This Vegan Buffalo Cauliflower recipe is a standout for its bold flavors, crispy texture, and wholesome ingredients.
Cauliflower, a low-carb, fiber-rich vegetable, serves as a satisfying base that’s packed with antioxidants and vitamins.
The recipe’s use of plant-based batter made from rice flour and cornstarch ensures a light yet crunchy coating without relying on gluten or heavy oils.
The buffalo sauce, made with vegan butter and Frank’s Red Hot sauce, adds a tangy kick while keeping saturated fats low compared to traditional butter-based sauces.
This dish is not only vegan and gluten-free but also nutrient-dense and approachable for everyday cooking.
It’s quick to prepare, perfect for meal prep, and ideal as a crowd-pleasing appetizer or snack that fits well into healthy, plant-based diets.
Its combination of fiber, moderate protein, and healthy fats makes it a balanced choice that satisfies cravings while supporting wellness goals.
Must-Have Tools for Perfect Results
Oven Thermometer (Optional)
Guarantees your oven is at the perfect 425ºF for consistent baking results, helping avoid undercooked or burnt outcomes. Useful for precise temperature control in all baked goods.
Sheet Pans with Parchment Paper
Essential for even baking and preventing sticking, these pans ensure your cauliflower crisps perfectly without burning. A kitchen staple for roasting veggies and baking.
Silicone Spatula
Ideal for gently tossing the cauliflower in batter and sauce without breaking the florets. Its flexibility makes it invaluable for mixing, folding, and scraping in any recipe.
Pastry Brush
Perfect for evenly coating florets with extra batter or oil, ensuring crispy edges. A versatile tool for glazing, buttering, and basting dishes.
Small Microwave-Safe Bowl
Used to melt vegan butter quickly and safely. Multipurpose for melting, mixing, or reheating ingredients efficiently.
Buffalo Cauliflower Bites
Ingredients
Equipment
Method
- Prepare Your Oven and Pans: Set two oven racks in the lower and upper thirds of your oven and preheat it to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.Mix the Batter: In a large bowl, combine the rice flour, cornstarch, onion powder, garlic powder, smoked paprika, cayenne (if using), black pepper, and salt. Add the hot sauce and plant-based milk, whisking until smooth and thick. If it feels too dense, add a tablespoon of water to loosen it slightly.Coat the Cauliflower: Add a handful of cauliflower florets at a time into the batter. Using a silicone spatula, gently toss to fully coat each piece, ensuring all nooks are covered. Continue this process until every floret is well coated.Arrange for Baking: Transfer the battered cauliflower onto the prepared baking sheets, spacing them out so no pieces touch. Use a pastry brush or fingers to brush any leftover batter from the bowl onto uncovered spots on the florets.Initial Bake: Place the pans in the oven and bake for 20 minutes. This step firms up the batter and starts crisping the cauliflower.Prepare the Buffalo Sauce: While baking, melt the vegan butter in a microwave-safe bowl. Stir in the hot sauce and sugar until fully combined and the sugar dissolves. Transfer the sauce to a bowl placed over ice to cool it to room temperature, preventing sogginess later.Sauce and Crisp: After the first bake, remove the pans and nudge the florets closer together. Lightly spray them with cooking spray for added crispiness. Pour half the cooled buffalo sauce over each pan and gently toss the florets with a spatula to coat evenly. For more thorough coverage, you can toss the cauliflower in a large bowl with the sauce before spreading them back on the sheets.Final Bake: Return the pans to the oven and bake for 15 minutes. Then, carefully flip each floret and bake for another 10 to 15 minutes, until they develop a deep golden-brown color with some charred spots and crispy edges, while remaining tender inside.Serve: Let the cauliflower cool slightly before serving with vegan ranch dressing for dipping.
Notes
- This recipe uses cauliflower from one medium to large head, about 2 pounds (900g) total. Adjust amounts accordingly.
- Use white rice flour (not sweet or brown rice flour) for the best texture and coating.
- Avoid soy or pea milk in the batter as their proteins can make the batter too thick and heavy.
- Cooling the buffalo sauce before tossing is crucial to avoid steaming the cauliflower and losing crispness.
- Parchment-lined pans and cooking spray are key to preventing sticking and ensuring a crunchy finish.
Chef’s Insider Tips for Success
Achieving perfectly crispy and flavorful buffalo cauliflower requires a few kitchen secrets.
First, spacing the florets evenly on parchment-lined pans is key—crowding causes steaming instead of roasting, which means soggy bites instead of crunch.
Using a combination of rice flour and cornstarch in the batter creates a light, crispy shell that holds up well to the buffalo sauce.
Be sure to cool the buffalo sauce before tossing the cauliflower to maintain that crisp texture—hot sauce will create steam and soften the crust.
Don’t rush the double-baking process; the initial bake firms the batter, and the final bake caramelizes the sauce for ideal char and crunch.
For an extra layer of flavor, consider adding a touch of smoked paprika or nutritional yeast to the batter.
Finally, a light spray of oil before the last bake ensures a beautiful golden finish.
Flavorful Serving Suggestions and Pairings
This vegan buffalo cauliflower shines as an appetizer or snack alongside creamy vegan ranch or blue cheese-style dressings.
Serve it with crunchy celery and carrot sticks to balance the spicy heat with crisp freshness.
For a heartier meal, pile the buffalo cauliflower onto a toasted vegan bun with lettuce, tomato, and vegan mayo for a flavorful sandwich.
It also makes a great protein-rich topping for salads or grain bowls—try it over kale, quinoa, and avocado for a satisfying lunch or dinner.
Pair with cooling drinks like iced herbal teas or a crisp lager to complement the heat.
For parties, a platter with multiple dipping sauces adds variety and appeals to different tastes.
Best Storage Practices to Retain Crispness
To keep your buffalo cauliflower fresh and crispy, store any leftovers in an airtight container lined with paper towels to absorb moisture.
Refrigerate for up to 3 days, but be aware the cauliflower may soften over time.
When reheating, avoid the microwave, which can make it soggy. Instead, re-crisp the florets in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crunchy.
If you want to freeze leftovers, flash-freeze the baked cauliflower on a sheet pan, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven to help maintain texture.
Avoid freezing the buffalo sauce separately; it’s best made fresh.
Common Questions About This Recipe
1. Can I bake this recipe without cornstarch?
Cornstarch helps create a crisp crust in the batter, so omitting it may result in a softer texture. You can try substituting with arrowroot powder or tapioca starch for similar results.
2. Is Frank’s RedHot sauce vegan?
Yes, Frank’s RedHot Original Cayenne Pepper Sauce is vegan-friendly, making it a great choice for this recipe’s buffalo sauce.
3. Can I make this recipe gluten-free?
Absolutely! The recipe already uses gluten-free ingredients like rice flour and cornstarch, so it’s safe for gluten-free diets as long as you confirm all products used are certified gluten-free.
4. What can I substitute for vegan butter?
You can use margarine or coconut oil, but keep in mind coconut oil may add a slight coconut flavor and change the texture of the sauce.
5. How spicy is this buffalo cauliflower?
The heat level can be adjusted by controlling the amount of cayenne in the batter and the hot sauce in the buffalo sauce. Omitting cayenne reduces the spice, making it milder but still flavorful.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.