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
based off of Love and Lemons Buffalo Cauliflower, with a few of my own changes made.
- 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!