Sriracha Buffalo Cauliflower Bites (Print View)

Crispy, spicy cauliflower nuggets coated in a tangy Sriracha Buffalo sauce with a caramelized finish.

# 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 (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., Franks 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 Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk together flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until smooth.
03 - Toss cauliflower florets in the batter to coat evenly.
04 - Arrange coated cauliflower on the baking sheet in a single layer and bake for 20 minutes, turning halfway, 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 warm and combined.
06 - Remove cauliflower from oven, transfer to a large bowl, and toss with the Sriracha-Buffalo sauce until 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 herbs and accompanied by vegan ranch, celery, and carrot sticks if desired.

# Expert Insights:

01 -
  • They're crispy outside, tender inside, and completely vegan without tasting like a compromise.
  • The Sriracha-Buffalo sauce strikes that perfect balance between heat and tang that keeps you reaching for another bite.
  • You can make a full batch in under an hour, perfect for unexpected guests or satisfying a sudden craving.
  • They're honestly more fun to eat than traditional wings, and somehow feel fancier even though they're dead simple.
02 -
  • Flipping halfway through the first bake matters more than you'd think—it's the difference between soggy and properly crispy.
  • Don't skip the second bake after saucing; that's when the magic happens and the sauce actually sticks to the cauliflower instead of sliding off.
  • The sauce will seem a little thin when it's warm, but it tightens up slightly as it cools and sets on the cauliflower.
03 -
  • Don't crowd the baking sheet on the first bake—give each floret space to breathe or they'll steam instead of crisp up.
  • The saucepan should be on low heat so the maple syrup and Sriracha blend smoothly without any scorching or separation.
  • Taste the sauce straight from the pan before you coat the cauliflower, because adjusting Sriracha or hot sauce later is harder once everything is baked together.
Go Back