Pin It I discovered these buffalo cauliflower bites by accident on a lazy Sunday afternoon when a friend texted asking what I was making for game day. I had a head of cauliflower sitting in my crisper drawer, hot sauce in the pantry, and absolutely zero meat in the house. What started as improvisation became something I now make constantly, and honestly, nobody misses the wings.
The moment I knew these would become a regular thing was watching my meat-loving brother grab his fourth piece and pause mid-bite, confused that it wasn't chicken. That look of pleasant surprise makes it worth keeping these in my cooking rotation.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets: Look for a head with tight, compact florets and cut them roughly the same size so they bake evenly without any pieces drying out while others stay mushy.
- 3/4 cup all-purpose flour: This forms the foundation of your batter, giving it body and structure to cling to the cauliflower.
- 1/4 cup cornstarch: This is the secret to that crackling, crispy exterior that shatters between your teeth.
- 1 teaspoon garlic powder: Brings savory depth without needing fresh garlic in the batter itself.
- 1 teaspoon onion powder: Adds another layer of umami that makes people ask for the recipe.
- 1 teaspoon smoked paprika: Gives a subtle hint of smoke that rounds out the spice without overpowering.
- 1/2 teaspoon salt and 1/2 teaspoon black pepper: Season generously at this stage because the batter is your best chance to build flavor throughout.
- 3/4 cup unsweetened plant-based milk: Use whatever you have on hand—almond, soy, and oat all work beautifully and won't make the batter too thick or too thin.
- 1/2 cup hot sauce: Frank's RedHot is the classic, but any hot sauce you love will work here.
- 2 tablespoons vegan butter, melted: Mellows the heat and adds richness to the sauce so it coats every piece evenly.
- 1 tablespoon maple syrup or agave: A touch of sweetness balances the spice and helps the sauce caramelize on the edges.
- Fresh parsley or chives for garnish: The brightness cuts through the richness and makes them feel special.
Instructions
- Preheat and prep your workspace:
- Heat your oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone mat so cleanup is effortless. This temperature is hot enough to crisp the exterior while keeping the inside tender.
- Build your batter:
- Whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Pour in the plant-based milk slowly, whisking until you reach a consistency like pancake batter—smooth and pourable but thick enough to coat the florets.
- Coat the cauliflower:
- Toss the florets into the batter in batches, making sure each piece gets fully covered and no dry spots are hiding. This step takes patience, but it's worth it for even cooking.
- Arrange and first bake:
- Spread the battered florets on your baking sheet in a single layer with space between each piece so air can circulate and they crisp up rather than steam. Bake for 20 minutes, flipping halfway through with tongs until the coating turns golden and feels crispy to the touch.
- Make the sauce:
- While the cauliflower bakes, whisk hot sauce, melted vegan butter, and maple syrup in a small bowl until the sweetness and heat are balanced. Taste it and adjust heat or sweetness to your preference.
- Toss and finish:
- Remove the cauliflower from the oven, gently toss it in the buffalo sauce until every piece is coated, then spread it back on the baking sheet. Return to the oven for 10 more minutes until the sauce caramelizes slightly and edges turn darker.
- Serve immediately:
- Dust with fresh parsley or chives while they're still warm and pile them on a plate with vegan ranch or blue cheese dip on the side. They're best eaten right away while the outside is still crackling.
Pin It I'll never forget the quiet moment at a potluck when someone who claims to hate vegetables reached for a third helping without making eye contact. Those bites had won someone over who'd written off anything green and crunchy, and that feeling is exactly why I make them again and again.
The Science of Crispiness
The combination of cornstarch and all-purpose flour creates a double-crisp effect that's almost impossible to achieve with flour alone. Cornstarch fries up lighter and crunchier, while the flour gives structure and helps the batter adhere to the cauliflower. The high oven temperature and parchment paper are equally important—they prevent sticking and allow heat to circulate underneath, crisping the bottom as well as the top.
Sauce Variations to Try
Once you master the basic recipe, the fun begins. Swap the hot sauce for sriracha mixed with honey and lime juice for an Asian-inspired twist, or blend barbecue sauce with a splash of hot sauce for something smokier and less spicy. The maple syrup or agave in the base sauce is flexible too—you can use honey, date syrup, or even a touch of ketchup to balance heat and sweetness however you like.
Serving and Storage Tips
These are absolute best eaten fresh from the oven, but leftovers keep well in an airtight container in the fridge for up to three days. Reheat them in a 180°C (350°F) oven for about 10 minutes to restore crispness rather than microwaving, which turns them soggy. They also freeze beautifully—freeze the battered cauliflower before the first bake, then add an extra 10 minutes to the cooking time when baking straight from frozen.
- Serve alongside celery and carrot sticks with extra dip for a complete appetizer board.
- Double the sauce recipe if you like them extra saucy, or toss them halfway and serve the remaining sauce on the side.
- Make these a day ahead and reheat at game time to minimize last-minute kitchen stress.
Pin It These cauliflower bites prove that plant-based doesn't mean sacrificing the crispy, saucy, finger-food joy that makes eating fun. Once you nail the technique, they become your go-to for any gathering.
Recipe FAQ
- → How do I make the buffalo cauliflower extra crispy?
For extra crispiness, broil the bites for 2-3 minutes after baking or try air frying at 200°C (400°F) for 15-20 minutes, shaking halfway.
- → Can I substitute ingredients for dietary restrictions?
Yes, use gluten-free flour for gluten-free diets and choose nut-free, soy-free plant-based milk and butter alternatives to suit allergies.
- → What is the best way to coat the cauliflower evenly?
Toss the florets thoroughly in the batter until fully coated, ensuring each piece absorbs the seasoning and bakes with a crisp outer layer.
- → How spicy are these bites and can heat be adjusted?
The spiciness comes from the hot sauce used in the buffalo sauce, which can be adjusted up or down depending on your heat preference.
- → What dips pair well with buffalo cauliflower bites?
Creamy dips like vegan ranch or blue cheese-style dips complement the bites nicely, along with fresh herb garnishes.
- → Can I prepare these ahead of time?
Yes, you can prepare the battered cauliflower in advance and bake just before serving to maintain crispness and flavor.