Buffalo Cauliflower Bites Snack (Print Version)

Crispy, spicy cauliflower bites with a flavorful buffalo sauce, perfect for snacking or party appetizers.

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing 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 onto prepared baking sheet in a single layer, ensuring pieces do not touch.
05 - Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - In a small bowl, combine hot sauce, melted vegan butter, and maple syrup or agave.
07 - Remove cauliflower from oven and gently toss in buffalo sauce until evenly coated.
08 - Return coated cauliflower to baking sheet and bake an additional 10 minutes until crisp and slightly caramelized.
09 - Serve warm, garnished with fresh herbs and vegan ranch or blue cheese dip if desired.

# Expert Advice:

01 -
  • The batter crisps up in a way that feels almost impossible for a vegetable—you'll forget it's not fried.
  • It's the kind of appetizer you can make while people are arriving, since prep is genuinely quick.
  • Buffalo sauce does the heavy lifting flavor-wise, so even if you're not confident in the kitchen, this comes together beautifully.
02 -
  • Don't skip the flip halfway through the first bake—one side will brown faster than the other, and you need both sides golden for real crispiness.
  • The sauce is hot and thick when it comes out of the bowl, so toss gently and don't oversoak or the batter softens; a light, confident toss is better than stirring.
  • If your cauliflower comes out soft instead of crispy, your oven temperature might be off—even 10 degrees makes a difference with this recipe.
03 -
  • If you want maximum crispiness, broil for 2-3 minutes at the very end, but watch closely because broilers are temperamental and things go from golden to burnt in seconds.
  • The texture difference between baking and air frying is minimal, but air frying uses less oil and produces slightly less dense results—try both methods and pick your favorite.
  • Make the sauce while the cauliflower bakes so everything comes together at the same moment and you're not sitting around waiting; timing is how you keep food at its best.
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