Buffalo Cauliflower are the perfect vegan game day appetizer – even meat eaters will love them! They are tender on the inside, crispy on the outside, and super spicy. They’re so tasty, it’s almost too good to be true!

a hand dipping a buffalo cauliflower into ranch dip

Head’s up, spice lovers! Buffalo Cauliflower has the kick you’ve been searching for. Enjoy these tasty buffalo bites with a cooling ranch sauce and veggies to please all your friends or just yourself (no judgment here!). Not a huge spice fan? Make BBQ Cauliflower Wings instead.

You won’t be missing the meat in this dish. While this cauliflower based appetizer isn’t pretending to be chicken, they have such a familiar flavor and texture to the original, you won’t care! If you LOVE buffalo sauce, make sure to also whip up a batch of my Vegan Buffalo Chicken Dip; it’s incredible.

Add the buffalo bites to buddha bowls for a punch of spice, snack on them during the big game, or enjoy as a fun topping on mac and cheese.

close up of crispy baked cauliflower with buffalo sauce, celery and carrots

Ingredients you need

  • Cauliflower – 1 large head of cauliflower will do. Make sure to wash it thoroughly before using.
  • All purpose flour – I find all purpose flour yields the best flavor and texture here, but it also works with white whole wheat flour or a gluten free all purpose flour mix. You could also use almond flour.
  • Garlic and onion powder – To pump up the savory flavors.
  • Frank’s Red Hot Sauce – Or your favorite hot sauce, or even a mixture of two. If spicy food isn’t your thing, use barbecue sauce to make BBQ cauliflower wings instead.
  • Vegan butter – To minimize and balance the heat in the hot sauce.
  • Pure maple syrup or agave – Just a tablespoon, to balance the heat.

How to cut cauliflower, the easy way

This is how I cut cauliflower in no time at all!

  1. Wash the cauliflower well, and shake dry. Place on a large cutting board.
  2. Using a large, heavy knife, cut it in half from the bottom stem all the way through the top.
  3. From there, cut smaller cauliflower florets.
  4. That’s it! Now you have smaller pieces of cauliflower, without much struggle.

collage showing how to easily cut cauliflower

How to make Buffalo Cauliflower

Once you have cut cauliflower florets, make the batter and bake the cauliflower. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.

  1. Add the water, flour, garlic powder, onion powder, and salt to a large bowl, big enough to hold all the cauliflower as well as the batter.
  2. Whisk well until smooth.
  3. Add the cauliflower to the batter in the bowl and toss to combine. Feel free to work in batches if it’s easier. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl. 
  4. If desired, roll each cauliflower piece in panko breadcrumbs. This makes them extra crispy and I highly recommend it!
  5. Place the battered pieces on the prepared baking sheet and make sure the florets are not touching each other.
  6. Bake for 20 minutes, flipping them over when done. Bake for another 15 minutes or until they’re golden and crispy. Smaller pieces will take a little less time, but if you have large florets, it may take a little longer.

collage showing how to prep cauliflower for oven baking

While the cauliflower is baking, prepare the hot sauce and butter mixture. Melt the butter in a small saucepan on the stove over medium heat. Stir in the hot sauce once it’s melted, then set aside.

When the cauliflower is done baking, either brush each floret with hot sauce or add them to a large bowl and toss in the sauce. At this point, you can just serve them immediately, OR to make them crispier put them back in the oven for another 15-20 minutes. They will soften once mixed with the buffalo sauce, but I personally don’t mind it. If you truly want them super crispy when you serve them, don’t mix with the sauce; instead, serve with the buffalo sauce and ranch on the side and dip as you go.

showing cauliflower that has been baked being coated in hot sauce mixture

To Air Fry

You can make these in an air fryer, but it may take a bit more time because there just isn’t much room in most. However, I highly recommend reheating leftovers in the air fryer if you have one, it is amazing and they are even better somehow the next day!

Add the battered cauliflower florets to the air fryer basket in a single layer (do not overcrowd). It’s best if they aren’t touching each other so each piece can cook evenly. Cook at 350ºF for 15-25 minutes, then toss in the hot sauce mixture before serving. You may need to air fry in separate batches to avoid overcrowding. If the wings are touching each other, they’ll turn out soggy.

Helpful tips and recipe variations

  • Want extra crispy buffalo bites? Save the buffalo sauce for dipping only, instead of adding it to the cauliflower and baking again.
  • You can use frozen cauliflower florets for this recipe if you wish. Make sure they are thawed completely before battering so that they can cook evenly. You may need to dab excess liquid with a paper towel after they’ve thawed.
  • If you want to make gluten free buffalo cauliflower, there are many options. Sub in a gluten free all purpose flour mix or use almond flour instead.
  • You can make these with or without the panko breadcrumbs. I like the extra crisp, but they are perfectly good without it.

