I just made Buffalo Cauliflower Bites in the air fryer and I’m not kidding when I say they crisp like wings and hit with that spicy tang without the meat so you should keep scrolling.
I’m obsessed with these Buffalo Cauliflower Bites. I keep saying they’re my go-to snack because they hit spicy, tangy, crunchy notes in one bite.
I love how 1 head cauliflower soaks up 1/2 cup hot sauce and still stays a bit tender inside. And I don’t feel gross afterward since it’s a vegetable doing wing-level work.
Sometimes I toss them in more sauce straight out of the basket. Seriously addictive.
Ranch disappears fast. This is why I make Air Fryer Recipes Easy more than anything else, for late-night snacking, game day, or when I want insane flavor with less mess.
Ingredients
- Cauliflower: crunchy base that soaks up sauce, kinda healthy and totally satisfying.
- Flour: makes the coating stick, gives body so bites aren’t soggy.
- Cornstarch: keeps things extra crispy, it’s the secret crunch helper.
- Water or plant milk: binds the batter, keeps it light and dairy-free if needed.
- Garlic powder: adds savory punch without fuss, warm and familiar.
- Onion powder: rounds out savory notes, gives subtle sweetness.
- Smoked paprika: smoky warmth, gives depth without being spicy.
- Salt: basic flavor booster, makes everything taste intentional.
- Pepper: gentle heat and sharpness, wakes up the sauce.
- Panko breadcrumbs: extra crunch, basically the crunch boss if you want it.
- Olive oil: helps crisp and browns edges, keeps things from drying.
- Hot sauce: the fiery soul of buffalo, tangy and bold.
- Butter or vegan butter: mellows heat, adds richness and silky coating.
- Honey or maple syrup: subtle sweetness that balances the heat, optional but nice.
- Ranch or blue cheese dressing: cooling dip, creamy counterpoint to spicy bites.
- Celery sticks: fresh crunch, palette cleanser between spicy bites.
- Fresh parsley: bright garnish, makes it look homemade and cheerful.
Ingredient Quantities
- 1 head cauliflower, cut into bite sized florets (about 1.5 lb)
- 3/4 cup all purpose flour
- 2 tbsp cornstarch
- 3/4 cup water or unsweetened plant milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs (optional for extra crisp)
- 1 tbsp olive oil
- 1/2 cup hot sauce (Frank’s RedHot recommended)
- 2 tbsp unsalted butter, melted or vegan butter
- 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
- Ranch or blue cheese dressing, for serving
- Celery sticks, for serving
- Chopped fresh parsley, for garnish (optional)
How to Make this
1. Preheat your air fryer to 400 F (200 C) for about 5 minutes while you get stuff ready.
2. Whisk together 3/4 cup all purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper and 3/4 cup water or unsweetened plant milk until smooth and thick enough to coat — if it’s too thick add a splash more liquid.
3. Toss about
1.5 lb cauliflower florets in the batter so each piece gets a good coating. If you want extra crunch, put 1/2 cup panko breadcrumbs in a bowl and press the battered florets into the panko to coat.
4. Lightly brush or spray the air fryer basket with 1 tbsp olive oil (or toss the coated florets with the oil) so they crisp instead of sticking.
5. Arrange cauliflower in a single layer in the basket, not overcrowding. You may need to cook in batches. Cook at 400 F for 12 to 15 minutes, shaking or flipping halfway, until golden and edges look crisp.
6. While they cook, make the buffalo sauce by whisking together 1/2 cup hot sauce (Frank’s recommended), 2 tbsp melted unsalted butter or vegan butter and 1 tbsp honey or maple syrup if you want a touch of sweetness. Taste and adjust.
7. When the cauliflower is done, transfer to a bowl, pour the buffalo sauce over and toss gently but quickly so every bite’s coated. If you want the sauce to stick better, return sauced florets to the air fryer for 2 to 3 more minutes.
8. Serve immediately with ranch or blue cheese dressing, celery sticks and chopped fresh parsley for garnish. They’re best hot and crunchy.
9. Tips: don’t skip the cornstarch in the batter — it makes the crust lighter and crispier. Panko is optional but worth it if you want that extra crunch. Work in batches so they don’t steam.
10. Leftovers reheat great in the air fryer for 3 to 5 minutes to bring back crispiness, but they’re best the same day.
Equipment Needed
1. Air fryer (preheats to 400 F)
2. 2 mixing bowls (one for batter, one for panko/holding coated florets)
3. Whisk (or fork) for the batter
4. Measuring cups and spoons
5. Tongs or a slotted spoon for flipping and tossing
6. Pastry brush or oil spray bottle to oil the basket
7. Baking sheet or plate to stage batches and rest cooked florets
8. Small bowl and spoon for whisking the buffalo sauce
FAQ
The BEST Air Fryer Buffalo Cauliflower Recipe Substitutions and Variations
- All purpose flour: substitute with 1 to 1 gluten free flour blend for a gluten free version, or use chickpea (garbanzo) flour for extra protein and a slightly nuttier flavor. Chickpea may make the batter thicker so add a splash more water if needed.
