Sriracha Buffalo Cauliflower Bites (Printable)

Crispy vegan cauliflower bites with a spicy, tangy Sriracha-Buffalo glaze, ideal for snacks or gatherings.

# What You'll Need:

→ 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 (e.g., almond, soy, 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., 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

# How-To Steps:

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 evenly coated.
04 - Arrange the battered cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until 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 sauce over and toss to coat evenly.
07 - Return 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 impossibly tender inside, with a spicy-tangy punch that makes people forget they're eating vegetables.
  • Zero guilt, pure satisfaction—these bites work as a snack, appetizer, or the thing you eat standing at the counter at 11 PM.
  • The prep is genuinely simple, and watching them transform in the oven feels almost magical.
02 -
  • Don't skip the first bake—it firms up the cauliflower so the second bake crisps the exterior instead of steaming it.
  • The sauce will seem thin when you pour it on, but it thickens and clings as the cauliflower goes back in the oven; this is exactly what you want.
  • These taste best eaten within 10 minutes of coming out of the oven, but leftovers reheat beautifully in a 350°F oven for about 8 minutes.
03 -
  • Don't let the batter sit too long or it gets gloppy—prep it right before coating the cauliflower.
  • If your sauce breaks or looks separated, whisk in a splash of plant milk to bring it back together before tossing.
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