These Baked Cauliflower Bites are vegan, ready in 45 minutes, and perfect to serve as a game day appetizer. The perfect finger food to sure to please a crowd!
Does Buffalo Cauliflower Taste Like a Chicken's Wing?
We probably all seen that meme going around about how a vegan will look you in the face and convince you that cauliflower taste like chicken.
I'm not that vegan lol
These Baked Buffalo Cauliflower Bites tastes like CAULIFLOWER. But that's not a bad thing! Because it makes makes eating vegetables fun and more tasty!
How to Serve Baked Buffalo Baked Cauliflower Bites?
- serve with vegan ranch dressing and fresh veggies as an appetizer
- serve as a main course with some Dairy Free Mac and Cheese and Almond Green Beans.
- serve these buffalo bites over a crispy green salad!
Substitution, Cook, & Storage Tips
- I used spelt flour but this also works with chickpea flour for a gluten free option (I tried them both ways). Regular white flour will work as well
- To save time, I used pre cut cauliflower but a small head of cauliflower will work also. You will naturally have to cut it into pieces yourself.
- Any buffalo sauce or hot sauce will do. I like this brand of hot sauce because it has just the right amount of flavor and spice.
- This recipe is best served fresh but can last for up to 2 days. I recommend reheating it in the oven or even an air fryer. It DOES NOT freeze well.
How Does This Recipe Help With Vegan Weight Gain
Since the cauliflower is breaded with Spelt (or chickpea) flour, it gives this recipe some nice "curvy carbohydrates" and protein.
Both Spelt and Chickpea flour has approximately 23 grams of carbohydrates and 5 grams of protein per ¼ cup.
How Does This Recipe Help With Vegan Weight Loss
- make these bites without breading them like this Roasted Cauliflower Recipe
- serve over a salad raw green leafy salad
More Vegan Appetizer Recipes
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Vegan Buffalo Cauliflower Bites
Ingredients
- 1 cup spelt or chickpea flour note1
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ¾ cup water (more or less)
- 12 ounces pre cut packaged cauliflower note 2
- 4 tablespoons vegan butter, melted
- 8 tablespoons hot or buffalo sauce
Instructions
- Preheat oven to 350° F (175°C). Grab a pan and line with parchment paper (this makes for a quicker clean up and helps prevents sticking of the cauliflower). Set aside
- Mix flour, garlic powder, onion powder, and sea salt together in a bowl large bowl. Mix together until batter is smooth. Pour water in slowly to get the right amount of thickness to the batter. You want it slightly runny but not to runny that it does not coat the cauliflower.
- Add your cauliflower to batter fully coating each floret. Do this for all your cauliflower pieces and spread onto the baking sheet. Bake in oven for 20 minutes until lightly browned.
- Once cauliflower is baked, remove from oven but KEEP OVEN ON. Grab a small pot and melt butter your vegan butter over medium high heat for a few seconds. Remove from heat and pour your hot sauce into the pan. Mix with butter until fully combined.
- Pour hot sauce butter mixture over cauliflower fully coating it or brush each piece with hot sauce mixture. Make sure you fully use all the sauce.
- Put back in oven for about 10 more minutes until it starts to browned and sizzle (and smell good too!) . Remove baking sheet from oven and allow the cauliflower to cool for 5 to 10 minutes. Serve immediately with your favorite vegan ranch dressing!
Notes
- FLOUR. Chickpea flour has a more thicker coating. If you have no gluten allergies substitute with spelt flour instead (or any flour of your choice). Any flour will do. Spelt flour gives it a more crisper coating. I have tried this recipe with both flours and like them both.
- CAULIFLOWER. To save time, I used pre cut cauliflower but a small head of cauliflower will work also. You will naturally have to cut it into pieces yourself.
- SUBSTITUTIONS AND ADDITIONS. You can get creative with this by adding breadcrumbs or no breading at all. I seen some even add cornflakes as a breading. Instead of buffalo sauce, try this with barbecue sauce.
Nutrition
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Natalie Pieper
I have tried countless recipes and let me you tell you this is BY FAR THE BEST I’ve ever tried!!! Omg soo simple and yummy!!
Gina Marie
Awesome!!! So glad you enjoyed it!
christina
I know this recipe said it doesn't keep long, but if id like to make ahead of time would you recommend just waiting to put the sauce on last?
Gina Marie
You can try it and see if that works. I have not tested that out personally but it might work give a try!
Nicole Obra
What kind of hot sauce? What brand?
Gina Marie
Any brand of hot sauce will do. I use whatever I have on hand at the moment. A generic brand or your favorite name brand will do.
kelly
These look like a total crowd pleaser - vegan or not!
sue | theviewfromgreatisland
This is ingenious. It reminds me of one of my favorite snacks, pakorah, but kicked up a notch!
lisa
I'm going to try this over the weekend... my daughter is coming home from college and she loves wings -- but has been trying to eat healthier. Thanks!
Tara
Yum! Definitely perfect for game day! I love how you coated the cauliflower in chickpea flour. Such a great idea!
Kristen Chidsey
I adore cauliflower in buffalo sauce myself--but have never coated it first with flour. I have to try this as I have both cauliflower and chickpea flour at home right now.
Gina Marie
Let me know how it works for you!
Albert Bevia
I could devour this entire dish in one sitting! this is incredible, I love these kind of recipes, so creative yet loaded with so much flavor and it´s healthy! brilliant
Gina Marie
Thank you!