Crispy Baked Buffalo Cauliflower Bites (Vegan)
Ingredients:
- 1 medium head cauliflower, cut into florets
- 90 g (3/4 cup) all-purpose flour
- 180 ml (3/4 cup) unsweetened plant milk
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 1.2 g (1/2 tsp) smoked paprika
- 3 g (1/2 tsp) salt
- 108 g (1 cup) panko breadcrumbs
- 160 ml (2/3 cup) buffalo hot sauce
- 2 tbsp vegan butter, melted
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the excess batter fully drip off each floret before coating it in panko — too much wet batter makes the breading clump instead of forming an even, crisp shell. Keep the florets in a single layer with space between them; crowding traps steam and keeps them from crisping.
Instructions:
- Preheat & Prep: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Make the Batter: In a bowl, whisk together the flour, plant milk, garlic powder, onion powder, paprika, and salt to form a smooth batter.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, letting excess drip off, then coat in panko breadcrumbs.
- Arrange: Arrange the florets in a single layer on the prepared baking sheet.
- Bake: Bake for 20 minutes, flipping halfway through, until golden and crisp.
- Make the Sauce: Meanwhile, whisk together the buffalo sauce and melted vegan butter.
- Toss: Toss the baked florets in the buffalo sauce mixture until fully coated.
- Bake Again & Serve: Return to the oven for 5 more minutes, then serve warm.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down.
Crispy Baked Buffalo Cauliflower Bites (Vegan)
Ingredients:
- 1 medium head cauliflower, cut into florets
- 90 g (3/4 cup) all-purpose flour
- 180 ml (3/4 cup) unsweetened plant milk
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 1.2 g (1/2 tsp) smoked paprika
- 3 g (1/2 tsp) salt
- 108 g (1 cup) panko breadcrumbs
- 160 ml (2/3 cup) buffalo hot sauce
- 2 tbsp vegan butter, melted
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down.
Prep:
Let the excess batter fully drip off each floret before coating it in panko — too much wet batter makes the breading clump instead of forming an even, crisp shell. Keep the florets in a single layer with space between them; crowding traps steam and keeps them from crisping.
Instructions:
- Preheat & Prep: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Make the Batter: In a bowl, whisk together the flour, plant milk, garlic powder, onion powder, paprika, and salt to form a smooth batter.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, letting excess drip off, then coat in panko breadcrumbs.
- Arrange: Arrange the florets in a single layer on the prepared baking sheet.
- Bake: Bake for 20 minutes, flipping halfway through, until golden and crisp.
- Make the Sauce: Meanwhile, whisk together the buffalo sauce and melted vegan butter.
- Toss: Toss the baked florets in the buffalo sauce mixture until fully coated.
- Bake Again & Serve: Return to the oven for 5 more minutes, then serve warm.
