Vegan Buffalo Cauliflower Bites with Cashew Ranch Dressing

Vegan Buffalo Cauliflower Bites with Cashew Ranch Dressing

Yields 1 serving (Just kidding! This dish would serve 4 as an appetizer or many people at a party.)
Author Dianne Wenz


For the Buffalo Bites:

  • 1 cup chickpea flour
  • 1 cup non-dairy milk
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon sea salt
  • 1 head of cauliflower cut into bite-sized florets
  • 2 tablespoons grapeseed or coconut oil
  • ½ cup hot sauce such as Frank’s or Cholula

For the Cashew Ranch Dressing:

  • 1 cup raw cashews soaked for at least 2 hours, drained and rinsed
  • ½ cup non-dairy milk more if needed
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh chives or dill
  • 1 tablespoon fresh parsley
  • 1 garlic clove
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt


  1. Preheat your oven to 450° and line a baking sheet with parchment paper.
  2. Mix together the flour, non-dairy milk, garlic powder, onion powder, and sea salt in a large bowl. Toss the cauliflower in the mixture, and then lay the pieces on the baking sheet.
  3. Bake for 15 to 20 minutes, flipping them once. They’re ready when they start to brown and the batter isn’t doughy.
  4. Remove the cauliflower from the oven and let the pieces cool for a few minutes. Whisk together the oil and hot sauce. Toss the cauliflower pieces in the hot sauce, and then place them back on the baking sheet.
  5. Bake for another 10 to 15 minutes.
  6. While the cauliflower is baking, mix together the dressing ingredients in a high speed blender.
  7. Serve the cauliflower bites hot from the oven with celery and the ranch dressing. Enjoy!