Buffalo Cauliflower Bites Recipe

Preheat & prep

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease with oil. Cut cauliflower into bite-sized florets, trying to keep them uniform in size (about 1–1.5 inches). Pat dry with a towel to remove excess moisture.

Make batter

In a large bowl whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the plant milk and cold sparkling water and whisk until a smooth, slightly thick batter forms. The batter should coat the florets but not be too heavy; adjust with an extra tablespoon of flour or a splash more water if needed.

Coat cauliflower

Working in batches, dip each cauliflower floret into the batter, shaking off excess, and place on the prepared baking sheets with some space between pieces. If you prefer a crispier exterior, coat a second time briefly. Lightly brush or spray the battered florets with the vegetable oil to help browning.

Bake

Bake for 20–25 minutes, turning once halfway through, until the batter is set and starting to brown at the edges. If you want extra crispness, switch the oven to broil for 2–3 minutes at the end—watch closely to prevent burning.

While the cauliflower bakes, make the sauce: In a small saucepan over low heat melt the vegan butter. Whisk in the hot sauce, maple syrup (if using), apple cider vinegar, garlic powder, and salt. Warm gently until fully combined and smooth, then remove from heat. Taste and adjust balance—add more hot sauce to increase heat or a touch more sweetener to mellow it. Keep warm until ready to toss.

When the cauliflower is done baking, transfer the florets to a large bowl. Pour the buffalo sauce over the hot florets and toss gently but thoroughly to coat each piece. Return the sauced cauliflower to the baking sheet and bake an additional 5–7 minutes at 425°F (220°C) to set the sauce onto the coating. Remove and let rest for 2 minutes before serving.

Combine the vegan mayonnaise and yogurt in a small bowl. Stir in the minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and taste—add a teaspoon of water if the dip seems too thick. Refrigerate the dip for at least 10 minutes if time allows to let flavors meld; otherwise serve immediately chilled or at room temperature.

Plate the buffalo cauliflower bites on a serving dish. Spoon the garlic dill dip into a small bowl or drizzle lightly over the cauliflower if you prefer. Sprinkle the sliced scallions and extra dill over the bites. Serve with lemon wedges on the side for optional brightening. Best enjoyed hot and fresh.