Go Back
You need these main ingredients to make vegan buffalo cauliflower bites: - 1 large head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour (or gluten-free flour for a GF option) - 1 cup almond milk (or any plant-based milk of your choice) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup hot sauce (such as Frank’s RedHot or a vegan-friendly alternative) - 2 tablespoons melted coconut oil (or vegan butter for richer flavor) You can add some fun toppings or variations to your buffalo cauliflower bites: - Fresh parsley, chopped, for garnish - Vegan ranch dressing for dipping - Crunchy celery sticks to serve with If you need to make swaps, here are some easy substitutions: - Use gluten-free flour if you're avoiding gluten. - Swap almond milk for soy milk or oat milk if preferred. - You can replace coconut oil with avocado oil for a different flavor. - For a spicier kick, add cayenne pepper to the batter or sauce. These options let you customize your bites while keeping them delicious and vegan! {{ingredient_image_2}} First, set your oven to 450°F (232°C). This high heat helps make the bites crispy. Line a baking sheet with parchment paper. This step keeps your bites from sticking. In a large bowl, add 1 cup of all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Sprinkle in some salt and pepper. Stir these dry ingredients until they blend well. Now, slowly pour in 1 cup of almond milk while whisking. Keep whisking until the mix looks smooth and lump-free. You want a batter that feels like pancake batter. If it’s too thick, add more almond milk. If it’s too thin, add a little more flour. Take your large head of cauliflower and cut it into bite-sized florets. Dip each floret into the batter, making sure it gets fully coated. Place the coated florets on the lined baking sheet. Bake them for 20-25 minutes. Be sure to flip them halfway through for even cooking. Look for a golden brown color and a crispy outside. While the cauliflower bakes, mix 1 cup of hot sauce with 2 tablespoons of melted coconut oil in a bowl. Stir until you see a smooth sauce. Once the cauliflower is baked and crispy, take it out and dip each piece into this buffalo sauce. Ensure they are well-coated. Put the coated cauliflower back on the baking sheet and return it to the oven for another 10 minutes. This final bake helps the sauce stick and boosts the flavor. After this, let them cool for about 5 minutes before serving. Enjoy your tasty vegan buffalo cauliflower bites! To get that crispy feel, use a few key steps. First, coat each cauliflower floret well in the batter. Make sure it’s thick enough to cling but not too thick. Use all-purpose flour or gluten-free flour, depending on your needs. Next, bake at a high temperature, 450°F (232°C). This high heat helps form a golden crust. Flip the florets halfway through baking for even crispiness. For extra crunch, bake them again after coating with sauce. Serve the buffalo cauliflower bites in a colorful bowl to catch the eye. Garnish with fresh parsley for a pop of color. Pair them with crunchy celery sticks for a refreshing bite. A side of vegan ranch dressing works great for dipping. You can also serve them as a snack during game day or at a party. They are perfect for gatherings and will impress all your guests. Avoid undercooking the cauliflower. If they are soft, they won't get crispy. Make sure to flip them at the right time. If you skip this step, one side may burn while the other stays soft. Also, do not rush the sauce coating. Let the bites cool slightly first. This allows the sauce to stick better and enhances the flavor. Finally, don’t forget to set your oven to the right temperature. A lower heat won’t give you that crispy finish you want. Pro Tips Choose the Right Cauliflower: Select a cauliflower head that is firm and free from blemishes for the best texture and flavor. Adjust the Spice Level: Feel free to mix in some cayenne pepper or chili powder to the batter if you prefer an extra kick! Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze. Experiment with Sauces: Try different sauces like teriyaki or barbecue for a unique twist on flavor, and switch up the toppings accordingly. {{image_4}} You can easily make these vegan buffalo cauliflower bites gluten-free. Simply swap the all-purpose flour with a gluten-free flour blend. Many brands offer great options, which work well for this recipe. Make sure to check that your hot sauce is also gluten-free. This way, you can enjoy crispy bites without any gluten! You can change the flavor of your cauliflower bites to fit your taste. If you love spice, add more hot sauce or a pinch of cayenne pepper to the batter. For a smoky flavor, try adding a bit more smoked paprika. You can also explore other seasonings, like chili powder or cumin, for a unique twist. While buffalo sauce is a classic choice, you can switch things up with different dips. A creamy vegan ranch or a tangy barbecue sauce pairs well with these bites. You can also try a zesty avocado dip or a sweet chili sauce for a fun change. Experiment with these sauces to find your favorite combination! To store your leftover vegan buffalo cauliflower bites, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure to separate layers with parchment paper to prevent sticking. This helps keep them crispy for the next meal. When you want to enjoy your leftovers, preheat your oven to 375°F (190°C). Spread the cauliflower bites on a baking sheet in a single layer. Bake for about 10-15 minutes, or until they are hot and crispy again. Avoid using the microwave, as it can make them soggy. If you want to freeze these bites, it’s best to freeze them uncoated. After baking, let them cool completely. Place them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a freezer bag. They can last up to 3 months in the freezer. When you're ready to cook them, bake them straight from the freezer, adding a few extra minutes to the baking time. Yes, you can prepare the batter and florets ahead of time. Store the batter in the fridge for up to 24 hours. Keep the cauliflower florets in an airtight container. When you are ready, dip the florets in the batter, bake, and coat them in buffalo sauce. These bites are low in calories and high in flavor. A serving typically has about 150 calories, 5 grams of protein, and 7 grams of carbs. They are also packed with vitamins and fiber. For exact values, check the specific brands of ingredients you use. The heat level depends on the hot sauce you choose. Frank’s RedHot provides a medium heat, while other sauces may vary. You can adjust the spice by using less hot sauce or adding sweeteners like maple syrup to balance the heat. Absolutely! You can use broccoli, Brussels sprouts, or even zucchini. Just cut them into similar-sized pieces to ensure even cooking. Each vegetable will give a unique flavor and texture to your bites. You’ve learned all the key steps and tips to make delicious vegan buffalo cauliflower bites. From choosing the best ingredients to perfecting the baking process, this dish is both fun and easy. Remember to explore variations for different flavors and textures. Don’t forget storage tips to keep your bites fresh for later. Enjoy experimenting with new recipes and sharing them with friends. These bites are not just a treat; they're also healthy and versatile. Start your cooking adventure today!

