I turn humble cauliflower into Buffalo Cauliflower Bites in the air fryer using a few pantry staples and one small technique that cuts prep time dramatically.
I always get suspicious when something called The BEST actually lives up to it, but these Air Fryer Buffalo Cauliflower totally do. Bite-sized, spicy, and way healthier than wings, they make perfect vegetarian snacks that you will want at every game day.
I use fresh cauliflower and Frank’s RedHot for that bright vinegary kick, no fuss. They pop out crispy from the air fryer and people keep asking if they’re from a restaurant.
If you’re into Buffalo Cauliflower Bites or surfing Air Fryer Recipes Easy lists, try this and be ready to get hooked.
Ingredients
- Cauliflower: Crunchy, low calorie, high in fiber and vitamin C, makes it veggie star.
- Flour and plant milk: Creates the batter, adds carbs and binders, not a big protein source.
- Panko breadcrumbs: Optional for extra crunch, adds texture and light carbs with little flavor.
- Frank’s hot sauce: Brings tangy vinegar heat, mostly flavor not calories, lots of zip.
- Butter or vegan butter: Melts into the sauce, adds richness and fat, swap vegan if needed.
- Spices (garlic, paprika): Tiny amounts punch up savory notes, no extra calories, big flavor boost.
- Ranch or blue cheese: Creamy dip cools the heat, adds fat and tang, optional but addictive.
- Neutral oil: Helps crisp in the air fryer, small amount boosts browning and mouthfeel.
Ingredient Quantities
- 1 medium head cauliflower (about 1 to 1.5 lb), florets
- 3/4 cup all purpose flour
- 3/4 cup water or unsweetened plant milk (almond or soy)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
- 1 cup panko breadcrumbs (optional for extra crunch)
- 1/2 cup Franks RedHot or other cayenne hot sauce
- 2 tablespoons unsalted butter melted (or vegan butter)
- 1 to 2 tablespoons neutral oil (avocado or canola) for tossing or spraying
- Ranch or blue cheese dressing for serving (optional)
- Fresh chopped parsley or chives for garnish (optional)
How to Make this
1. Preheat your air fryer to 375 F and cut 1 medium head cauliflower into bite size florets, then pat them dry with a towel so the batter sticks better.
2. Make the batter: whisk 3/4 cup all purpose flour with 3/4 cup water or unsweetened plant milk (almond or soy), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 to 1/2 teaspoon cayenne if you want heat. Batter should be thick enough to coat yet still runny, add a splash more water if it seems too thick.
3. Optional extra crunch: put 1 cup panko breadcrumbs in a shallow bowl. Dip each floret into the batter, let excess drip off, then toss in panko to coat. If you skip panko, the batter alone works fine.
4. Lightly toss the coated florets with 1 to 2 tablespoons neutral oil (avocado or canola) or spray them in the basket so they crisp up. Arrange in a single layer in the air fryer basket, do not overcrowd, work in batches if needed.
5. Air fry at 375 F for about 12 to 15 minutes, shaking or flipping the florets halfway through, until edges are golden and crisp. Times vary by air fryer so check early, you can always add a minute or two.
6. While they cook make the buffalo sauce by whisking 1/2 cup Franks RedHot or other cayenne hot sauce with 2 tablespoons melted unsalted butter or vegan butter until smooth.
7. When the cauliflower is done, transfer to a large bowl, pour the buffalo sauce over and toss gently to coat. For extra set and extra crisp, return sauced florets to the air fryer for 2 to 3 minutes at 375 F.
8. Serve hot with ranch or blue cheese dressing if you like, and sprinkle fresh chopped parsley or chives on top. Tip: patting florets dry, not crowding the basket, and using panko plus a little oil are the biggest hacks for crispiness.
Equipment Needed
1. Air fryer with basket (set to 375 F)
2. Large mixing bowl for batter and tossing
3. Whisk plus measuring cups and spoons
4. Chef’s knife and cutting board to cut the cauliflower
5. Shallow bowl or plate for the panko crumbs
6. Tongs or a slotted spoon to dip and transfer florets
7. Kitchen towel or paper towels to pat the florets dry
8. Oil mister or pastry brush and oven mitts for handling hot basket
FAQ
The BEST Air Fryer Buffalo Cauliflower Recipe Substitutions and Variations
- All purpose flour: swap for chickpea flour or a 1:1 gluten free baking blend. Chickpea makes it nuttier and extra crisp, it may thicken the batter so just add a splash more liquid if needed.
- Water or unsweetened plant milk: use cold dairy milk for richer flavor, or try cold sparkling water, it’ll make the batter lighter and crispier.
- Panko breadcrumbs: replace with crushed cornflakes, crushed tortilla chips or gluten free breadcrumbs for a similar crunchy coating and extra flavor.
