Air Fryer Buffalo Cauliflower (Printable)

Spicy cauliflower florets coated in buffalo sauce and air-fried until crisp, ideal for a tasty vegetarian appetizer.

# What you'll need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup milk (dairy or unsweetened plant-based)
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper

→ Buffalo Sauce

09 - ½ cup hot sauce (e.g., Frank's RedHot)
10 - 2 tbsp unsalted butter, melted (or plant-based alternative)
11 - 1 tbsp honey or agave syrup (optional)

→ For Serving

12 - Celery sticks
13 - Carrot sticks
14 - Ranch or blue cheese dressing (optional)

# Directions:

01 - Preheat the air fryer to 400°F and lightly grease the basket with oil spray.
02 - In a large bowl, whisk together the flour, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss to coat evenly.
04 - Shake off excess batter and arrange florets in a single layer in the air fryer basket; cook in batches if necessary.
05 - Air fry for 12 to 15 minutes, shaking the basket halfway through, until the florets are golden brown and crisp.
06 - While cauliflower cooks, combine hot sauce, melted butter, and honey or agave syrup (if using) in a separate bowl.
07 - Transfer cooked cauliflower to the buffalo sauce and toss until fully coated.
08 - Return coated florets to the air fryer and cook an additional 4 to 5 minutes to set the sauce.
09 - Serve hot with celery sticks, carrot sticks, and optional ranch or blue cheese dressing.

# Expert Suggestions:

01 -
  • They come out insanely crispy without a single drop of frying oil, so you can eat six and not feel like you need a nap.
  • The buffalo sauce clings to every ridge of the cauliflower, giving you that sharp tangy bite in every piece.
  • They take half the time of oven-roasting and somehow taste better than most restaurant versions.
02 -
  • If you skip shaking off the excess batter, the florets will steam instead of crisp, and you'll end up with soggy, pale pieces that no amount of sauce can save.
  • Crowding the basket traps moisture and ruins the texture, so cook in batches even if it feels slow, the second batch always tastes just as good.
03 -
  • Pat the cauliflower dry with a towel before battering, any water on the surface will make the coating slide off instead of stick.
  • Double-coat them by dipping once, letting them sit for a minute, then dipping again for an even thicker, crunchier shell that holds up to extra sauce.

Return