Crispy Air Fryer Buffalo Cauliflower (Printable)

Spicy, crunchy cauliflower florets with tangy buffalo sauce, air-fried for a crispy finish.

# What You’ll Need:

→ Vegetables

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

# Directions:

01 - Preheat the air fryer to 400°F or oven to 425°F. If using an oven, line a baking tray with parchment paper.
02 - In a large bowl, whisk flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss to coat thoroughly.
04 - Dredge each battered floret in panko breadcrumbs, pressing gently to adhere.
05 - Place the coated florets in a single layer in the air fryer basket or on the prepared baking tray.
06 - Air fry for 15 to 18 minutes, shaking halfway through, or bake for 20 to 25 minutes, flipping once, until golden and crispy.
07 - Combine hot sauce, melted butter, and honey or maple syrup in a small bowl.
08 - Transfer cooked florets to a large bowl and toss with buffalo sauce until evenly coated.
09 - Serve immediately with ranch or blue cheese dressing and celery sticks if desired.

# Expert Hints:

01 -
  • They come out shatteringly crisp without a single drop of frying oil.
  • The buffalo sauce is tangy and bold, with just enough sweetness to balance the heat.
  • You can prep the florets ahead and air-fry them right before guests arrive.
  • Even the pickiest eaters who claim they don't like cauliflower ask for seconds.
02 -
  • Don't skip shaking or flipping halfway through, the bottoms will steam instead of crisp if you leave them untouched.
  • Toss the florets in sauce right before serving, if they sit too long the coating softens and loses that perfect crunch.
  • If your batter is too thick, add water a tablespoon at a time until it flows smoothly off the whisk.
03 -
  • Press the panko firmly onto each floret so it doesn't fall off during cooking, a little pressure goes a long way.
  • Let the cooked florets rest for one minute before tossing in sauce, it helps the coating set and stay crisp longer.
  • If you don't have an air-fryer, the oven method works just as well, you just need to flip them once for even browning.
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