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Buffalo Cauliflower Square

Vegan Buffalo Cauliflower Bites with Cashew Ranch Dressing

Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Snack
Cuisine American
Servings 4 servings
Calories 156 kcal


For the Buffalo Bites:

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

For the Cashew Ranch Dressing:

  • ½ cup raw cashews soaked for at least 2 hours, drained and rinsed
  • ¼ cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • teaspoons fresh chives or dill
  • tablespoon fresh parsley
  • 1 garlic clove
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt


  • Preheat your oven to 450° and line a baking sheet with parchment paper.
  • Mix together the flour, non-dairy milk, garlic powder, onion powder, and sea salt in a large bowl. Toss the cauliflower in the mixture. Allow any excess batter to drip off into the bowl, if neccessary, and then lay the pices out of the baking sheet.
  • Bake for 20 minutes, flipping them once at about the halfway point. They’re ready when they start to brown and the batter isn’t doughy.
  • 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.
  • Bake for another 10 minutes.
  • While the cauliflower is baking, mix together the dressing ingredients in a high speed blender.
  • Serve the cauliflower bites hot from the oven with celery and the ranch dressing.


Calories: 156kcal