Sriracha Buffalo Cauliflower Bites (Print Version)

Crispy cauliflower florets with a spicy, tangy Sriracha-Buffalo glaze, perfect for snacking or sharing.

# 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 ground black pepper

→ Sriracha-Buffalo Sauce

09 - 1/3 cup hot sauce (e.g., Franks 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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add the cauliflower florets to the batter and toss to coat evenly.
04 - Arrange the coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway until edges are lightly golden.
05 - While 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 warmed through.
06 - Remove cauliflower from oven and transfer to a large bowl. Pour the prepared sauce over and toss until coated evenly.
07 - Return the sauced cauliflower to the baking sheet. 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 as desired.

# Expert Advice:

01 -
  • It delivers all the heat and crunch of buffalo wings without a single shred of guilt or grease.
  • The sauce clings to every craggy edge of the cauliflower, making each bite explode with tangy, spicy flavor.
  • You can prep the batter in under five minutes and still impress everyone at your next gathering.
02 -
  • Don't skip the second bake or your bites will be soggy instead of crispy, and that's a heartbreaker.
  • If your batter is too thin, the coating will slide right off, so aim for a consistency that clings like honey.
  • Taste your sauce before tossing and adjust the Sriracha or maple syrup to match your heat tolerance.
03 -
  • Pat your cauliflower dry before battering so the coating sticks better and crisps up faster in the oven.
  • Use a wire rack on your baking sheet for the second bake if you want every side to stay crunchy instead of steaming on the bottom.
  • Double the sauce recipe and keep the extra in a jar for drizzling over roasted veggies, grain bowls, or anywhere you crave that spicy-sweet kick.
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