Save I was skeptical the first time someone handed me a tray of baked cauliflower and called it wings. But one bite of these crispy, sauce-drenched florets and I stopped caring what they were called. The crunch, the heat, the tangy sweetness—it all just worked. Now I make them every time I need something that disappears fast and keeps everyone happy.
I brought these to a potluck once without mentioning they were vegan. My friend's husband, a die-hard meat eater, went back for thirds before asking what they were. When I told him it was cauliflower, he paused mid-chew, shrugged, and grabbed another. That was the moment I knew this recipe was a keeper.
Ingredients
- Cauliflower: Choose a firm head with tight florets—they hold the batter better and crisp up beautifully in the oven.
- All-purpose flour: This creates the crispy coating, but a gluten-free blend works just as well if you need it.
- Plant-based milk: Any unsweetened variety works, I usually grab whatever is open in the fridge.
- Garlic powder and onion powder: These add savory depth to the batter without any extra prep.
- Smoked paprika: A little smokiness makes the bites taste more complex, almost like they came off a grill.
- Hot sauce: Franks RedHot is classic for a reason, but any vinegar-based hot sauce will do the job.
- Sriracha: This brings the heat and a hint of sweetness that rounds out the tang.
- Vegan butter: Melted and whisked into the sauce, it adds richness and helps everything cling to the cauliflower.
- Maple syrup: Just a tablespoon balances the heat and keeps the sauce from being one-note spicy.
- Apple cider vinegar: A teaspoon brightens the whole sauce and cuts through the richness.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This keeps the florets from sticking and makes cleanup a breeze.
- Mix the batter:
- Whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. It should be thick enough to coat the back of a spoon.
- Coat the cauliflower:
- Toss the florets in the batter until every piece is evenly covered. I use my hands for this—it's messy but effective.
- Bake until golden:
- Arrange the battered florets in a single layer on the baking sheet and bake for 20 minutes, flipping halfway. They should look lightly golden and smell toasty.
- Make the sauce:
- While the cauliflower bakes, whisk together the hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar in a small saucepan over low heat. Keep it warm but don't let it boil.
- Toss and coat:
- Transfer the baked cauliflower to a large bowl, pour the warm sauce over, and toss gently until every floret is slicked with that fiery glaze.
- Crisp it up:
- Return the sauced cauliflower to the baking sheet and bake for another 10 minutes. This final step caramelizes the sauce and makes the edges irresistibly crispy.
- Serve hot:
- Garnish with fresh parsley or chives and serve with vegan ranch, celery, and carrot sticks if you want the full experience.
Save There is something satisfying about watching people reach for these without hesitation, then look up surprised when they realize what they are eating. It is not about tricking anyone, it is just proof that vegetables can be this good when you treat them right.
Make It Your Own
I have swapped the Sriracha for gochujang when I wanted a deeper, fermented heat. Honey works in place of maple syrup if you are not keeping it vegan. You can also toss the finished bites in sesame seeds and scallions for a sticky Asian-inspired twist that feels like a whole new recipe.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a 400°F oven for about 10 minutes to bring back the crispiness—microwaving turns them soft and sad. If you are meal prepping, you can bake the battered florets ahead and sauce them fresh when you are ready to serve.
Serving Suggestions
These bites shine on a platter next to vegan ranch or cashew blue cheese dip. I have served them over a simple green salad with shredded cabbage and a drizzle of extra sauce, turning them into a full meal. They also work tucked into warm pita with lettuce and pickles for a quick handheld dinner.
- Pair with ice-cold beer or a crisp white wine for game day
- Double the batch if you are feeding a crowd, they vanish fast
- Try them with a squeeze of lime right before serving for extra brightness
Save This recipe taught me that comfort food does not have to be heavy or complicated. Sometimes all you need is a little heat, a little crunch, and the willingness to let cauliflower surprise you.
Cooking Questions & Answers
- → How do I make the cauliflower bites crispy?
Coat the cauliflower florets in a seasoned batter and bake at a high temperature on a lined baking sheet. Flipping halfway ensures even crispiness. Baking an extra 10 minutes after saucing caramelizes the coating for added crunch.
- → Can I make these gluten-free?
Yes, simply substitute the all-purpose flour with a certified gluten-free flour blend. This works well without affecting the texture when baked properly.
- → How can I adjust the heat level in the sauce?
Modify the amount of Sriracha and hot sauce according to your preference. Reducing Sriracha lowers the spiciness, while increasing it adds more kick.
- → Is it possible to air-fry the cauliflower bites?
Absolutely. Air-fry the battered florets at 400°F (200°C) for 15–20 minutes, shaking halfway. After coating with the sauce, air-fry an additional 5 minutes for a crispy finish.
- → What are good accompaniments for these bites?
Serve with vegan ranch or blue cheese dips and fresh celery and carrot sticks to complement the spicy, tangy flavors.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.