Buffalo Cauliflower Bites (Print Version)

Crispy, spicy cauliflower bites with a fiery kick and satisfying crunch, ideal for snacking and gatherings.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 3/4 cup unsweetened plant-based milk (almond, soy, or oat)

→ Sauce

10 - 1/2 cup hot sauce (e.g., Franks RedHot)
11 - 2 tablespoons vegan butter, melted
12 - 1 tablespoon maple syrup or agave

→ Garnish (optional)

13 - 2 tablespoons chopped fresh parsley or chives
14 - Vegan ranch or blue cheese dip, for serving

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add plant-based milk and whisk until smooth.
03 - Add cauliflower florets to the batter and toss until fully coated.
04 - Place battered cauliflower evenly on the prepared baking sheet in a single layer without overlapping.
05 - Bake for 20 minutes, turning pieces halfway through, until golden and crisp.
06 - Combine hot sauce, melted vegan butter, and maple syrup or agave in a small bowl, mixing well.
07 - Remove cauliflower from oven and gently toss with buffalo sauce to coat evenly.
08 - Return sauced cauliflower to the baking sheet and bake an additional 10 minutes until crisp and slightly caramelized.
09 - Serve hot, garnished with chopped fresh herbs and vegan ranch or blue cheese dip if desired.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and tender inside, with zero guilt since they're completely plant-based.
  • The sauce clings perfectly to each bite, delivering heat and sweetness in perfect balance.
  • They come together in under an hour, making them ideal for last-minute gatherings or a solo snack attack.
02 -
  • Don't skip the halfway flip during the first bake—those bottom-touching pieces will stay soft if you do.
  • The cornstarch is non-negotiable for crispiness; flour alone won't give you that satisfying crunch.
  • Toss the cauliflower gently in the sauce so the crispy coating doesn't shatter into dust (though honestly, even broken pieces still taste incredible).
03 -
  • If you want extra crispiness bordering on shattered, hit them with the broiler for 2-3 minutes at the very end—watch closely because the line between golden and burnt is quick.
  • An air fryer works beautifully too at 200°C (400°F) for 15-20 minutes, shaking the basket halfway, and the cleanup is even faster than the oven.
Return