Air Fryer Buffalo Cauliflower (Print version)

Tangy buffalo-coated cauliflower florets air fried for a crispy, flavorful vegetarian snack or appetizer.

# Ingredient List:

→ Vegetables

01 - 1 medium head cauliflower, cut into bite-sized florets

→ Coating

02 - ½ cup all-purpose flour
03 - ½ cup water
04 - 1 teaspoon garlic powder
05 - ½ 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., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey (optional)

→ Serving (optional)

12 - ¼ cup ranch or blue cheese dressing
13 - Celery sticks
14 - Carrot sticks

# How To Make It:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - In a large bowl, whisk together all-purpose flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter, tossing thoroughly to coat each piece evenly.
04 - Place battered cauliflower in a single layer inside the air fryer basket, working in batches if necessary to ensure crispness.
05 - Cook for 12 to 15 minutes, shaking the basket halfway through until florets are golden and crisp.
06 - While cauliflower cooks, combine hot sauce, melted butter, and honey (if using) in a small bowl.
07 - Transfer cooked cauliflower to a clean bowl and toss with the buffalo sauce until fully coated.
08 - Return coated cauliflower to the air fryer and cook for an additional 2 to 3 minutes to set the sauce.
09 - Serve immediately with ranch or blue cheese dressing alongside celery and carrot sticks if desired.

# Expert Advice:

01 -
  • They taste indulgent and crispy without the deep-fry mess or oil splatters on your stovetop.
  • Your guests won't believe they're eating vegetables, especially when the buffalo sauce does its tangy, buttery magic.
  • Prep to table takes barely more than half an hour, which means you can make them on a whim.
02 -
  • Don't skip the second air fry after saucing; it makes the difference between crispy-then-soggy and crispy-all-the-way-through.
  • Overloading the basket is the biggest mistake—your florets will steam rather than crisp, no matter how long you cook them.
  • If your sauce slides off, your batter might be too thin; add another tablespoon of flour to the mix next time.
03 -
  • Pat your cauliflower florets dry with a paper towel before battering; excess moisture steams them instead of crisping them.
  • If your air fryer runs hot, lower the temperature to 375°F to avoid burning the outside while the inside stays soft.
  • Make the sauce the morning of and let it sit in the fridge; it actually gets better as the flavors meld, though you'll need to warm it before serving.

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