Crispy Baked Buffalo Cauliflower Bites (Vegan)

Quick facts

Ingredients

• 1 large head cauliflower, cut in bite-size florets
• 3/4 cup all-purpose flour
• 3/4 cup unsweetened plant milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup buffalo hot sauce (such as Frank’s)
• 2 tbsp melted vegan butter
• 1 tbsp maple syrup
• Quick vegan ranch: 1/2 cup vegan mayo, 2 tbsp plant milk, 1 tsp lemon juice, 1/2 tsp garlic powder, 1 tbsp chopped dill and chives
• Celery and carrot sticks, to serve

Step-by-step method

1. Heat the oven to 450°F/230°C and line a large baking sheet with parchment.

2. Whisk the flour, plant milk, garlic powder, paprika and salt into a smooth batter. Toss the cauliflower in the batter until coated, letting the extra drip off.

3. Spread the florets on the sheet without touching and bake 20 minutes, flipping halfway, until golden and crisp.

4. Whisk the hot sauce, melted vegan butter and maple syrup in a large bowl. Add the baked cauliflower and toss gently to coat.

5. Return to the baking sheet and bake 10–15 minutes more, until the sauce looks set and slightly sticky.

6. Meanwhile, stir the ranch ingredients together. Serve the cauliflower hot with ranch, celery and carrots.

Tips for the best result

• Dry the cauliflower well after washing; water keeps the batter from sticking and crisping.
• Use two baking sheets if needed. Crowded florets steam instead of getting crunchy.
• For milder bites, use half hot sauce and half barbecue sauce.

Storage and reheating

They are best fresh. Refrigerate leftovers up to 3 days and reheat at 400°F for 8–10 minutes, or in an air fryer for 4–5 minutes, to bring back the crunch.

Approximate nutrition per serving

About 230 calories per serving (without ranch). Nutrition is an estimate and varies with brands and portion size.