Air Fryer Buffalo Cauliflower

I threw these together on a Sunday afternoon when I had cauliflower to use up and zero interest in roasting it the usual way. The air fryer was already on the counter, and I figured why not treat vegetables like wings for once. Twenty minutes later, I was licking buffalo sauce off my fingers and wondering why I'd waited so long to try this.

The first time I made these for a game night, I set them out next to actual chicken wings and watched them disappear faster. My friend Jake, who claims vegetables are not real food, grabbed three servings before he even asked what they were. Now every time he comes over, he asks if I am making those spicy cauliflower things again.

Ingredients

• Cauliflower: Go for a firm head with tight florets, and cut them roughly the same size so they cook evenly.
• All-purpose flour: This creates the batter that crisps up beautifully in the air fryer, but swap it for gluten-free flour if needed without any fuss.
• Milk: Any kind works here, dairy or plant-based, just make sure it is unsweetened if you are using almond or oat.
• Garlic powder and onion powder: These give the batter a savory depth that makes the cauliflower taste like more than just a vegetable.
• Smoked paprika: A little smokiness in the batter adds a layer that plain paprika just cannot match.
• Hot sauce: Franks RedHot is my go-to because it has that classic buffalo flavor, but use what you love or what is in your pantry.
• Butter: Melted butter makes the sauce silky and rich, and if you are keeping it vegan, plant-based butter works just as well.
• Honey or agave: This is optional, but a touch of sweetness balances the heat and makes the sauce cling better.

Instructions

Preheat and prep:

Get your air fryer going at 200°C so it is ready when the cauliflower is coated. A quick spray of oil in the basket keeps things from sticking.

Mix the batter:

Whisk together the flour, milk, and all the spices until smooth and lump-free. It should look thick enough to coat the back of a spoon.

Coat the florets:

Toss the cauliflower in the batter until every piece is covered, then shake off the excess so they crisp up instead of getting soggy. Arrange them in a single layer, leaving a little space between each one.

First air fry:

Cook for 12 to 15 minutes, giving the basket a good shake halfway through so all sides get golden and crisp. You will start to smell that roasted, slightly nutty aroma.

Make the buffalo sauce:

While the cauliflower cooks, whisk together the hot sauce, melted butter, and honey if you are using it. Taste it and adjust the heat or sweetness to your liking.

Toss in sauce:

Move the crispy florets to a big bowl, pour the buffalo sauce over, and toss gently until they are all coated and glistening.

Second air fry:

Put the sauced cauliflower back in the air fryer for another 4 to 5 minutes to let the sauce set and get a little sticky. This step makes all the difference.

Serve:

Pile them on a plate with celery and carrot sticks, and set out some ranch or blue cheese for dipping.

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There is something about sitting around the table with a big plate of these, everyone reaching for another piece and wiping sauce off their fingers, that makes an ordinary night feel special. It is not fancy, but it feels like a treat every single time.

How to Get Them Extra Crispy

If you want that deep-fried crunch without the oil, give the battered florets a light mist of cooking spray right before they go in the air fryer. The oil helps the exterior brown and crisp up faster, and you will get that satisfying crunch on the first bite. Just do not overdo it or the batter will slide off.

Making It Your Own

You can switch up the sauce however you like, maybe go with barbecue for something sweeter or a garlic parmesan blend if buffalo is not your thing. I have also added a pinch of cayenne to the batter when I wanted extra heat all the way through. Play around and see what sticks.

Best Ways to Serve and Store

These are best eaten fresh and hot, straight out of the air fryer when the coating is still crisp and the sauce is warm. If you do have leftovers, store them in an airtight container in the fridge for up to two days, and reheat in the air fryer for a few minutes to bring back some of that crunch.

• Serve them as an appetizer for game day or movie night with plenty of napkins.
• Pair with a cold beer or a tangy lemonade to balance the heat.
• Leftovers can be tossed into a salad or wrap for a quick lunch the next day.

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Whether you are feeding a crowd or just looking for a snack that feels indulgent without the guilt, these cauliflower wings deliver every time. Make a batch, and I promise they will not last long.

Recipes Q&A

→ How do I achieve extra crispiness on cauliflower bites?

Lightly spray florets with oil before air frying and ensure they are arranged in a single layer for even crisping.

→ Can I make this dish gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend to maintain the batter's texture.

→ What can I use instead of dairy butter in the sauce?

Plant-based butter or margarine works well to keep the buffalo sauce rich and flavorful while accommodating dairy-free diets.

→ How spicy is the buffalo sauce, and can it be adjusted?

The heat level depends on the hot sauce used; choose mild or extra hot sauce to customize the spice to your preference.

→ What are good side options to serve with these spicy cauliflower bites?

Fresh celery and carrot sticks complement the heat well, and dipping sauces like ranch or blue cheese add a cooling element.