Description

Tender cauliflower florets baked in a seasoned batter until crisp, then tossed in tangy buffalo sauce. These spicy vegan bites are perfect as a snack, appetizer, or guilt-free game day treat.

Ingredients

Units Scale

1 medium head of cauliflower, cut into bite-sized florets
1/2 cup all-purpose flour
1/2 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup hot sauce (like Frank’s RedHot)
2 tablespoons melted vegan butter or regular butter
1 teaspoon maple syrup (optional, for balance)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
In a large bowl, whisk together flour, water, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Add cauliflower florets to the batter and toss to coat evenly.
Place battered cauliflower on the baking sheet in a single layer. Bake for 20 minutes, flipping halfway through.
Meanwhile, whisk together buffalo sauce, melted butter, and maple syrup.
After the initial bake, remove cauliflower and toss gently in the buffalo sauce.
Return to the oven and bake for another 15–20 minutes until edges are crisp and browned.
Serve hot with a side of ranch or blue cheese dip.

Notes

Use gluten-free flour to make this recipe gluten-free.
Adjust the hot sauce or maple syrup to balance the heat and sweetness to your liking.
Great served with celery sticks or carrot sticks.
Make sure not to overcrowd the baking sheet for best crispiness.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 2g
Sodium: 500mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg