Air Fryer Buffalo Cauliflower

I stumbled on this recipe during a particularly uninspired weeknight when I had a whole cauliflower sitting in the crisper and zero motivation to roast it the same old way. My air fryer was still new enough that I wanted an excuse to use it, and I'd been craving something with heat and crunch. What came out of that experiment was so good I actually texted a photo to my sister mid-bite.

The first time I made these for friends, I didn't mention they were cauliflower until the plate was nearly empty. One of them looked genuinely shocked and said they'd been reaching for them like real wings the whole time. That's when I knew this recipe had earned its place in my regular rotation.

Ingredients

• Cauliflower florets: Use a fresh head and cut them into even bite-sized pieces so they cook uniformly and crisp up on all sides.
• All-purpose flour: This forms the base of your batter and clings to the florets beautifully, swap it for gluten-free flour if needed.
• Milk: Any kind works here, I've used oat milk and regular dairy with equal success, just keep it unsweetened.
• Garlic powder and onion powder: These bring savory depth to the batter and make the florets taste seasoned all the way through.
• Smoked paprika: A little goes a long way, it adds a subtle warmth and a hint of smokiness that feels intentional.
• Hot sauce: Franks RedHot is my go-to because it has the right balance of tang and heat without being overwhelming.
• Butter: Melted butter makes the sauce glossy and rich, but vegan butter works just as well if you want to keep it plant-based.
• Honey or agave: Optional, but a small drizzle smooths out the sharpness of the hot sauce in a way I really love.

Instructions

Preheat and Prep:

Get your air fryer going at 200°C (400°F) and give the basket a light mist of oil. This prevents sticking and helps with browning.

Make the Batter:

Whisk together the flour, milk, and all your spices until smooth and thick enough to coat the back of a spoon. It should look like pancake batter.

Coat the Cauliflower:

Toss the florets into the batter and stir gently until every piece is covered. Shake off any big globs before you move to the basket.

First Air Fry:

Lay them out in a single layer, don't crowd them or they'll steam instead of crisp. Cook for 12 to 15 minutes, shaking the basket halfway through.

Mix the Buffalo Sauce:

While they cook, whisk together hot sauce, melted butter, and honey if you're using it. The smell alone will make you impatient.

Toss in Sauce:

Move the hot florets straight into the bowl of buffalo sauce and toss until they're completely slicked. Use tongs to keep your hands clean.

Second Air Fry:

Put them back in the basket and cook another 4 to 5 minutes to let the sauce set and caramelize slightly. This step makes all the difference.

Serve Immediately:

Pile them on a plate with celery, carrots, and a bowl of ranch or blue cheese dressing. They're best eaten right away while still hot and crispy.

Save

There's something about pulling these out of the air fryer, tossing them in that bright orange sauce, and watching people devour them that makes me feel like I've pulled off a little magic trick. It's become my favorite thing to make when I want to impress without spending all afternoon in the kitchen.

How to Get Them Extra Crispy

If you want restaurant-level crunch, give the battered florets a light spray of oil right before the first air fry. That extra fat helps the outside brown and crisp faster. I also like to leave a little space between each piece so hot air can circulate freely, it makes a noticeable difference in texture.

Adjusting the Heat Level

The beauty of buffalo sauce is that you control the fire. If you're cooking for people who can't handle much heat, use a mild hot sauce or cut it with a little extra butter and honey. If you want it hotter, add a pinch of cayenne or a dash of your favorite fiery hot sauce to the mix.

Making It Ahead and Storing Leftovers

These are honestly best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in the air fryer at 180°C (350°F) for about 5 minutes to bring back some of that crispiness, microwaving will make them soggy.

• You can prep the batter and cut the cauliflower a few hours ahead to save time.
• The buffalo sauce keeps well in the fridge for up to a week if you want to make a bigger batch.
• If serving at a party, keep them warm in a low oven until guests arrive.

Save

This recipe turned cauliflower into something I actually crave, not just tolerate. I hope it does the same for you.

Recipe Questions & Answers

→ How do I get the cauliflower crispy in the air fryer?

Lightly grease the air fryer basket and shake off excess batter before frying. Cooking in batches and shaking halfway helps crispiness.

→ Can I make this dish gluten-free?

Yes, swap all-purpose flour with a gluten-free flour blend keeping measurements the same for similar texture.

→ What is the best sauce to use for the buffalo coating?

A classic hot sauce like Franks RedHot combined with melted butter creates a balanced tangy and spicy coating.

→ How spicy will these cauliflower bites be?

Spice level depends on the hot sauce selected; use milder sauce for less heat or extra hot for a spicier kick.

→ Can I prepare these ahead of time?

They are best served fresh for crispiness but can be reheated gently in the air fryer to regain texture.