Sriracha Buffalo Cauliflower Bites (Printable)

Crispy cauliflower florets coated in a spicy, tangy Sriracha-Buffalo sauce, perfect for any gathering.

# What you 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 (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., Frank's RedHot)
10 - 2 tablespoons Sriracha
11 - 2 tablespoons melted vegan butter
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

# How to make it:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing 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 and toss until evenly coated.
04 - Arrange the coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until lightly golden.
05 - While baking, combine hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar in a small saucepan over low heat. Whisk continuously until warm and smooth.
06 - Remove cauliflower from oven and transfer to a large bowl. Pour the warm sauce over the cauliflower and toss to coat thoroughly.
07 - Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes, until crispy and caramelized.
08 - Serve the cauliflower bites hot, garnished with fresh herbs and accompanied by vegan ranch, celery, and carrot sticks if desired.

# Expert Advice:

01 -
  • The double bake creates edges so crispy they shatter when you bite in, while the inside stays tender.
  • Sriracha and buffalo sauce together hit that perfect balance where heat meets tang without overpowering.
  • No one ever guesses these are made from cauliflower until the plate is already empty.
02 -
  • Do not crowd the baking sheet or the florets will steam instead of crisp, leaving you with soggy bites.
  • Toss the cauliflower in the sauce while it is still hot from the first bake so the sauce clings better and doesn't slide off.
  • If you skip the second bake, the coating stays wet and never develops that caramelized, sticky finish.
03 -
  • Use a wire rack on top of your baking sheet for even crispier results, letting hot air circulate all around each floret.
  • Make the sauce the day before and store it in the fridge, then warm it gently before tossing so the flavors have time to deepen.
  • If you want restaurant level crunch, dust the sauced cauliflower lightly with cornstarch before the second bake.
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