Air Fryer Buffalo Cauliflower (Printable)

Spicy cauliflower bites tossed in tangy sauce and air-fried until crisp and golden.

# What You 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 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Buffalo Sauce

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

→ For Serving

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

# How to Make It:

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

# Expert Suggestions:

01 -
  • Crispy on the outside without a single drop of deep fryer oil, and the air fryer does all the work while you mix the sauce.
  • That tangy buffalo kick hits just right, and you can dial the heat up or down depending on who you are feeding.
  • It is vegetarian but satisfying enough that even the pickiest eaters forget they are eating cauliflower.
02 -
  • Do not skip shaking the basket halfway through the first cook, or you will end up with unevenly browned florets that are crispy on one side and soft on the other.
  • If you coat the cauliflower too thickly with batter, it will steam instead of crisp, so shake off the excess before it goes in the air fryer.
  • Returning the sauced florets to the air fryer for a few extra minutes keeps the coating from getting soggy and makes the sauce stick like it should.
03 -
  • Cut the florets as evenly as possible so they all finish cooking at the same time and nothing burns or stays undercooked.
  • Let the air fryer preheat fully before adding the cauliflower, or the batter will not crisp up right away and you will lose that perfect texture.
  • Taste your buffalo sauce before tossing and adjust it to your heat level, because once it is on the cauliflower, there is no going back.

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