Sriracha Buffalo Cauliflower Bites (Printable)

Crispy cauliflower florets with a tangy, spicy Sriracha Buffalo sauce for a flavorful snack or appetizer.

# 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 (e.g., almond, soy, 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., Frank’s 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

# Directions:

01 - Heat the oven to 425°F and 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, tossing gently to coat each piece evenly.
04 - Arrange the coated cauliflower on the prepared baking sheet in a single layer and 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 warmed through.
06 - Remove cauliflower from oven, transfer to a large bowl, and pour the sauce over. Toss until florets are evenly coated.
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 optionally accompanied by vegan ranch, celery, and carrot sticks.

# Expert Tips:

01 -
  • They're golden and crunchy on the outside while staying tender inside, with none of the guilt you'd feel eating fried wings.
  • That Sriracha-Buffalo combo hits you with heat and tang that builds as you eat more, making you reach for another bite every time.
  • You can make them in forty-five minutes flat, which means you can go from craving to feeding people without drama.
02 -
  • Don't skip flipping them halfway through the first bake—I learned this the hard way when one side stayed pale and slightly floppy while the other turned dark.
  • The second bake is where the magic happens for crispiness, so don't skip it even if you're in a rush, or you'll end up with soft bites instead of the crunchy texture that makes this dish shine.
  • Temperature matters more than time—if your oven runs hot or cold, adjust accordingly because the goal is golden and crispy, not burnt or pale.
03 -
  • Pat your cauliflower florets dry before battering them—any excess moisture is the enemy of crispiness and will steam instead of fry.
  • Make extra sauce because people will ask for more to dip, and having it already mixed means you can just pour and go.
  • If you're using an air fryer, cook the battered florets at 400°F for fifteen to twenty minutes, shaking the basket halfway through, then toss with sauce and air fry another five minutes for a faster version.
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