Sriracha Buffalo Cauliflower Bites (Print View)

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

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

→ Sriracha-Buffalo Sauce

09 - 1/3 cup hot sauce (e.g., Franks RedHot)
10 - 2 tbsp Sriracha
11 - 2 tbsp vegan butter, melted
12 - 1 tbsp maple syrup or agave nectar
13 - 1 tsp apple cider vinegar

→ For Serving (Optional)

14 - 2 tbsp chopped fresh parsley or chives
15 - Vegan ranch or blue cheese dip
16 - Celery and carrot sticks

# Step-by-Step Directions:

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 battered cauliflower in a single layer on the prepared baking sheet. 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 warm.
06 - Remove cauliflower from oven, 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 herbs and accompanied by vegan ranch, celery, and carrot sticks as desired.

# Expert Suggestions:

01 -
  • They're ridiculously crispy on the outside and tender inside, with a sauce that tastes like you've been making it for years.
  • Vegan or not, everyone eats them like they're going out of style, and you can make them in less than an hour.
  • The spice level is totally yours to control, so you can sneak them onto any table without worrying about who can handle the heat.
02 -
  • Don't skip flipping them halfway through the first bake, or the bottom will be pale and soggy while the top browns unevenly.
  • The sauce is what makes these special, so don't just drizzle it on—toss everything together until every floret is coated in that spicy-sweet goodness.
  • If you're using an air fryer, cook the battered florets at 400°F for 15–20 minutes with a shake halfway through, then sauce and air-fry for 5 more minutes instead of the oven method.
03 -
  • Use parchment paper religiously—it's the difference between a clean pan and one that requires serious scrubbing, and honestly, that moment matters when you're tired after cooking.
  • If your batter seems like it's sliding off the cauliflower, the flour-to-milk ratio might be off—add a little more flour one tablespoon at a time until it clings like it's supposed to.
Go Back