Sriracha Buffalo Cauliflower Bites (Printable version)

Crispy cauliflower florets coated in spicy Sriracha-Buffalo sauce, perfect for tasty snacking.

# Ingredient list:

→ 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 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Sriracha-Buffalo Sauce

09 - 1/3 cup hot sauce (such as Frank’s 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

# Step-by-step guide:

01 - Preheat 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 on the prepared baking sheet in a single layer and bake for 20 minutes, flipping halfway through, 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 warmed through.
06 - Remove cauliflower from oven, transfer to a large bowl, and pour the sauce over. Toss to coat evenly.
07 - Return the 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 as desired.

# Expert tips:

01 -
  • They're crispy on the outside and tender inside, without a single egg or dairy product to achieve it.
  • The sriracha-buffalo combo hits that perfect balance of tangy heat and subtle sweetness that keeps you reaching for one more.
  • You can make them in 45 minutes from start to finish, which means last-minute entertaining is suddenly possible.
  • They work equally well as a weeknight snack, party appetizer, or game day staple.
02 -
  • Don't skip the parchment paper or you'll end up scraping burnt bits off your sheet and eating slightly scorched cauliflower, which I learned the hard way during my second attempt.
  • The second bake is non-negotiable for that caramelized, stick-to-your-fingers crispy texture that makes these actually memorable instead of just good.
  • Sauce temperature matters—if it's too hot when you toss the cauliflower, the outside gets soggy as you stir; if it's too cool, it won't coat evenly, so aim for warm-but-not-steaming.
03 -
  • Cut your cauliflower pieces slightly larger than you think is right—they shrink as they roast and you want bites that feel substantial, not delicate nibbles.
  • Room-temperature cauliflower batter onto cold parchment creates the best crust because the temperature differential matters for browning and crisping.
  • Make extra sauce because it keeps for days and is excellent drizzled on roasted vegetables, stirred into avocado for toast, or used as a dipping sauce for almost any vegetable or vegan appetizer.
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