# What You'll 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. Add plant-based milk and whisk until smooth.
03 - Add cauliflower florets to the batter and toss until thoroughly coated.
04 - Place battered cauliflower on the prepared baking sheet in a single layer, ensuring pieces do not touch.
05 - Bake for 20 minutes, flipping halfway through, until the pieces are golden and crisp.
06 - While baking, combine hot sauce, melted vegan butter, and maple syrup or agave in a small bowl and mix well.
07 - Remove cauliflower from oven and gently toss with buffalo sauce until evenly coated.
08 - Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes to achieve crispness and slight caramelization.
09 - Serve hot, garnished with fresh parsley or chives and accompanied by vegan ranch or blue cheese dip if desired.

# Expert Suggestions:

01 -
  • The batter creates this shatteringly crisp exterior that holds up under sauce
  • They bake instead of fry, so you get all the crunch without the grease mess
  • Perfect for feeding a crowd where half the people eat plants and the rest never notice the difference
02 -
  • The air fryer works beautifully at 200°C (400°F) for 15 to 20 minutes if you prefer that method
  • Broiling for 2 to 3 minutes at the end creates restaurant-level char but watch it like a hawk because sugar burns fast
  • These really need to be eaten hot because the texture changes as they sit and nobody likes lukewarm cauliflower
03 -
  • Pat the cauliflower dry with a towel before battering for better adhesion and crispier results
  • Let the batter sit for 10 minutes before coating to hydrate the flour and cornstarch fully
  • Use tongs to toss cauliflower in the sauce to keep the coating from coming off
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