- Cornstarch: swap with arrowroot powder or tapioca starch, same amount. Both give the same crispiness, just avoid arrowroot with prolonged high heat or it can get a bit gummy.
- Panko breadcrumbs (optional): use crushed cornflakes, crushed tortilla chips, or regular fine breadcrumbs if you want extra crunch. Crushed pretzels work great too for a salty twist.
- Unsalted butter: replace with vegan butter or melted coconut oil for dairy free, or use extra virgin olive oil for a lighter, savory finish. If using oil, toss florets lightly so they dont get too greasy.
Pro Tips
– Let the battered florets rest on a rack or plate for 5 minutes before air frying so the coating firms up a bit. If you toss them straight into the basket while the batter is wet a lot will drip off and you lose the crust. Patience = crunch.
– Don’t overcrowd the basket. Cook in small single-layer batches and shake or flip halfway. If they steam together you get soft cauliflower not crispy bites. Use tongs to separate any pieces that stick.
– If you want extra crisp without frying twice, spray or brush a little oil on the florets just before they finish cooking and crank the temp for the last 2 minutes. That gives a golden finish without sogginess. For better sauce adhesion, toss in sauce, then give them 2 mins back in the air fryer.
– Make the sauce ahead and taste it. Hot sauce varies so add honey or maple syrup, or a splash more butter to balance heat. If you like it tangier add a little vinegar or lemon juice. Leftovers crisp up best in the air fryer for a few minutes instead of the microwave.
The BEST Air Fryer Buffalo Cauliflower Recipe
I just made Buffalo Cauliflower Bites in the air fryer and I’m not kidding when I say they crisp like wings and hit with that spicy tang without the meat so you should keep scrolling.
4
servings
290
kcal
Equipment: 1. Air fryer (preheats to 400 F)
2. 2 mixing bowls (one for batter, one for panko/holding coated florets)
3. Whisk (or fork) for the batter
4. Measuring cups and spoons
5. Tongs or a slotted spoon for flipping and tossing
6. Pastry brush or oil spray bottle to oil the basket
7. Baking sheet or plate to stage batches and rest cooked florets
8. Small bowl and spoon for whisking the buffalo sauce
Ingredients
1 head cauliflower, cut into bite sized florets (about 1.5 lb)
3/4 cup all purpose flour
2 tbsp cornstarch
3/4 cup water or unsweetened plant milk
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup panko breadcrumbs (optional for extra crisp)
1 tbsp olive oil
1/2 cup hot sauce (Frank's RedHot recommended)
2 tbsp unsalted butter, melted or vegan butter
1 tbsp honey or maple syrup (optional, for a touch of sweetness)
Ranch or blue cheese dressing, for serving
Celery sticks, for serving
Chopped fresh parsley, for garnish (optional)
Directions
- Preheat your air fryer to 400 F (200 C) for about 5 minutes while you get stuff ready.
- Whisk together 3/4 cup all purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper and 3/4 cup water or unsweetened plant milk until smooth and thick enough to coat — if it's too thick add a splash more liquid.
- Toss about
- 5 lb cauliflower florets in the batter so each piece gets a good coating. If you want extra crunch, put 1/2 cup panko breadcrumbs in a bowl and press the battered florets into the panko to coat.
- Lightly brush or spray the air fryer basket with 1 tbsp olive oil (or toss the coated florets with the oil) so they crisp instead of sticking.
- Arrange cauliflower in a single layer in the basket, not overcrowding. You may need to cook in batches. Cook at 400 F for 12 to 15 minutes, shaking or flipping halfway, until golden and edges look crisp.
- While they cook, make the buffalo sauce by whisking together 1/2 cup hot sauce (Frank's recommended), 2 tbsp melted unsalted butter or vegan butter and 1 tbsp honey or maple syrup if you want a touch of sweetness. Taste and adjust.
- When the cauliflower is done, transfer to a bowl, pour the buffalo sauce over and toss gently but quickly so every bite's coated. If you want the sauce to stick better, return sauced florets to the air fryer for 2 to 3 more minutes.
- Serve immediately with ranch or blue cheese dressing, celery sticks and chopped fresh parsley for garnish. They're best hot and crunchy.
- Tips: don’t skip the cornstarch in the batter — it makes the crust lighter and crispier. Panko is optional but worth it if you want that extra crunch. Work in batches so they don't steam.
- Leftovers reheat great in the air fryer for 3 to 5 minutes to bring back crispiness, but they're best the same day.
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: 230g
- Total number of serves: 4
- Calories: 290kcal
- Fat: 10.1g
- Saturated Fat: 4g
- Trans Fat: 0.2g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.1g
- Cholesterol: 15mg
- Sodium: 715mg
- Potassium: 588mg
- Carbohydrates: 44.8g
- Fiber: 4.5g
- Sugar: 6.5g
- Protein: 6.6g
- Vitamin A: 50IU
- Vitamin C: 82.5mg
- Calcium: 43.5mg
- Iron: 1.1mg