- Frank’s RedHot + butter: no Frank’s? use any cayenne style hot sauce or mix sriracha with a splash of vinegar and a pinch of sugar to mimic buffalo sauce; instead of butter use melted olive oil or vegan butter.
Pro Tips
– Pat the florets really dry, then either dust them lightly with 1 to 2 tablespoons of cornstarch or stir that into the batter. Cornstarch gives a snappier crust and helps breadcrumbs stick. Dont skip this if you want proper crunch.
– Sprinkle about 1 teaspoon baking powder into the batter and let it sit 4 to 5 minutes before coating. That little lift makes the coating lighter and crispier. If the batter thickens too much while resting add a splash of the plant milk or water.
– Use panko and toss it with a bit of neutral oil so it browns evenly. Arrange each piece in a single layer in the air fryer, dont crowd the basket, and shake or flip partway through. Doing smaller batches is annoying but worth it for even crisping.
– When saucing, toss gently and then give them 1 to 3 minutes back in the air fryer so the sauce sets and the pieces crisp again. Or keep extra sauce on the side for dipping if you want to preserve more crunch.
The BEST Air Fryer Buffalo Cauliflower Recipe
I turn humble cauliflower into Buffalo Cauliflower Bites in the air fryer using a few pantry staples and one small technique that cuts prep time dramatically.
4
servings
287
kcal
Equipment: 1. Air fryer with basket (set to 375 F)
2. Large mixing bowl for batter and tossing
3. Whisk plus measuring cups and spoons
4. Chef’s knife and cutting board to cut the cauliflower
5. Shallow bowl or plate for the panko crumbs
6. Tongs or a slotted spoon to dip and transfer florets
7. Kitchen towel or paper towels to pat the florets dry
8. Oil mister or pastry brush and oven mitts for handling hot basket
Ingredients
-
1 medium head cauliflower (about 1 to 1.5 lb), florets
-
3/4 cup all purpose flour
-
3/4 cup water or unsweetened plant milk (almond or soy)
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon smoked paprika
-
1 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
1/4 to 1/2 teaspoon cayenne pepper (optional)
-
1 cup panko breadcrumbs (optional for extra crunch)
-
1/2 cup Franks RedHot or other cayenne hot sauce
-
2 tablespoons unsalted butter melted (or vegan butter)
-
1 to 2 tablespoons neutral oil (avocado or canola) for tossing or spraying
-
Ranch or blue cheese dressing for serving (optional)
-
Fresh chopped parsley or chives for garnish (optional)
Directions
- Preheat your air fryer to 375 F and cut 1 medium head cauliflower into bite size florets, then pat them dry with a towel so the batter sticks better.
- Make the batter: whisk 3/4 cup all purpose flour with 3/4 cup water or unsweetened plant milk (almond or soy), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 to 1/2 teaspoon cayenne if you want heat. Batter should be thick enough to coat yet still runny, add a splash more water if it seems too thick.
- Optional extra crunch: put 1 cup panko breadcrumbs in a shallow bowl. Dip each floret into the batter, let excess drip off, then toss in panko to coat. If you skip panko, the batter alone works fine.
- Lightly toss the coated florets with 1 to 2 tablespoons neutral oil (avocado or canola) or spray them in the basket so they crisp up. Arrange in a single layer in the air fryer basket, do not overcrowd, work in batches if needed.
- Air fry at 375 F for about 12 to 15 minutes, shaking or flipping the florets halfway through, until edges are golden and crisp. Times vary by air fryer so check early, you can always add a minute or two.
- While they cook make the buffalo sauce by whisking 1/2 cup Franks RedHot or other cayenne hot sauce with 2 tablespoons melted unsalted butter or vegan butter until smooth.
- When the cauliflower is done, transfer to a large bowl, pour the buffalo sauce over and toss gently to coat. For extra set and extra crisp, return sauced florets to the air fryer for 2 to 3 minutes at 375 F.
- Serve hot with ranch or blue cheese dressing if you like, and sprinkle fresh chopped parsley or chives on top. Tip: patting florets dry, not crowding the basket, and using panko plus a little oil are the biggest hacks for crispiness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 287kcal
- Fat: 13.5g
- Saturated Fat: 5g
- Trans Fat: 0.13g
- Polyunsaturated: 1g
- Monounsaturated: 5.25g
- Cholesterol: 15.5mg
- Sodium: 750mg
- Potassium: 322mg
- Carbohydrates: 40.5g
- Fiber: 4.75g
- Sugar: 5.25g
- Protein: 7.5g
- Vitamin A: 100IU
- Vitamin C: 84mg
- Calcium: 50mg
- Iron: 1.1mg