Air-Fried Buffalo Cauliflower
If you know me, you know I am obsessed with buffalo (like, embarrassingly so). So when I figured out that Air Fried Buffalo Cauliflower could scratch that spicy, tangy itch, I was fully converted. And yes, even if cauliflower isn’t your thing (no judgment, I promise), this recipe will change your mind, that sauce does all the heavy lifting!
The BEST Air Fryer Buffalo Cauliflower Recipe
Okay, I’ll confess. I am not a cauliflower person. I’ve never been one of those people who’s like, “mmmm, roasted cauliflower, so good on its own!” Nope. Not me. But here’s the thing that I do like about cauliflower: it’s basically a blank canvas, and when you dip it in a seasoned batter and smother it in buffalo sauce? Suddenly, it’s freaking delicious!
Buffalo flavor is genuinely one of my all-time favorites (along with cajun, if you haven’t tried my Cajun Salmon Bites, please go do that immediately). That tangy, spicy flavor of buffalo is just so good! And these air fryer buffalo cauliflower wings soak up that flavor perfectly. The batter gets perfectly crisp in the air fryer, the sauce caramelizes just slightly on the second cook, and the result is wildly good for something that’s, technically, a vegetable.
I love serving these with my Homemade Healthy Ranch Dressing. It’s the perfect cool, creamy contrast to all that heat. Trust me on this one.
Why You’ll Love These Air Fried Cauliflower Wings
- The air fryer is a game-changer here. You get that crispy, golden batter without deep-frying, and it cooks in a fraction of the time. With less mess and oil!
- It’s a crowd-pleaser, even for meat-eaters. I have a LOT of vegetarian friends, and they love these buffalo cauliflower wings. The buffalo sauce is so bold and flavorful that the cauliflower underneath is almost beside the point.
- Two rounds of air frying = next-level texture. The first round crisps up the batter. The second round, after adding the buffalo sauce, lets the sauce caramelize and really cling to each floret. It’s a two-step trick that makes all the difference.
- Quick enough for a weeknight, fun enough for a party. This recipe comes together in about 25 minutes and works beautifully as a snack, appetizer, or veggie side. Game day? Absolutely. Tuesday night? Also yes.
Air Fryer Buffalo Cauliflower Recipe Ingredients
- Cauliflower: Look for a medium head, and try to cut the florets into similar sizes so they cook evenly.
- All-purpose flour: The base of the batter, gives the coating structure.
- Cornstarch: The secret to extra crispiness! Don’t skip this.
- Spices: You need garlic powder, smoked paprika, cayenne pepper and salt to season up the batter directly.
- Water: Brings the batter together! Add 1 tbsp more if it feels too thick.
- Buffalo sauce, for brushing: Use your favorite brand or homemade!
- Ranch for dipping: Healthy ranch is highly recommended here.
Variations & Substitutions
- Gluten-free buffalo cauliflower: You can use a 1:1 gluten-free flour blend in place of all-purpose flour to make this gluten-free. The texture might be slightly different, but it still works well.
- Spice level: If you’re sensitive to heat, reduce or omit the cayenne. If you love heat, add an extra pinch and choose a hotter buffalo sauce.
- Buffalo sauce options: Frank’s RedHot Buffalo is a classic, but feel free to use whatever you love.
- Make it dairy-free: The batter itself is already dairy-free, just make sure to use a dairy-free dipping sauce (or skip the ranch altogether and go with a simple vegan mayo dip).
How to Make Buffalo Cauliflower in the Air Fryer
Step 1: In a bowl, whisk together the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt and water until smooth and slightly thick.
Step 2: Dip each cauliflower floret into the batter, letting the excess drip off, then place in a single layer in the air fryer basket. Work in batches if needed so the basket isn’t overcrowded.
Step 3: Cook at 400°F for 8 minutes, or until the coating is lightly crisp and the cauliflower is tender.
Step 4: Add the buffalo sauce. Brush or toss with buffalo sauce until coated. Return the cauliflower to the air fryer and cook at 400°F for 3–5 more minutes to help the sauce set and caramelize slightly.
Lauren’s Top Tips for the Best Air Fried Buffalo Cauliflower
- Don’t overcrowd the air fryer basket. It’s okay if they touch, but if they are very crowded, it is best to work in batches.
- Let the excess batter drip off. A thick layer of batter might sound like more flavor, but it can turn gummy. Give each floret a quick shake or let it rest on the edge of the bowl for a second before placing it in the basket.
- Cut your florets to a similar size. Uniform pieces = even cooking. If some are tiny and some are huge, you’ll end up with some overdone and some underdone. Aim for roughly 1.5–2 inch pieces.
- Brush the buffalo sauce onto the cauliflower. Personally, I think it is easiest to brush the buffalo sauce onto the cauliflower while it is still in the air fryer!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the air fryer at 375°F for 3 to 4 minutes to bring back some of the crispiness. They won’t be quite as crispy as fresh, but still very good.
- Serve it with: These are incredible dunked in Healthy Ranch Dressing or my Cilantro Ranch Dressing for something a little different. I also use these in my Buffalo Cauliflower Bowls!
FAQs
Yes, absolutely! To bake: place the battered florets on a parchment-lined baking sheet and bake at 425°F for about 20 to 25 minutes, flipping halfway through. Then brush with buffalo sauce and bake for another 5 to 10 minutes. The texture won’t be quite as crispy as the air fryer version, but it’s still really delicious.
Frank’s RedHot Buffalo Wing Sauce is my personal favorite. But you can use any store-bought buffalo sauce you love, or even make your own by mixing hot sauce with melted butter.
If you liked this recipe, you’ll want to try these!
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BEST Buffalo Cauliflower in Air Fryer
Ingredients
Method
- Make the batter. In a bowl, whisk together the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt and water until smooth and slightly thick.¾ cup flour, ¼ cup cornstarch, 1 tsp garlic powder, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, 1 tsp kosher salt, ¾ cup water
- Coat the cauliflower. Dip each cauliflower floret into the batter, letting the excess drip off, then place in a single layer in the air fryer basket. Work in batches if needed so the basket isn’t overcrowded.1 head of cauliflower
- Air fry. Cook at 400°F for 8 minutes, or until the coating is lightly crisp and the cauliflower is tender.
- Add the buffalo sauce. Brush or toss with buffalo sauce until coated.Buffalo sauce for brushing
- Air fry again. Return the cauliflower to the air fryer and cook at 400°F for 3–5 more minutes to help the sauce set and caramelize slightly.
- Finish and serve. Brush with a little extra buffalo sauce just before serving and enjoy while hot.Ranch for dipping
Nutrition
Notes
- Batter consistency matters. It should be thick enough to coat a spoon. If it’s too thick, add water 1 tablespoon at a time.
- Don’t skip the second air fry. That extra 3–5 minutes after saucing is what makes the buffalo sauce caramelize and really cling to each floret.
- Spice level: The batter has a mild heat from the cayenne. For more heat, add an extra pinch or choose a spicier buffalo sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes to bring back some of the crispiness.
- Make it gluten-free by swapping in a 1:1 gluten-free flour blend.
- Serve with Healthy Ranch or Cilantro Ranch for dipping!