Serving suggestions

These vegan buffalo wings aren’t complete without the perfect dipping sauce. Make sure to include the vegan ranch or blue cheese dressing on the side, along with celery and carrot sticks. I’ve included a super simple recipe for vegan ranch I think you will love.

This recipe would also make for a fun side dish at barbecues or for family dinners. They would go great next to vegan pizza or burgers. Bring them along to potlucks or make them a part of the spread at your next party. 

showing a hand with cauliflower piece dipped in ranch sauce

Storing and reheating leftovers

You can prepare elements of this recipe beforehand if you’re looking to save time. Cut up the cauliflower, prepare the sauce, and prepare the breading and keep each in separate containers until you’re ready to make the cauliflower bites. Just make sure to heat up the hot sauce before using!

The bites are best enjoyed fresh out of the oven, but you could store leftovers in a sealed container in the fridge for up to 2 days.

For the best results, reheat leftovers in the oven or better yet, an air fryer if you have one until crispy, about 10 minutes. 

a bunch of cauliflower with hot sauce on a white background

Want more vegan game day appetizers?

square image of a piece of buffalo cauliflower being dipped into ranch
4.97 stars (66 ratings)

Buffalo Cauliflower

Buffalo Cauliflower are the perfect vegan game day appetizer - even meat eaters will love them! They are tender on the inside, crispy on the outside, and super spicy. They’re so tasty, it’s almost too good to be true!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4 servings


  • 1 large head cauliflower (about 5 cups)
  • 1 cup water
  • 3/4 cup all purpose flour (see notes for substitutions)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon salt
  • 1 1/2 cups panko breadcrumbs (may skip this step if desired)
  • 1 cup Frank's Red Hot Sauce
  • 1 tablespoon vegan butter, melted
  • 1 tablespoon pure maple syrup or agave

Easy Vegan Ranch

  • 1 cup vegan mayo
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • tiny pinch of paprika
  • tiny pinch of black pepper
  • salt, to taste
  • 2 tablespoons unsweetened soy milk, or even water, to thin as needed


  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Spray generously with oil.
  • Wash and cut cauliflower into bite sized pieces.
  • In a large bowl, add water, flour, garlic and onion powder, and salt. Whisk until well combined. Place the panko breadcrumbs in a small bowl, if using.
  • Add the cauliflower to the batter in the bowl, and toss to combine and really coat the cauliflower. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl.
  • Roll each floret in the breadcrumbs to coat, then place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake. Spray the tops with oil, this will help them get super crispy.
  • Bake for 20 minutes. Flip them over and bake for 15 more minutes, until golden and crispy.
  • While the cauliflower are baking, prepare the hot sauce/butter mixture. Melt the butter in a saucepan on the stove over medium heat. Once melted, add the hot sauce, maple syrup or agave and stir. Set aside.
  • Once the cauliflower have cooked and are crispy, toss the florets with the sauce in a large bowl, then return to the pan. You can serve them immediately, or to make them crispier, put them back in the oven for 15-20 minutes. If you want them super crispy, leave the buffalo sauce on the side for dipping as you go.
  • Serve with easy vegan ranch (recipe included), my cashew based vegan ranch or vegan blue cheese.

For the Easy Vegan Ranch

  • Add all the ranch ingredients to a medium bowl and whisk until combined. Taste and add salt, if desired, or more herbs. That's it! Enjoy.



  1. I find all purpose flour yields the best flavor and texture here, but it also works with almond flour, white whole wheat flour or a gluten free all purpose flour. 
  2. Gluten free: Use a gluten free flour or almond flour, and skip the breadcrumbs.
  3. Oil free: Skip the vegan butter and don't spray with oil.
  4. I love coating them in breadcrumbs, but you can skip this part if desired. They will still be crispy and delicious.
  5. Frozen cauliflower: Fresh is better, but frozen will work. Make sure to thaw and then pat dry before using.
  6. If you are serving a large crowd, double or even triple the recipe.


Serving: 1serving | Calories: 150kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 1670mg | Potassium: 440mg | Fiber: 4g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 61mg | Calcium: 38mg | Iron: 2mg
Course: Appetizer
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was first posted September 2018 and has been updated with improved photos and better recipe instructions, as well as the addition of breadcrumbs. I’m always trying to improve my recipes, thank you!


