This past week, it seems watching football games has wiggled itself into my family’s nightly routine. The air’s been pretty tense as we sadly watched the patriots defeat the Jaguars, but fingers crossed the Eagles take home the Super Bowl win this year! I only stay up to date on football during this week, and to be honest I have no attachment to any of these teams (do I ever?) The fact that I had to look up the winner of the Eagles vs. Vikings game just a minute ago proves just that. All I know is that the Patriots won last year, and Tom Brady sure has a heck of enough Super Bowl trophies to carry around already! But before I sound any more clueless about the biggest time of the year for football fanatics, I need to tell you about this cauliflower!
I’m a sucker for anything doused in a spicy sauce. Spicy sushi, tacos, chips, even cauliflower (duh)! In no way does that mean that my mouth can handle all that heat though. I love the flavor, but sometimes that means sacrificing my tongue to the burning pit of lava. In fact, I remember when I was about ten years old I had no idea what a jalapeño tasted like. I know, there’s already no way this can end well. One night I was at a Mexican restaurant and they brought out a tray of nachos with jalapenos on the side (clearly for a reason)! So, completely overestimating my abilities, I bit right into the top of one. Yep, the part with all the seeds. I was that smart. Needless to say, I definitely learned my lesson.
These buffalo cauliflower bites pack an incredible taste of heat! If you’re not the biggest fan of spice, no worries! Just reduce the amount of red jalapeño peppers in the sauce. But if you’re up for a challenge like me, I totally recommend following the hot sauce recipe! It’s unbelievable! I saved some in my fridge, and it tastes amazing on top of scrambled eggs, spicy Buddha bowls, and sweet potatoes! The spicy tang pairs perfectly with the nice crunch of the barbecue chickpea breadcrumbs.
Why’d I use chickpea breadcrumbs? Good question. I was looking at other versions of buffalo cauliflower bites online, but all of them seemed to use panko breadcrumbs. This works too, but I thought I’d raise the health bar even higher for these crunchy buffalo bites, and it only takes a few extra minutes to make! I mean, what’s better than eating something that tastes like a snack food, but it’s really just cauliflower, chickpeas, almond milk, and spices? And since Super Bowl Sunday tends to be a time where your bowl of fifty chips vanishes to a bowl of five in just seconds, I think these are the perfect guilt-free game day food!
Not to mention, these look epic! I poured the hot sauce over the cauliflower with a spoon to give it more of a volcano-type look, but you can certainly dip the cauliflower into the sauce as well. I love the look that pouring the sauce gives, because after it bakes it looks like charred red lava!
These bites taste great heated up the next day too. So, feel free to make them ahead of time, and reheat the batch on Sunday (if there’s even any left)! These buffalo cauliflower bites are spiciness-approved by my Dad, and he tried the One Chip Challenge, so I’d say that’s some solid feedback.
Please let me know if you try out these buffalo cauliflower bites! I’d love to see how they worked out for you, so tag me in a photo on Instagram @myplantedplate or email me at firstname.lastname@example.org! I’ll make sure to feature your photo in the next weekly newsletter, which you can subscribe to by clicking the button “Click here to be updated with every new recipe!” On the bottom and top of this post 🙂 Have a great game day weekend!
Vegan Buffalo Cauliflower Bites
Yield 36 Buffalo Cauliflower Bites
These healthy vegan buffalo cauliflower bites pack a punch of heat, and pair perfectly with the delicious crunch of the chickpea breadcrumbs! They're the perfect guilt-free game day snack!
For the cauliflower
- 1 head cauliflower
- 1 cup almond milk
- 1 tbsp lemon juice
For the chickpeas
- 1 can chickpeas
- ½ tbsp olive oil
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
For the hot sauce
- 1 cup red jalapeño peppers
- ¼ cup apple cider vinegar
- 1 tbsp lime juice
- 2 garlic cloves, minced
- ½ cup onion
- 1 tomato
- Preheat oven to 400ºF
- Rinse, drain, and dry chickpeas. Toss in all the ingredients, make sure to coat evenly. Pour onto a lined baking sheet, and place in oven for 25-30 minutes.
- While chickpeas are roasting, cut off tops of peppers, then slice them open and spoon out the seeds. Place the deseeded peppers into a blender with the rest of the hot sauce ingredients. Blend into a thin paste. Set aside.
- Stir almond milk and lemon juice together in a bowl, and let sit to curdle for three minutes. In the meantime, chop up the cauliflower florets.
- Once the chickpeas are out of the oven, crush into breadcrumbs with a blender. Place the chickpea breadcrumbs in a bowl next to the curdled almond milk.
- Preheat oven to 450ºF. Line a baking tray with parchment paper, and dip each cauliflower floret into the almond milk mixture, then coat with breadcrumbs (I recommend using one hand for each task to avoid mixing the ingredients together). Then set aside on baking tray. Once all cauliflower florets are coated, place in oven for 15-18 minutes.
- Once cauliflower is done, spoon the sauce onto each floret, and place back in the oven for 10 minutes. Let cool, and enjoy!
- You don't have to use all the spices I included in this recipe, it just adds more flavor 🙂
- You can roast the chickpeas without the seasonings by just adding the olive oil and baking
- The almond milk and lemon juice mixture should be thin, but the breadcrumbs will still stick well to it! If you want to thicken the batter, I reccomend adding a few tablespoons of Greek yogurt
- I used a spoon to pour the hot sauce on the baked cauliflower, but you can coat it too. It might just take some extra time!
- You can substitute the homemade hot sauce for regular hot sauce as well
Serving Size 8 Buffalo Cauliflower Bites
Amount Per Serving
% Daily Value
Total Fat 4.2 g
Saturated Fat 0.5 g
Sodium 430 mg
Total Carbohydrates 37.9 g
Dietary Fiber 8.8 g
Sugars 5.7 g
Protein 8.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.