Pin It Discover how to prepare crispy, spicy cauliflower florets coated in a tangy buffalo sauce and cooked in an air fryer. This vegetarian-friendly snack combines garlic, smoked paprika, and hot sauce to create bold flavors. The batter ensures a perfect crispness, while air frying keeps them light and crunchy. Serve alongside celery and carrot sticks with your preferred dip to enhance the experience.
My sister brought these to game night once, and I watched everyone demolish the platter before halftime. I couldn't believe they were just cauliflower—crispy edges, tangy heat, that satisfying crunch. The next week I bought an air fryer just to figure out how she did it.
I made a double batch for a potluck last spring, and by the time I turned around to grab a napkin, half the tray had vanished. Someone asked if I'd brought real wings, and when I said no, they didn't believe me. That's when I knew this recipe was a keeper.
Ingredients
- Cauliflower: Pick a firm head with tight florets, the fresher it is, the better it crisps up in the air fryer.
- All-purpose flour: This creates the crispy coating that holds the buffalo sauce, swap for gluten-free flour if needed and it works just as well.
- Milk: Any kind works here, I've used oat milk and regular dairy with identical results.
- Garlic powder and onion powder: These add a savory base that balances the heat and keeps the flavor from being one-note.
- Smoked paprika: Just a little brings a subtle smokiness that makes people think you did something fancy.
- Hot sauce: Franks RedHot is classic, but any vinegar-based hot sauce will give you that tangy buffalo punch.
- Butter: Melted into the hot sauce, it creates that glossy, rich coating, use plant-based butter for a vegan version.
- Honey or agave: A small drizzle tames the heat just enough without making it sweet.
- Celery and carrot sticks: Classic on the side, and they help cool your mouth between bites.
- Ranch or blue cheese dressing: Totally optional, but highly recommended for dipping.
Instructions
- Preheat and prep:
- Set your air fryer to 200°C and give the basket a light spray of oil. This keeps the florets from sticking and helps them crisp up evenly.
- Make the batter:
- Whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and thick enough to coat the back of a spoon. It should cling to the cauliflower without dripping off completely.
- Coat the cauliflower:
- Toss the florets in the batter until every piece is covered, then shake off any big clumps. You want a thin, even layer for maximum crispiness.
- First air fry:
- Arrange the florets in a single layer without crowding, then cook for 12 to 15 minutes, shaking the basket halfway through. They should turn golden and firm up nicely.
- Mix the buffalo sauce:
- While the cauliflower cooks, whisk together hot sauce, melted butter, and a drizzle of honey if you like a hint of sweetness.
- Toss in sauce:
- Move the crispy florets to a bowl, pour the buffalo sauce over them, and toss gently until every piece is coated and glistening.
- Second air fry:
- Return the sauced florets to the air fryer for another 4 to 5 minutes to caramelize the coating and lock in that tangy flavor.
- Serve:
- Pile them on a platter with celery, carrots, and your favorite dip. Eat them while they're hot and crispy.
Pin It The first time I served these to my vegetarian friend, she looked at me like I'd just solved all her party food problems. She said it was the first time she didn't feel like she was missing out while everyone else ate wings. That moment made all the trial batches worth it.
How to Pick the Best Cauliflower
Look for tight, compact florets with no brown spots or soft patches. The leaves should be green and crisp, not wilted. A fresh head will feel heavy for its size and smell mildly sweet, not sulfurous.
Customizing the Heat Level
If you're serving a crowd with different spice tolerances, make half the batch with mild sauce and the other half extra hot. You can also mix a little ranch into the buffalo sauce before tossing to mellow it out without losing flavor.
Storage and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. Reheat them in the air fryer at 180°C for about 5 minutes to bring back the crispness, microwaving will make them soggy.
- Don't store them with the dipping sauce, it'll make the coating soft.
- You can freeze the battered florets before the first cook and air fry them straight from frozen, just add a few extra minutes.
- If they lose their crunch after reheating, a quick spray of oil and another minute in the air fryer fixes it.
Pin It These have become my go-to whenever I need to impress someone or just want a snack that feels indulgent without the heaviness. Once you nail the timing, you'll be making them on repeat.
