Crispy Air-Fryer Buffalo Cauliflower (Printable)

Spicy cauliflower florets in tangy sauce deliver crunchy, flavorful bites ideal for quick snacks or parties.

# What You'll 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)

# How to Make It:

01 - Preheat the air fryer to 400°F or the oven to 425°F; if using an oven, line a baking tray with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss thoroughly to ensure even coating.
04 - Dredge each battered floret in panko breadcrumbs, pressing lightly to adhere the 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 halfway through, or bake in the oven for 20 to 25 minutes, flipping once, until golden and crispy.
07 - Combine hot sauce, melted butter, and honey or maple syrup if using in a small bowl; stir until blended.
08 - Transfer cooked cauliflower bites to a large bowl, pour the buffalo sauce over them, and toss gently to coat evenly.
09 - Serve immediately, optionally accompanied by ranch or blue cheese dressing and celery sticks.

# Expert Advice:

01 -
  • They taste indulgent but leave you feeling lighter than actual wings.
  • The crispy panko crust holds up even after tossing in sauce.
  • You can make them as mild or fiery as you want without changing anything else.
  • They disappear fast at parties, and people always ask for the recipe.
02 -
  • Don't skip shaking or flipping halfway through, or the bottoms will stay pale and soft.
  • Toss them in sauce right before serving, not ahead of time, or the coating will get soggy.
  • If your batter is too thick, add a tablespoon of water at a time until it coats smoothly.
03 -
  • Press the panko on with your palms, not your fingers, so it sticks evenly without gaps.
  • If you want them extra crispy, spray or brush a tiny bit of oil on the coated florets before cooking.
  • Taste the buffalo sauce before tossing, because hot sauce brands vary wildly in heat and you might want to adjust the butter or honey.
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