Air Fryer Buffalo Cauliflower (Printable View)
Crispy cauliflower florets coated in tangy buffalo sauce, made quick and easy in the air fryer for a perfect vegetarian appetizer.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 1 cup all-purpose flour
03 - ½ cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
→ Buffalo Sauce
09 - ¼ cup hot sauce (e.g., Franks RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey or maple syrup (optional, for sweetness)
→ For Serving
12 - Celery sticks
13 - Blue cheese or ranch dressing (optional)
# How-To Steps:
01 - Preheat your air fryer to 400°F for 5 minutes.
02 - In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until you have a smooth batter.
03 - Add the cauliflower florets to the batter, tossing until evenly coated.
04 - Shake off excess batter and arrange florets in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding.
05 - Air fry for 12–15 minutes, shaking the basket halfway through, until golden and crisp.
06 - Meanwhile, in a small bowl, mix hot sauce, melted butter, and honey or maple syrup if using.
07 - Transfer cooked cauliflower to a clean bowl, drizzle with buffalo sauce, and toss to coat evenly.
08 - Return sauced cauliflower to the air fryer for another 3–5 minutes to set the sauce and crisp further.
09 - Serve immediately with celery sticks and blue cheese or ranch dressing if desired.
# Expert Advice:
01 -
- The batter creates this incredible crunch that somehow survives the sauce without getting soggy
- You get all that spicy tangy buffalo flavor without the greasy fingers or meat coma
02 -
- Overcrowding the air fryer basket is the fastest way to end up with sad soggy florets
- That second quick fry after saucing makes all the difference between good and restaurant quality
03 -
- Pat cauliflower completely dry before battering or the coating slides right off
- Room temperature cauliflower crisps better than cold from the fridge