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  1. It has taken me years to review this recipe. Nothing beats this recipe. I’ve shared it with many friends, roommates, my partner-everybody loves it! Plant forward and delicious. Admittedly I struggle to make my own buffalo sauce but coating the cauliflower in any sauce from store bought buffalo, BBQ, even plain, is just simply delicious. I love to add it to any salad (or wrap) for spicy, crunchy, added veggie. Thank you, Nora Cooks! Huge fan, can’t recommend highly enough.

    1. Hi Caitlin. Thank you for taking time to share your awesome feedback and review! I’m thrilled you love the cauliflower!

  2. I’m so glad I found this recipe! Full disclosure, I told my 11-year-old son it was chicken and he thought it was good. Told him it was cauliflower and he was shocked, said it was amazing! Will definitely add this in the rotation.

    1. How awesome you’ve found a recipe your son loves! That’s a win! Thanks for your great feedback and review!

  3. I LOVE this recipe, I’ve made it so many times. One tip – don’t put all the panko in your bowl at the same time, I found that you end up getting batter bits in the panko mix, which makes it harder to stick to the cauliflower!

    One question – I thought I was overcooking the cauliflower so I have been reducing the cooking time which has ended up also reducing the crispiness. Is the trick to cook it so that all the water comes out?

    1. I’ve commented before but I have to comment again. Another amazing recipe, every day I just use different recipes of yours. They are easy to cook with ingredients you usually have on hand. I’m nervous to ever try any one else’s recipes because I can never go wrong with my noracooks. I have a place in my heart for you and your recipes haha. Thank you!

      1. Wow, thank you so much for using my recipes, Alyse! Your kind words and amazing review mean so much to me! 🙂

  4. Hi Nora,

    You did it again! Thanks for another fantastic recipe. My buffalo cauliflower bites were amazing, as I made them with and without the panko breadcrumbs. Needless to say, I prefer using panko breadcrumbs for the crunch. Also, they taste good without the sauce. For the record, I had to use three cauliflower heads because I could not stop eating them without the sauce (nice combination of seasoning). For one batch, I had to use a mixture of hot and barbecue sauce because I ran out of hot sauce.

    Thanks again for sharing your recipes.

    1. You are welcome! How fantastic you loved the cauliflower! Thanks for taking time to share your wonderful feedback and review!

  5. These were SO FREAKING GOOD! I’ve made buffalo cauliflower bites before and NONE of them have turned out this good. They were perfect for the Super Bowl! I will definitely make these again. I did not adjust the recipe except for the buffalo sauce, I just drizzled the sauce over the cauliflower on the sheet pan instead of adding them to a bowl and doing it that way, and then popped them back in like you suggested for a good crunch. Thank you for such an awesome recipe.

    1. You are welcome, Kathleen. How fabulous that you loved the cauliflower! Thanks for sharing your fantastic feedback and review!

  6. The best I’ve personally made, not quite like my favorite restaurant’s. I didn’t have panko so I used hemp hearts, which also added a kick of protein. I used the air fryer method with sauce and second bake; I did 12min on the second cook, which was a little over but they were edible and maintained a nice crispness. Next batch will shave off 2min on 2nd cook. Yum!

  7. Great recipe that turned out better than expected. I have made this both ways: (1) saucing and eating, and (2) saucing and cooking additional time. The additional time in the oven after saucing them produced a much mushier cauliflower. Had we not had them the first way, we would have been none the wiser, but we definitely prefer the taste/texture of just saucing and eating as the texture remained heartier. Flavors were on point regardless! Also, I made the ranch dressing twice – once with apple cider vinegar as directed, and once with white wine vinegar (bc it’s all I had at the time) and the white wine vinegar was preferred hands down at my house, and we wanted to eat it with a spoon! The ACV wasn’t the same and was just ok. If you’re reading reviews, you’re thinking about making these – just make them! ? They are better than other similar recipes I’ve tried.

  8. Best easiest and tasty recipe for this I’ve ever done! 
    Thank you…this is now a staple go to for picnics, game days and potlucks!
    As a note I used GF Panko crumbs and and regular butter…

    1. Hi Chris. Thanks for your wonderful feedback and ideas! I’m so happy you are loving the buffalo cauliflower!

  9. This is amazing, and the whole family loves it. I’ve also used the recipe without sauce to make oven-fried pickles. I always use the tempura bread crumb step. 

  10. I followed the recipe exacting except I made these with Gluten free flour and gluten free panko crumbs.  They were absolutely delicious!   The next time I make them, I will add some pepper, paprika, and maybe a little cayenne to the water/flour mixture .  I served them with Ranch dressing with chopped chives added.  My husband loved them.

    1. I’m glad the cauliflower was a hit! Great to know it worked well using gluten free flour and bread crumbs! Thank you for sharing your great feedback!

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