Vegan Buffalo Cauliflower Bites

Ingredients (11)

  • 1 head cauliflower
  • ½ cup all-purpose flour
  • 2 tablespoons whole chia seeds
  • ¾ cup warm water
  • 2 cups corn flake cereal
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup Frank’s Red Hot sauce or similar cayenne pepper sauce
  • 3 tablespoons melted vegan butter
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Nutritional Information
  • Calories177
  • Fat8.52g
  • Saturated fat6.66g
  • Trans fat0.02g
  • Carbs22.64g
  • Fiber3.93g
  • Sugar2.89g
  • Protein4.34g
  • Cholesterol0g
  • Sodium594.56mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Vegan Buffalo Cauliflower Bites

Whether you’re looking for plant-based alternatives to replace conventional chicken or just want to eat a little healthier once in a while, these baked vegan cauliflower bites are incredibly crunchy and delicious—and way better for you than deep-fried poultry (but you’ll never miss the real-thing buffalo wings).

A triple dredge in flour, a chia egg, and a spiced corn flake cereal coating means these bake to crunchy perfection on a sheet pan. The tangy vegan buffalo sauce adds another layer of deliciousness. Serve with our Vegan Blue Cheese Sauce for dipping! And don’t forget the celery.

Note: A food processor is handy for making the coating, but if you don’t have one, use a rolling pin or other heavy object to crush the corn flake cereal in a resealable bag.

Shopping List:You can find chia seeds in the health food aisle of most conventional supermarkets, or buy chia seeds online. Also, be aware that some brands of corn flake cereal contain vitamin D that is derived from sheeps’ wool, eggs, and fish, meaning they are not vegan—so be sure to check your label.

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  1. 1Pre-heat oven to 400°F and line a baking sheet with parchment paper.
  2. 2Place the flour in a medium bowl. Set aside.
  3. 3In a second bowl, combine the chia seeds and warm water with a whisk to make a chia egg. Set aside.
  4. 4In a food processor, combine corn flake cereal, garlic powder, smoked paprika, salt, and pepper and pulse lightly until broken down but not completely pulverized. The mixture should still have a rough texture. Place into a third bowl and set aside.
  5. 5Cut the cauliflower in half and break into florets.
  6. 6Rinse the florets and shake most of the water off, but don’t dry completely—the coating will stick better when the florets are still somewhat wet.
  7. 7Take a handful of florets at a time and place in the first bowl of flour. Toss to coat.
  8. 8Transfer florets to the second bowl with the chia egg and toss to coat.
  9. 9Transfer florets to the third bowl with the corn flake cereal breading mixture and toss to coat.
  10. 10Spread coated florets on the lined baking sheet with enough space between them (don’t crowd the tray or they won’t get crispy!).
  11. 11Bake for 25 minutes, until golden brown and crunchy.
  12. 12Meanwhile, make the sauce: In a new, clean bowl, combine the hot sauce and melted vegan butter. Mix well.
  13. 13When the florets are done, toss them with the sauce if eating right away—if not, reserve the sauce on the side for dipping or drizzling when you’re ready to eat (this guarantees the florets stay extra crispy).
  14. 14Serve with vegan blue cheese dip, carrots, and celery.

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