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Jessica T. Brown

Buffalo Cauliflower Bites

Crispy, spicy, and packed with flavor, this Vegan Buffalo Cauliflower transforms simple cauliflower florets into a crowd-pleasing, plant-based appetizer. The seasoned batter and tangy buffalo sauce create a satisfying crunch and rich taste that pairs perfectly with vegan ranch for dipping.
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Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
Servings: 7 as appetizer
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower & Coating
  • 20 to 22 oz about 600g cauliflower florets, cut into bite-sized pieces
  • Nonstick cooking spray
Batter
  • 1 cup 155g white rice flour, measured by spooning and leveling
  • ½ cup 64g cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional, for heat
  • ½ teaspoon ground black pepper
  • 1 ¼ teaspoons kosher salt
  • 2 tablespoons Frank’s RedHot sauce
  • ¾ cup 180 ml plain oat milk or almond milk (avoid soy or pea milk)
Buffalo Sauce
  • ¼ cup 56g vegan butter
  • ¼ cup 65g Frank’s RedHot sauce
  • 2 tablespoons organic cane sugar
To Serve
  • Vegan ranch dressing

Equipment

  • 2 Sheet pans lined with parchment paper
  • 1 Large Mixing Bowl
  • 1 Silicone Spatula
  • 1 Pastry brush
  • 1 Small microwave-safe bowl

Method
 

  1. 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.