Sriracha-Buffalo Cauliflower Bites (Printable)

Crispy, spicy cauliflower florets coated in a tangy Sriracha-Buffalo glaze for a flavorful snack.

# What You Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 3/4 cup all-purpose flour or certified gluten-free flour blend
03 - 3/4 cup unsweetened plant-based milk (almond, soy, or 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 (such as 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-style 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 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 fully coated.
04 - Arrange 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 warm and smooth.
06 - Remove cauliflower from oven, transfer to a large bowl, and pour sauce over. Toss to coat evenly.
07 - Return sauced cauliflower to baking sheet and bake an additional 10 minutes until crispy and caramelized.
08 - Serve hot, garnished with fresh herbs and accompanied by vegan ranch and vegetable sticks if desired.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and bold enough that you won't miss anything.
  • The sriracha-buffalo sauce strikes that perfect balance between heat and tang that keeps you coming back for one more bite.
  • Ready in 45 minutes from bare counter to party-ready snack.
02 -
  • Don't skip the flip halfway through the first bake—it's the difference between soggy and shatteringly crisp.
  • If your sauce seems thick, that's actually good; it clings better than something runny, but if it breaks, add a splash of plant-based milk and whisk it smooth again.
03 -
  • Pat your cauliflower florets dry before battering—moisture is the enemy of crispiness, so don't skip this step.
  • If you're making these gluten-free, use a certified blend and maybe add a tablespoon of cornstarch to the batter for extra crunch.
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