Buffalo Cauliflower Bites (Printable)

Crispy cauliflower bites tossed in spicy buffalo sauce deliver a fiery, crunchy flavor in every bite.

# 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., Frank's RedHot)
11 - 2 tablespoons vegan butter, melted
12 - 1 tablespoon maple syrup or agave

→ Garnish

13 - 2 tablespoons chopped fresh parsley or chives
14 - Vegan ranch or blue cheese dip, for serving

# Step-by-Step:

01 - Set oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper; gradually add plant-based milk and whisk until smooth.
03 - Toss cauliflower florets in the batter until fully coated.
04 - Place battered cauliflower in a single layer on the prepared baking sheet, ensuring pieces do not touch.
05 - Bake for 20 minutes, flipping halfway, until edges turn golden and crispy.
06 - Combine hot sauce, melted vegan butter, and maple syrup or agave in a small bowl.
07 - Remove cauliflower from oven and gently toss in buffalo sauce until evenly coated.
08 - Return coated cauliflower to baking sheet and bake an additional 10 minutes until crisp and slightly caramelized.
09 - Serve hot, garnished with fresh parsley or chives and accompanied by vegan ranch or blue cheese dip if desired.

# Expert Advice:

01 -
  • They're crispy on the outside without a single drop of oil in sight, just straight up satisfying crunch.
  • The buffalo sauce clings perfectly and delivers that tangy, spicy kick that makes your taste buds wake up.
  • You can make them ahead, reheat them, or eat them at room temperature—they're endlessly forgiving.
  • Everyone at the table eats them, regardless of whether they eat meat or not.
02 -
  • Don't skip the cornstarch—it's the difference between soggy bites and ones that stay crunchy hours later, even after sitting in sauce.
  • The flip at the halfway point is crucial; bites that don't get turned brown unevenly on one side.
  • Let the coated florets sit for a minute after saucing before the final bake; this helps the sauce stick permanently instead of sliding off.
03 -
  • If you're feeding a crowd and want maximum crispiness, broil for 2-3 minutes at the very end after the sauce is on—you'll get those blistered, caramelized edges that feel fancy.
  • Make these ahead and reheat them in a 180°C oven for 5-8 minutes; they bounce back to crispy better than you'd expect.
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