Vegan Buffalo Cauliflower Bites

Crispy cauliflower florets coated in spicy buffalo sauce, perfect as a party snack or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Vegan
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 large head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour (or gluten-free flour for a GF option)
  • 1 cup almond milk (or any plant-based milk of your choice)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup hot sauce (such as Frank’s RedHot or a vegan-friendly alternative)
  • 2 tablespoons melted coconut oil (or vegan butter for richer flavor)
  • optional fresh parsley, chopped, for garnish

Instructions
 

  • Begin by preheating your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, and a sprinkle of salt and pepper. Mix well to combine all the dry ingredients evenly.
  • Gradually pour in the almond milk while whisking the mixture, aiming for a smooth and lump-free batter that resembles pancake batter in consistency. Adjust with more flour or milk if necessary to achieve the right thickness.
  • Carefully dip each cauliflower floret into the prepared batter, ensuring that each piece is thoroughly coated before placing it on the lined baking sheet to ensure a crispy texture.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cauliflower florets turn golden brown and achieve a crispy exterior. Remember to flip them halfway through the baking time for even cooking.
  • While your cauliflower is baking, prepare the buffalo sauce by combining the hot sauce and melted coconut oil in a separate mixing bowl. Stir until well combined.
  • Once the cauliflower bites are nicely golden and crispy, take them out of the oven. Dip each floret into the buffalo sauce mixture, ensuring they are well-coated for maximum flavor.
  • Return the coated cauliflower bites to the baking sheet and pop them back in the oven for an additional 10 minutes. This helps to set the sauce and enhances the flavor.
  • After the final baking, remove the bites from the oven and let them cool slightly (about 5 minutes) before serving to allow the flavors to meld.

Notes

Serve with vegan ranch dressing and celery sticks for dipping.
Keyword appetizer, buffalo, cauliflower, party snack, vegan