Sriracha Cauliflower Bites

These spicy and crispy cauliflower bites are the perfect addition to any potluck or tailgate! They are a healthful twist on Buffalo wings and can be seasoned and dipped in just the same way. Try a plant-based/dairy-free ranch or blue cheese dressing (like Daiya!) or make your own with a cashew cream base. You’ll need a little something creamy as this recipe turns up the heat with Sriracha. If you’re not a fan, you can replace the Sriracha with Buffalo sauce to make Buffalo cauliflower bites or you can rely upon your hot sauce of choice. These gluten-free and plant-based bites are packed with tons of fiber and nutrients and are void of saturated fats and cholesterol. To me, that’s a recipe we can all feel good about indulging in!

By / Photography By Brittyn Howard | December 29, 2017

Ingredients

  • ½ cup gluten-free baking flour
  • ¼-½ cup water
  • ½ teaspoon garlic powder, or to taste
  • 1 head cauliflower
  • 1 tablespoon vegan butter
  • ¼ cup Sriracha
  • 1 teaspoon lemon juice
  • salt and ground black pepper to taste

Preparation

Preheat oven to 450 degrees F and line cooking sheet with silicone baking mat or parchment paper. Cut or tear washed and dried cauliflower into bite sized pieces and set aside.

In a medium sized bowl, mix flour, garlic powder, and salt & pepper with a whisk. Add water until batter is smooth but not too runny. Coat cauliflower in batter and place on baking sheet.

Bake in oven for 20-25 minutes, or until cauliflower is lightly browned. Melt butter in a small saucepan over medium heat. Add Sriracha and lemon juice and mix until smooth. Dunk or brush Sriracha mixture over each cauliflower bite.

Bake coated cauliflower for another 10-15 minutes until browned and slightly crispy. Remove sheet from oven and allow to cool for 10-15 minutes.

Bites will keep in the refrigerator for 3-5 days though are best when enjoyed right away!

Ingredients

  • ½ cup gluten-free baking flour
  • ¼-½ cup water
  • ½ teaspoon garlic powder, or to taste
  • 1 head cauliflower
  • 1 tablespoon vegan butter
  • ¼ cup Sriracha
  • 1 teaspoon lemon juice
  • salt and ground black pepper to taste
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