Crispy Air-Fryer Buffalo Cauliflower (Print Version)

Spicy, crispy cauliflower florets coated in tangy buffalo sauce and cooked to perfection.

# What You Need:

→ Vegetables

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

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Coating

09 - 1 cup panko breadcrumbs

→ Buffalo Sauce

10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)

# Directions:

01 - Preheat the air fryer to 400°F or the oven to 425°F and line a baking tray with parchment paper if using an oven.
02 - Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth in a large bowl.
03 - Toss cauliflower florets in the batter to ensure even coating.
04 - Dredge battered florets in panko breadcrumbs, pressing lightly to adhere coating.
05 - Place coated florets in a single layer in the air fryer basket or on the prepared baking tray.
06 - Air fry for 15 to 18 minutes, shaking basket halfway through cooking, or bake for 20 to 25 minutes, flipping once, until golden and crisp.
07 - Combine hot sauce, melted butter, and optional honey or maple syrup in a small bowl and mix thoroughly.
08 - Transfer cooked florets to a large bowl, pour buffalo sauce over, and toss to coat evenly.
09 - Serve immediately with ranch or blue cheese dressing and celery sticks if desired.

# Expert Tips:

01 -
  • Youll get that satisfying crunch without deep-frying, so you can eat a whole bowl without feeling guilty.
  • The tangy buffalo coating hits just right, especially when you dip it in cool ranch dressing.
  • Its ready in under an hour, which means you can whip it up for surprise guests or a last-minute snack craving.
02 -
  • Dont skip the parchment paper if youre baking, or youll spend forever scrubbing stuck-on bits off the tray.
  • Toss the cauliflower in sauce right before serving, because if they sit too long, the coating gets soggy and loses that perfect crunch.
03 -
  • Press the panko firmly onto each floret so it doesnt fall off during cooking, and youll get that perfect, even crunch.
  • Add a tiny pinch of brown sugar to the buffalo sauce if you want it to taste like your favorite wing spot.
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