Sriracha Buffalo Cauliflower Bites (Printer-Friendly)

Crispy cauliflower bites coated in spicy Sriracha Buffalo sauce make a flavorful vegan snack or appetizer.

# What You 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 (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 (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

# Steps:

01 - Preheat the 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, tossing to ensure each piece is evenly coated.
04 - Arrange battered cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until lightly golden.
05 - Warm hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar together in a small saucepan over low heat, whisking until smooth.
06 - Remove cauliflower from the oven, transfer to a large bowl, and toss with the warmed sauce until evenly coated.
07 - Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
08 - Serve hot, garnished with fresh herbs and accompanied by vegan ranch, celery, and carrot sticks if desired.

# Expert Suggestions:

01 -
  • Crispy on the outside, tender inside, with none of the guilt of fried food
  • The Sriracha-Buffalo combo hits that perfect balance of heat and tang
  • Easy enough for a weeknight but impressive enough for game day
02 -
  • Do not skip the second bake after saucing—it transforms the texture from soggy to crispy.
  • If your batter is too thin, the coating will slide right off, so make sure it clings like pancake batter.
  • Crowding the pan steams the florets instead of crisping them, so give each piece some space.
03 -
  • Pat the cauliflower dry before battering to help the coating stick better and crisp up faster.
  • If you have an air fryer, use it—400°F for 15 minutes, shake, sauce, then 5 more minutes gives you restaurant-level crunch.
  • Taste your sauce before tossing and adjust the heat or sweetness to match your mood that day.
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