The BEST Air Fryer Buffalo Cauliflower Recipe

I made Buffalo Cauliflower Bites that actually outshine wings and, no joke, you’ll want to keep scrolling to see why.

I’m obsessed with these Buffalo Cauliflower Bites. I adore the way a medium head of cauliflower, cut into bite-sized florets, soaks up that spicy, tangy sauce and still keeps a little crunch.

I grab them as party bait, as an anytime fix when real wings feel heavy. They’re messy, saucy, slightly charred and stupidly addictive.

But they don’t leave me feeling like I ate a brick of grease. And I love that they feel like a treat without being a full-on cheat.

Hands down my favorite Air Fryer Recipes Easy snack. I could eat them daily, seriously.

No joke, ever.

Ingredients

• Cauliflower — hearty bites that soak up sauce like a sponge.
• Flour — gives a light coating so things crisp up nicely.
• Cold milk or water — keeps the batter thin and silky.
• Cornstarch — makes the exterior noticeably crisp and not gummy.
• Garlic powder — cozy, savory punch without fresh garlic fuss.
• Onion powder — adds a sweet, mellow background onion flavor.
• Smoked paprika — a subtle smokiness that plays well with hot sauce.
• Salt — brings out all the other flavors, simple but essential.
• Black pepper — a little bite that wakes up each morsel.
• Olive or avocado oil — helps browning and gives richness.
• Hot sauce — the fiery tang that defines buffalo cauliflower.
• Butter or vegan butter — mellows heat and adds silky richness.
• Panko or extra cornstarch — optional crunch boost for extra crispness.
• Ranch or blue cheese — cooling dip that balances the heat.
• Parsley or green onions — fresh, bright garnish for contrast.

Ingredient Quantities

• About 1 medium head cauliflower, cut into bite sized florets (about 4 cups)
• 1/2 cup all purpose flour
• 1/2 cup cold water or milk (use plant milk if you want it vegan)
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided (or use avocado oil)
• 1/3 to 1/2 cup hot sauce (Frank’s RedHot is classic)
• 2 tablespoons unsalted butter, melted (or vegan butter for dairy free)
• 1/2 cup panko breadcrumbs or extra cornstarch for a crisper crust (optional)
• Ranch or blue cheese dressing, for serving (optional)
• Chopped fresh parsley or sliced green onions, for garnish (optional)

How to Make this

1. Preheat your air fryer to 400 F (about 200 C) for 5 minutes while you prep the cauliflower.

2. Cut a medium head of cauliflower into bite sized florets, try to keep them similar in size so they cook evenly.

3. In a bowl whisk 1/2 cup all purpose flour, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1/2 cup cold water or milk until you have a smooth batter, a little thicker than pancake batter.

4. Toss the florets in the batter until well coated. If you want extra crunch either toss the battered florets in 1/2 cup panko breadcrumbs or sprinkle a little extra cornstarch on them, both work, panko gives a nicer crust.

5. Drizzle or brush 1 tablespoon of olive oil over the battered florets or lightly spray them with oil so they crisp up in the air fryer.

6. Arrange cauliflower in a single layer in the air fryer basket, don’t overcrowd, do in batches if needed. Cook at 400 F for 12 to 16 minutes, shaking the basket or flipping the florets halfway through, they should be golden and crispy.

7. While they cook stir together 1/3 to 1/2 cup hot sauce and 2 tablespoons melted unsalted butter (or vegan butter), plus the remaining 1 tablespoon olive oil, taste and add a pinch more salt if needed.

8. When the cauliflower is done, transfer to a large bowl, pour the buffalo sauce over and toss gently but thoroughly so each piece is coated.

9. For a stickier, more set coating return the sauced florets to the air fryer for 2 to 3 minutes at 380 F, this helps the sauce cling and the edges get extra crisp.

10. Serve hot with ranch or blue cheese dressing, sprinkle with chopped fresh parsley or sliced green onions if you want, and enjoy.

Equipment Needed

1. Air fryer with a basket large enough to hold a single layer of cauliflower (preheat to 400 F)
2. Cutting board and a sharp chef’s knife for trimming florets
3. Large mixing bowl for batter and tossing the cauliflower
4. Small bowl for mixing the buffalo sauce
5. Whisk (or fork) to make a smooth batter
6. Measuring cups and spoons for the flour, cornstarch, spices and liquids
7. Tongs or a slotted spoon to flip and transfer florets without making a mess
8. Pastry brush or oil spray bottle to lightly coat the battered florets with oil

FAQ

The BEST Air Fryer Buffalo Cauliflower Recipe Substitutions and Variations

• All purpose flour: swap with equal parts chickpea flour for nuttier flavor and more protein, or use 1/2 cup rice flour for a gluten free option that stays light. If you only have whole wheat flour, use it but the batter will be a bit denser.
• Cold water or milk: use cold unsweetened oat milk or almond milk to keep it dairy free, or try carbonated water for an extra airy, crisp batter. If you want richness, use buttermilk for tangy flavor, thin with a little water if it’s too thick.
• Unsalted butter: replace with vegan butter 1:1 for dairy free, or use melted coconut oil for a hint of sweetness. If you like deeper flavor, browned butter works great but it will add nutty notes.
• Panko breadcrumbs or extra cornstarch: sub with crushed cornflakes or finely ground tortilla chips for extra crunch, or use crushed pretzels for salty bite. For a gluten free crisp without crumbs, toss florets in extra cornstarch then spray lightly with oil before air frying.

Pro Tips

1. Make the batter a little thicker than pancake batter but not gluey. If it feels too thin add a teaspoon of extra flour or cornstarch at a time until it clings to the florets. Too thin and the sauce will make them soggy.

2. Don’t crowd the basket. Air fry in a single layer and do batches if needed. Crowding causes steaming, not crisping, so you’ll lose that crunchy exterior.

3. For extra crunch, double crisp: air fry once until golden, toss in sauce, then return to the air fryer for 2 to 3 minutes at a slightly lower temp so the sauce sets and edges get extra crisp. Works way better than skipping the second pass.

4. Use cold liquid (milk or plant milk) in the batter and let battered florets rest 5 minutes before coating with panko. The cold liquid firms up the batter and letting it sit helps the coating stick and fry up crisper.