Air Fryer Buffalo Cauliflower (Printable)

Spicy buffalo-coated cauliflower florets air-fried until golden and crisp for a flavorful vegetarian snack.

# What You'll Need:

→ Vegetables

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

→ Coating

02 - 1/2 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Buffalo Sauce

09 - 1/2 cup hot sauce (e.g., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey (optional)

→ Serving (optional)

12 - 1/4 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 - Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until smooth.
03 - Add cauliflower florets to the batter and toss to coat evenly.
04 - Place coated cauliflower in a single layer in the air fryer basket, cooking in batches if necessary to maintain crispiness.
05 - Air fry for 12 to 15 minutes, shaking the basket halfway through, until golden and crispy.
06 - Combine hot sauce, melted butter, and honey (if using) in a small bowl to create buffalo sauce.
07 - Transfer cooked cauliflower to a clean bowl and toss with buffalo sauce until well coated.
08 - Return sauced cauliflower to the air fryer for an additional 2 to 3 minutes to set the coating.
09 - Serve immediately with ranch or blue cheese dressing accompanied by celery and carrot sticks.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, with zero guilt because you're eating vegetables.
  • The air fryer does all the heavy lifting while you prep the sauce, making this feel effortless.
  • Whether you're feeding a crowd or sneaking snacks before dinner, these disappear faster than you'd expect.
02 -
  • Don't skip shaking the basket halfway through—the cauliflower on the bottom needs to move to the top so every piece crisps evenly.
  • If your sauce looks too thin after mixing, it means your butter wasn't hot enough or you mixed it too quickly; let it cool slightly and the sauce will thicken as it sits.
03 -
  • Cut your cauliflower pieces slightly smaller than you think you need—they shrink as they cook and smaller pieces crisp up faster and more evenly.
  • If you want extra heat without overwhelming the butter, stir in a pinch of cayenne into the buffalo sauce; it adds depth without making it taste artificial.

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