Sriracha Buffalo Cauliflower Bites (Printable)

Crispy, spicy cauliflower bites coated in a tangy Sriracha-Buffalo sauce for a flavorful snack or appetizer.

# 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 (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 Franks RedHot)
10 - 2 tablespoons Sriracha
11 - 2 tablespoons melted vegan butter
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 Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss cauliflower florets in the batter until evenly coated.
04 - Arrange the battered cauliflower in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway, until lightly golden.
05 - Meanwhile, combine hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar in a small saucepan over low heat; whisk continuously until warm and smooth.
06 - Remove cauliflower from oven, transfer to a large bowl, pour the prepared Sriracha-Buffalo sauce over, and toss to coat thoroughly.
07 - Return coated cauliflower to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
08 - Serve immediately garnished with fresh herbs and accompanied by vegan ranch, celery, and carrot sticks if desired.

# Expert Suggestions:

01 -
  • They're secretly better than the chicken version and way less guilt.
  • One batch feeds a crowd or gives you snacks all week.
  • The sauce is tangy, spicy, and addictive without being overwhelming.
  • Takes less time than ordering takeout.
02 -
  • Don't crowd the baking sheet—cauliflower needs space to get crispy, not steam.
  • Flipping halfway through the first bake is non-negotiable; one side browns while the other stays pale otherwise.
  • Add the sauce after the first bake, not before, or your crust becomes soggy and limp.
  • The final 10 minutes with sauce is when the magic happens; set a timer so you don't miss the caramelization.
03 -
  • Pat your cauliflower florets dry before battering so the batter sticks and crisps instead of steaming.
  • If you have an air fryer, try 400°F for 15 minutes for the first cook, shake the basket, sauce them, and air-fry another 5 minutes for even less hands-on time.
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