Sriracha Buffalo Cauliflower Bites (Printable)

Crispy cauliflower nuggets tossed in tangy Sriracha-Buffalo sauce, ideal for flavorful bites.

# Ingredient List:

→ 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 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Sriracha-Buffalo Sauce

09 - 1/3 cup hot sauce (e.g., Frank's RedHot)
10 - 2 tbsp Sriracha
11 - 2 tbsp vegan butter, melted
12 - 1 tbsp maple syrup or agave nectar
13 - 1 tsp apple cider vinegar

→ For Serving (Optional)

14 - 2 tbsp chopped fresh parsley or chives
15 - Vegan ranch or blue cheese dip
16 - Celery and carrot sticks

# How-To Steps:

01 - Preheat oven to 425°F. 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 and toss to coat evenly.
04 - Arrange battered cauliflower on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, 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 warmed through.
06 - Remove cauliflower from oven and transfer to a large bowl. Pour the Sriracha-Buffalo sauce over and toss to coat evenly.
07 - Return sauced cauliflower to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
08 - Serve hot, garnished with chopped herbs and accompanied by vegan ranch, celery, and carrot sticks as desired.

# Expert Advice:

01 -
  • They taste like indulgent fried food but are actually baked, so you can eat more without the guilt spiraling.
  • The Sriracha-Buffalo combo hits that sweet, spicy, tangy trifecta that keeps you reaching for just one more bite.
  • Prep is genuinely simple—no special equipment or weird ingredients hiding in specialty stores.
02 -
  • Don't skip flipping the florets halfway through the first bake—flat sides on the sheet won't brown, and you'll lose your crispness.
  • The sauce needs that full 10 minutes on the second bake to caramelize and cling; rushing it leaves you with loose sauce that slides off.
  • Temperature matters more than time—if your oven runs cool, add a few minutes; if it runs hot, watch them so the sauce doesn't char black.
03 -
  • If you have an air fryer, skip the first bake and cook battered florets at 400°F for 12 minutes, shaking the basket halfway through, then sauce and air-fry 5 more minutes—faster and equally crispy.
  • The best dip is vegan ranch mixed with a little sriracha mayo—it turns a snack into a whole situation.
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