Sriracha Buffalo Cauliflower Bites

Sriracha Buffalo Cauliflower Bites | @hbharvest

First the cauliflower gets rolled in a little breading, then it’s off to the oven to be baked to perfection. Once they’ve finished baking they get covered in the BEST sriracha buffalo sauce. Honestly, you will not even realize you are eating cauliflower. All you will realize is that it’s so dang good. I think these bites may be one of my dad’s favorites. He and I both loved them, especially when dipped in that blue cheese sauce (YUM, and it’s made healthier with Greek yogurt!). There really are no words.

Well, no words other than SO DANG GOOD.

Okay, so here’s the deal. I did bread the cauliflower bites before roasting them, mostly because I really wanted all that yummy sauce to adhere, but I was also really trying to mimic traditional buffalo chicken bites. Personally, I think the breading is delicious, and totally a must, BUT if you want something a little lighter, you can always ditch it. Just roast the cauliflower and then toss in the buffalo sauce. Personally, I would serve them as a side, because this way they’re really just spicy roasted cauliflower, but whatever works for you!

For me, its breading all the way!

Now lets talk about the sriracha buffalo sauce. I usually don’t mess with my beloved buffalo sauce recipe, BUT I was feeling the need to switch things up, and sriracha has become a go-to for me. SO, sriracha buffalo sauce it was, and guys, man I am so incredibly happy I went out of my comfort zone. This sauce is KILLER. It’s kind of a mix between Asian and American, but it still has the buffalo flavors you love. That doesn’t really make sense… just know that it’s good!

I highly recommend doubling the recipe for the sauce. I mean, you can never, ever, have too much sauce. All the sauce please!!!

Sriracha Buffalo Cauliflower Bites | @hbharvest

Sriracha Buffalo Cauliflower Bites.

 prep time 15 minutes
 cook time 25 minutes
 total time 40 minutes
 servings serves 6


  • 2 small or 1 large head cauliflower cut into florets
  • 3 eggs beaten
  • 1 1/4 cups panko bread crumbs may use a gluten free bread crumb if needed
  • 1/2 cup grated parmesan cheese omit if vegan
  • 1 teaspoon paprika
  • 1 teaspoon salt + pepper
  • 1/2 cup sriracha
  • 1/4 cup hot sauce I like using Franks hot sauce
  • 6 tablespoon butter melted vegan eaters can use vegan butter or olive oil
  • 1 teaspoon low-sodium soy sauce OR fish sauce

Lighter Greek Yogurt Blue Cheese Sauce

    • 1/2 cup plain greek yogurt
    • 1/3 cup blue cheese crumbled
    • 1 tablespoon fresh lemon juice
    • 1/8 teaspoon garlic powder
    • salt + pepper to taste
    • 1/4 cup fresh cilantro chopped
  1. Preheat the oven to 400 degrees F. Line a large cookie sheet with cooking parchment paper.
  2. Add the beaten eggs to a bowl. In another separate bowl combine the bread crumbs, parmesan, paprika, salt and pepper.
  3. Dip each cauliflower floret though the egg and then dredge though the bread crumbs, making sure to cover the cauliflower completely in the bread crumbs. Place on the prepared baking sheet and repeat with the remaining cauliflower.
  4. Bake for 25 minutes, turning the cauliflower halfway through cooking.
  5. Meanwhile, whisk together the sriracha, hot sauce, butter and soy sauce (or fish sauce) until smooth. Once the cauliflower are done roasting, gently toss with the sriracha buffalo sauce and then return each piece to the baking sheet. Place back in the oven to warm through, about 5 minutes.
  6. Transfer to a serving plate and garnish with fresh cilantro or parsley. Serve with the greek yogurt blue cheese sauce (recipe below).

Lighter Greek Yogurt Blue Cheese Sauce

  1. In a bowl, mix together the yogurt, blue cheese, lemon juice, garlic powder, salt and pepper. Taste and adjust salt + pepper to your liking. Keep stored in the fridge until ready to use. Will keep for 1 week.