Crispy Air-Fryer Buffalo Cauliflower (Printable)

Spicy, crunchy cauliflower florets crisped golden with buffalo sauce using an air-fryer or oven, ideal for snacking.

# What You Need:

→ Vegetables

01 - 1 medium cauliflower head, 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., Frank's RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)

# Directions:

01 - Preheat air-fryer to 400°F or oven to 425°F. If using oven, line a baking tray with parchment paper.
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 until evenly coated.
04 - Dredge each battered floret in panko breadcrumbs, pressing gently to ensure adherence.
05 - Place coated florets in a single layer in the air-fryer basket or on the prepared baking tray.
06 - Air-fry for 15–18 minutes, shaking halfway through, or bake for 20–25 minutes, flipping once, until golden and crispy.
07 - Combine hot sauce, melted butter, and optional honey or maple syrup in a small bowl.
08 - Transfer cauliflower florets to a large bowl and toss with buffalo sauce until evenly coated.
09 - Serve immediately, optionally with ranch or blue cheese dressing and celery sticks.

# Expert Suggestions:

01 -
  • They deliver all the spicy, tangy satisfaction of wings without the guilt or the grease.
  • The air-fryer makes them impossibly crispy on the outside while keeping the inside tender.
  • Theyre adaptable to any spice level, dietary preference, or last-minute craving.
02 -
  • Dont overcrowd the air-fryer basket or baking tray, or the florets will steam instead of crisp.
  • Toss them in sauce right before serving, not earlier, or theyll lose their crunch within minutes.
  • If you want extra heat, add a pinch of cayenne to the batter or drizzle more hot sauce at the end.
03 -
  • Press the panko firmly onto each floret with your fingertips so it really sticks and crisps up.
  • Use a pastry brush to coat the florets lightly with oil before cooking for an even deeper golden color.
  • Taste your hot sauce before mixing it into the butter—some brands are much saltier or spicier than others.
Go Back