Air Fryer Buffalo Cauliflower

I was skeptical the first time someone told me cauliflower could replace wings at a party. But after one bite of these crispy, tangy florets fresh from the air fryer, I stopped missing the chicken entirely. The crunch was real, the heat was just right, and suddenly I had a new game day staple that even my meat-loving friends couldn't stop grabbing.

I made these for a small gathering last spring, and they disappeared faster than the actual wings on the table. My friend who swore she hated cauliflower went back for thirds, then asked for the recipe before she left. That's when I knew this wasn't just a substitute, it was the star of the spread.

Ingredients

• Cauliflower florets: Choose a firm, heavy head with tight florets for the best texture and crunch.
• All-purpose flour: Forms the base of the batter that crisps up beautifully in the air fryer.
• Milk: Use dairy or unsweetened plant-based milk, whichever you have on hand works perfectly.
• Garlic powder, onion powder, smoked paprika: These seasonings build the savory depth that makes every bite crave-worthy.
• Hot sauce: Franks RedHot is classic, but feel free to swap in your favorite brand or heat level.
• Butter: Melted butter adds richness to the buffalo sauce, use plant-based if you prefer.
• Honey or agave syrup: A small touch of sweetness balances the heat and tang.
• Celery and carrot sticks: The classic cooling crunch to serve alongside your spicy bites.
• Ranch or blue cheese dressing: Essential for dipping, cooling down the heat with creamy contrast.

Instructions

Preheat and Prep:

Set your air fryer to 200°C (400°F) and give the basket a light spray of oil. This small step prevents sticking and helps the florets crisp up evenly.

Make the Batter:

Whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and lump-free. The batter should coat the back of a spoon without being too thick or runny.

Coat the Cauliflower:

Toss the florets in the batter until every piece is evenly covered. Shake off any excess so they crisp up rather than steam.

Air Fry the First Round:

Arrange florets in a single layer in the basket, working in batches if needed. Air fry for 12 to 15 minutes, shaking the basket halfway through, until golden and crispy.

Mix the Buffalo Sauce:

While the cauliflower cooks, stir together hot sauce, melted butter, and honey or agave in a large bowl. The butter should blend smoothly into the sauce, creating a glossy, cling-ready coating.

Toss in Sauce:

Transfer the hot, crispy florets to the buffalo sauce and toss gently until every piece is drenched. The coating should be generous and evenly distributed.

Second Air Fry:

Return the sauced florets to the air fryer and cook for another 4 to 5 minutes. This sets the sauce and adds an extra layer of caramelized flavor.

Serve Hot:

Pile them on a platter with celery, carrot sticks, and your favorite dipping sauce. Serve immediately while they're still crackling hot.

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The smell of buffalo sauce hitting hot cauliflower is oddly comforting now, it reminds me of lazy Sunday football games and impromptu snack sessions with friends who didn't expect to love vegetables this much. These wings turned skeptics into believers, one crispy bite at a time.

Customizing the Heat

You control the fire here. Swap in mild hot sauce if you're serving kids or anyone who prefers a gentle kick, or go full throttle with extra hot varieties if you like the burn. I've found that adding a pinch of cayenne to the batter amps up the heat from the inside out, which some people love and others regret.

Making It Gluten Free or Vegan

Use a gluten-free flour blend in place of all-purpose, and swap the dairy milk and butter for plant-based versions. The texture stays just as crispy, and the flavor doesn't lose a thing. I've made this both ways and honestly couldn't tell the difference once the buffalo sauce was on.

Serving and Pairing Ideas

These are perfect alongside other finger foods like loaded nachos, sliders, or even a simple green salad for balance. They also reheat surprisingly well in the air fryer, just a few minutes at high heat brings back the crunch. If you're meal prepping, keep the sauce separate and toss right before serving.

• Pair with a cold beer or sparkling water with lime for a refreshing contrast.
• Double the batch if you're feeding a crowd, they go fast.
• Leftovers make a great topping for grain bowls or wraps the next day.

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Once you nail the timing and heat level that works for your air fryer, these become almost effortless. They're the kind of recipe you'll make again and again, tweaking the spice, experimenting with dips, and winning over anyone who doubted cauliflower could ever be this good.

Common Questions

→ How do I get the cauliflower extra crispy?

Lightly spray the battered cauliflower with oil before air frying and avoid overcrowding the basket to ensure even crisping.

→ Can I adjust the spiciness of the buffalo sauce?

Yes, use a milder hot sauce or reduce the amount of sauce to control the heat level.

→ What can I serve with buffalo cauliflower for dipping?

Traditional options include ranch or blue cheese dressing, but vegan dips also work well.

→ Is it possible to make this gluten-free?

Absolutely, substitute the all-purpose flour with a gluten-free flour blend of your choice.

→ Can plant-based ingredients be used for dairy alternatives?

Yes, plant-based milk and butter alternatives can replace dairy to suit vegan or dairy-free preferences.