Vegan Buffalo Cauliflower Bites
Total time50 min
Prep time15 min
Cook time35 min
5.0(19)
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 2 lbs), cut into 1 ½-inch florets
For the batter
- ¾ cup all-purpose flour
- ¾ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp white wine vinegar
- ¼ tsp worcestershire sauce
For serving
- celery sticks, for serving (optional)
- blue cheese dressing or blue ranch dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Preheat the oven to 450°F (230°C). Set a wire rack on a large baking sheet and coat the rack lightly with cooking spray or brush with oil.
- 2
In a large bowl, whisk together the flour, milk, garlic powder, onion powder, smoked paprika, salt, black pepper, and olive oil until smooth and thick enough to coat the back of a spoon.
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