Buffalo Cauliflower Bowl

Buffalo cauliflower is usually the star of the snack table. But who says it has to stay an appetizer? This Buffalo Cauliflower Bowl turns that game day classic into a full-on meal. It’s spicy, crunchy, creamy, and incredibly delicious. The ultimate summer dinner!

Cauliflower florets are coated in a seasoned batter, tossed in panko breadcrumbs, and baked until crispy.

Then they’re tossed in homemade vegan buffalo sauce and popped back in the oven.

While the cauliflower crisps up in the oven, you’ll have just enough time to get the rest of your bowl ingredients ready to go.

Cook the rice, mix up the ranch, and prep the slaw.

It's the perfect dinner for summertime!

Ingredients

Say hello to your new favorite bowl!

This Buffalo Cauliflower Bowl is loaded with spicy cauliflower, creamy herby vegan ranch, crunchy slaw, and a cozy bed of grains.

Cauliflower: Use a medium head, chopped into bite-sized florets. Try to keep the pieces similar in size so they cook evenly.

Batter: The batter is made up of all-purpose flour, seasonings and spices, and water. Very simple but creates a great battered coating for our cauliflower bites!

Panko Breadcrumbs: Panko helps the cauliflower bites get extra crispy compared to just batter alone. Be sure to check the label, some brands aren’t vegan.

Buffalo Sauce: I use my homemade vegan buffalo sauce because it’s delicious and takes just a few minutes to make. Store-bought is fine too, but check the label since many buffalo sauces aren't vegan.

Vegan Ranch: Vegan mayo creates a creamy base, lemon juice adds tang, while fresh herbs like dill and green onion give it that classic ranch flavor. This only takes a few minutes to whip up!

Slaw: A mix of shredded cabbage, cucumber, celery, green onion, dill, and cilantro adds crunch and freshness to this bowl.

Grain: Serve over cooked rice, quinoa, or your favorite grain. Completely optional but everything is better over a bed of grains.

See recipe card for quantities.

How to Make This Recipe

Here’s how to bring these delicious vegan spicy cauliflower bowls to life.

It’s surprisingly easy and comes together quickly when you prep while the cauliflower cooks!

The full written recipe can be found in the recipe card below.

Step 1: In a large bowl, whisk together the flour, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, and water until smooth.

Step 2: Add the cauliflower pieces and toss or shake until completely covered in the batter.

Step 3: Pour in the breadcrumbs and toss again until covered. 

Step 4: Place the cauliflower bites onto a baking sheet lined with parchment paper, leaving room between each piece.

Step 5: Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Step 6: Remove from the oven and brush or toss with vegan buffalo sauce. Return to the oven for another 10-15 minutes to crisp back up.

Step 7: In a small bowl, whisk together the ranch ingredients.

Step 8: In a large bowl, toss together the slaw ingredients and dress with a few spoonfuls of ranch.

Step 9: Once the cauliflower is done, assemble your bowls!

Spoon the crunchy slaw and cauliflower bites over grain of choice, drizzle generously with ranch, and garnish with more chopped herbs.

Note: The batter should be thick and stick to the cauliflower without pooling at the bottom of the bowl. If there's too much, shake it off before tossing in a separate bowl with the panko.

Substitutions & Variations

Flour Swap: Use gluten-free all-purpose flour if needed, or even chickpea flour.

Breadcrumbs: No panko? Regular breadcrumbs work too. Just double check the ingredients, not all breadcrumbs are vegan-friendly.

Buffalo Sauce: Not a fan of buffalo? Swap for BBQ sauce! That goes well with the ranch slaw as well.

No Mayo? Use unsweetened plain vegan yogurt in the ranch dressing for a tangier version.

If fresh herbs aren’t on hand, dried dill and parsley are totally fine. Just use less!

Serving Ideas

This recipe was originally created as a bowl with the spicy buffalo cauliflower, creamy herby slaw, all served over a cozy bed of grains like rice or quinoa.

But it’s super versatile! Here are a few fun ways to enjoy it:

Wrap It Up: Scoop everything into a tortilla or wrap with avocado slices and extra ranch.

Tacos: Use small corn or flour tortillas and top with slaw, cauliflower, and pickled onions.

Grain Bowl: Serve over rice, quinoa, or farro!

As a Salad: Skip the rice and double the slaw and serve it like a salad.

Tips & Tricks

The batter should be thick and cling to the cauliflower without pooling in the bowl. If there's too much, shake off the excess and transfer to a different bowl with the panko. Extra batter = soggy bites!

Give those florets some personal space on the baking sheet so they get crispy!

While the cauliflower cooks, utilize your time properly! Prep the veggies, make the rice, and whip up the vegan ranch.

Storage

Store: Store any cooked cauliflower bites in an airtight container in the fridge for up to 3 days. The slaw is best fresh but can last 1–2 days if undressed.

Reheat: Got leftovers? Re-crisp the buffalo cauliflower bites in the oven or air fryer at 375°F for 8–10 minutes. Microwaving will make them soggy.

Freezing: Not recommended. These are best fresh! Freezing tends to ruin the texture of the batter and panko coating.

Ranch Dressing: Keep leftover vegan ranch in a sealed jar in the fridge for up to 5 days. Give it a stir before serving.

Frequently Asked Questions

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