Baked cauliflower florets coated in a crispy batter, tossed in tangy buffalo sauce, served with creamy dairy-free ranch dip.
For extra crispiness, arrange cauliflower in a single layer without crowding the baking sheet. Buffalo sauce heat varies by brand; taste and adjust with hot sauce or cayenne if needed.
Substitute fresh dill with fresh cilantro or chives if preferred. Dairy-free ranch can be made ahead and chilled for up to 3 days.
Ingredients
Scale
Measurement units
- 1 head cauliflower florets
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ¾ cup water
- ½ tsp garlic powder
- ½ tsp paprika
- salt
- black pepper
- ¾ cup buffalo sauce (store-bought or homemade)
- 2 tbsp coconut oil (for coating baking sheet)
- 1 cup unsweetened plant-based milk (almond, oat, or cashew)
- ¾ cup vegan mayonnaise
- 2 cloves garlic cloves
- 2 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 tbsp lemon juice
- ¼ tsp onion powder
Ingredients
Scale
Measurement units
- 1 head cauliflower florets
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ¾ cup water
- ½ tsp garlic powder
- ½ tsp paprika
- salt
- black pepper
- ¾ cup buffalo sauce (store-bought or homemade)
- 2 tbsp coconut oil (for coating baking sheet)
- 1 cup unsweetened plant-based milk (almond, oat, or cashew)
- ¾ cup vegan mayonnaise
- 2 cloves garlic cloves
- 2 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 tbsp lemon juice
- ¼ tsp onion powder
Instructions
Prepare the baking sheet and preheat oven
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper and coat lightly with 2 tbsp melted coconut oil (2 tbsp).
Equipment: baking sheet, parchment paper
Make the batter
In a mixing bowl, whisk together all-purpose flour (¾ cup), cornstarch (¼ cup), garlic powder (½ teaspoon), paprika (½ teaspoon), salt, and black pepper.
Add water (¾ cup) and whisk until smooth and lump-free.
Equipment: mixing bowl, whisk
Coat and arrange cauliflower
Dip each cauliflower floret into the batter, coating all sides, then place on the prepared baking sheet in a single layer.
Arrange florets without crowding for even crisping.
Equipment: baking sheet
Bake until crispy
Bake for 20–25 minutes, stirring halfway through, until golden brown and crispy.
Make the dairy-free ranch dip
In a small bowl, combine vegan mayonnaise (¾ cup), unsweetened plant-based milk (1 cup), 2 minced garlic cloves (2 cloves), fresh dill (2 tablespoon), fresh parsley (1 tablespoon), lemon juice (1 tablespoon), onion powder (¼ teaspoon), salt, and black pepper.
Whisk until smooth and creamy.
Equipment: whisk, small bowl
Toss cauliflower in buffalo sauce
Transfer baked cauliflower to a clean mixing bowl.
Pour buffalo sauce (¾ cup) over the hot cauliflower and toss gently until evenly coated.
Equipment: mixing bowl
Serve
Transfer buffalo cauliflower to a serving platter and place the dairy-free ranch dip in a small bowl alongside.
Equipment: small bowl
Before you cook
Cook notes
- • For extra crispiness, arrange cauliflower in a single layer without crowding the baking sheet.
- • Buffalo sauce heat varies by brand; taste and adjust with hot sauce or cayenne if needed.
- • Dairy-free ranch can be made ahead and chilled for up to 3 days.
- • Cauliflower bites are best served warm but remain edible at room temperature for up to 2 hours.
- • Substitute fresh dill with fresh cilantro or chives if preferred.
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