Sriracha Buffalo Cauliflower Bites (Printable Version)

Crispy, spicy cauliflower bites coated in a tangy Sriracha-Buffalo sauce, perfect for snacking or sharing.

# Needed Ingredients:

→ Cauliflower

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

→ Batter

02 - 3/4 cup all-purpose flour or certified 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., Franks 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

# Preparation Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk 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 battered florets on the baking sheet in a single layer and bake for 20 minutes, flipping halfway, until lightly golden.
05 - In a small saucepan over low heat, whisk hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar until smooth and warm.
06 - Transfer baked cauliflower 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 fresh herbs and accompanied by vegan ranch, celery, and carrot sticks if desired.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside yet tender inside, with zero regret because they're entirely plant-based.
  • The Sriracha-Buffalo sauce strikes that perfect balance between spicy, tangy, and slightly sweet that keeps you reaching for just one more.
  • Takes less than an hour from raw cauliflower to golden, saucy perfection—perfect for last-minute entertaining.
02 -
  • Don't skip the first bake at lower heat—rushing straight to the sauce and high heat creates soggy centers instead of that tender-inside, crispy-outside texture that makes these irresistible.
  • The second bake is crucial for caramelization and crispiness; those extra 10 minutes transform the sauce from glossy to slightly sticky and prevent them from becoming soft after they cool slightly.
03 -
  • Uniform floret size matters more than you'd think—aim for roughly golf ball-sized pieces so they all finish cooking at the same time without any undercooked dense centers or burned-at-the-edges stragglers.
  • Keep the sauce warm while you finish baking the cauliflower the second time, but don't let it simmer; it'll reduce and become overly concentrated and bitter if it's cooking down while you're not watching.
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