Buffalo Cauliflower Bites Snack (Printable)

Crispy cauliflower florets baked with a spicy buffalo coating for a flavorful plant-based snack.

# What Goes In:

→ 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

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

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add plant-based milk and whisk until smooth.
03 - Add the cauliflower florets to the batter and toss until fully coated.
04 - Place the battered cauliflower on the prepared baking sheet in a single layer, ensuring pieces do not touch.
05 - Bake for 20 minutes at 425°F, flipping halfway through to achieve even golden crispness.
06 - In a small bowl, whisk together hot sauce, melted vegan butter, and maple syrup or agave.
07 - Remove cauliflower from oven and gently toss in the buffalo sauce until evenly coated.
08 - Return coated cauliflower to the baking sheet and bake for an additional 10 minutes to set the sauce and enhance crispiness.
09 - Serve hot, garnished with fresh parsley or chives and accompanied by vegan ranch or blue cheese dip if desired.

# Expert Advice:

01 -
  • They're crispy enough to satisfy the deepest snack craving without needing meat or dairy to feel indulgent.
  • The hot sauce caramelizes just right, creating this addictive sweet-spicy glaze that keeps you reaching for more.
  • You get party-worthy food on the table in under an hour, which means you can actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • Spacing matters more than you think: overcrowding the baking sheet means they steam instead of crisp, and you'll end up with sad, soft cauliflower that no amount of hot sauce can rescue.
  • Flipping halfway through isn't a suggestion; it's the only reason the batter gets crispy on all sides instead of staying soft on the bottom.
  • Don't skip the second bake after saucing; those 10 minutes are when the sauce transforms from wet coating to caramelized glaze.
03 -
  • Don't let your battered cauliflower sit wet on the pan waiting to bake; get them into the oven immediately so the batter sets instead of getting soggy.
  • The key to serving these at a party is having everything ready before your guests arrive, then just reheating them for 5 minutes if needed so they're hot when people eat them.
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