Air Fryer Buffalo Cauliflower (Printable Version)

Spicy cauliflower florets tossed in tangy buffalo sauce and crisped using an air fryer for a delicious snack.

# 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 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., Franks 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)

# How to Make It:

01 - Preheat the air fryer to 400°F. 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 all pieces are evenly coated.
04 - Shake off excess batter and arrange florets in a single layer in the air fryer basket, working in batches if necessary.
05 - Cook for 12 to 15 minutes, shaking the basket halfway through, until all pieces are golden brown and crisp.
06 - In a separate bowl, combine hot sauce, melted butter, and honey or agave syrup if using.
07 - Transfer the cooked cauliflower into the buffalo sauce and toss thoroughly to coat evenly.
08 - Return coated florets to the air fryer and cook an additional 4 to 5 minutes to set the sauce.
09 - Serve immediately with celery sticks, carrot sticks, and your choice of dipping sauce.

# Expert Tips:

01 -
  • They crisp up beautifully without a single drop of deep frying oil, so you can eat twice as many without the guilt.
  • The batter clings perfectly and the buffalo sauce gets sticky and caramelized in the second round of cooking.
  • Even the pickiest eaters who claim they hate cauliflower end up reaching for seconds.
02 -
  • Don't skip shaking the basket halfway through the first cook, it prevents soggy spots and ensures even browning.
  • If you coat them in sauce and let them sit too long before the second fry, they'll lose their crispness, so work quickly.
  • A light spray of oil before the first cook makes a huge difference in texture, even though it feels like a tiny step.
03 -
  • Pat the cauliflower dry with a towel before battering, any excess moisture will steam instead of crisp.
  • Use a pastry brush to apply a second thin coat of sauce after the final cook for an extra glossy finish.
  • If you don't have an air fryer, bake them on a wire rack at 220°C, flipping once, but the texture won't be quite as crispy.

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