This Air Fryer Buffalo Cauliflower became my go-to snack the first time I tested it on a game night. I was looking for something with the spicy, tangy punch of traditional wings but lighter and easier to prepare. After a few iterations I landed on a thin, seasoned batter and a quick air-fry finish that gives the florets a satisfyingly crisp exterior while keeping the inside tender. My family — including the stubborn wing purist — ended up devouring plate after plate, dunking each piece into cool blue cheese dressing and negotiating the last celery stick.

I first discovered this approach when I wanted to offer a vegetarian option that still felt indulgent. What makes it special is the contrast: airy, slightly crunchy batter with a vegetal, almost nutty cauliflower center, finished with a buttery buffalo glaze that clings to each floret. It’s the kind of recipe that turns an everyday head of cauliflower into something festive, and because it’s made in the air fryer, cleanup is minimal and you get crisp results without deep frying.

Ingredients

• Cauliflower: Choose a firm, medium head (about 1 1/2 to 2 pounds). Look for tight, white curds and minimal browning at the stem. Cutting uniform florets helps them cook evenly and improves the final texture.
• All-purpose flour: 1/2 cup provides structure for the thin batter. For a lighter crust, sift the flour first; for gluten-free, see substitutions below.
• Water: 1/2 cup to loosen the batter — room-temperature works best to hydrate the flour quickly and prevent clumping.
• Seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper add an immediately recognizable savory backbone.
• Buffalo sauce: 3/4 cup of your preferred bottled sauce (Frank’s RedHot is classic) or homemade hot sauce + melted butter mixture for the authentic tangy finish.
• Unsalted butter: 1 tablespoon, melted, to round and mellow the buffalo sauce and help it adhere to the crust.
• Cooking spray: A light coating for the air fryer basket will prevent sticking and help the crust brown evenly.

Instructions

Prepare the cauliflower: Remove green leaves and trim the stem so the head rests flat. Cut into bite-sized florets about 1 to 1 1/2 inches each. Try to make them uniform — pieces that are too large will steam inside before the exterior crisps. Rinse and dry thoroughly with a clean towel to help the batter adhere. Make the batter: In a large mixing bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup water, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Aim for a consistency that coats the back of a spoon — thick enough to stick but still pourable. If it’s too thick, add small tablespoons of water; if too thin, dust in a little more flour. Coat the florets: Drop the cauliflower into the batter and toss until each floret is evenly coated. Lift florets with tongs and let excess batter drip back into the bowl. Arrange in a single layer on a wire rack or plate while you preheat the air fryer — this helps the batter set slightly and prevents clumping. Preheat and air fry: Preheat the air fryer to 375°F (190°C) for about 3 minutes. Lightly spray the basket with cooking spray. Place battered florets in a single layer without overcrowding; cook in batches if necessary. Air fry at 375°F for 12–15 minutes, shaking or flipping halfway through, until golden brown and crisp at the edges. Look for slight browning and a firm exterior when pressed with tongs. Prepare the buffalo glaze: While the cauliflower cooks, whisk together 3/4 cup buffalo sauce and 1 tablespoon melted unsalted butter in a small bowl. The butter tames the heat and helps the sauce cling to the battered surface. Toss and serve: Once cooked, transfer florets to a large bowl, pour the buffalo glaze over them, and toss gently until each piece is coated. Serve immediately with ranch or blue cheese dressing and celery sticks.

Storage Tips

For short-term storage, let the florets cool completely then place them in an airtight container and refrigerate for up to 3 days. If you plan to freeze, flash-freeze the un-sauced battered florets on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen florets directly in the air fryer at 360°F for 8–12 minutes, turning halfway, then toss in warm buffalo sauce. Sauced leftovers should be kept chilled and consumed within 24–48 hours for best texture.

Ingredient Substitutions

To make this gluten-free, replace the all-purpose flour with 1/2 cup chickpea flour or a 1:1 gluten-free flour blend — note that chickpea flour yields a slightly denser crust with a pleasant nutty flavor. For dairy-free, swap the melted butter for 1 tablespoon neutral oil (avocado or light olive oil) or use a vegan butter alternative. If you prefer milder heat, substitute half the buffalo sauce with a mild hot sauce or add a tablespoon of honey to balance the acidity.

Serving Suggestions

Serve on a large platter with bowls of ranch and blue cheese dressing, plenty of celery sticks, and carrot batons for crunch. For a more filling option, pile buffalo cauliflower over a bed of steamed rice or mixed greens, drizzle with extra dressing, and sprinkle with chopped scallions and sesame seeds for texture contrast. For parties, arrange with lemon wedges and a sprinkling of chopped fresh parsley to brighten the plate.

Cultural Background

Buffalo sauce has roots in American bar culture — originating from Buffalo, New York — and has become a ubiquitous flavor profile across many dishes beyond chicken wings. Transforming tender cauliflower with a batter and buffalo glaze is a modern vegetarian riff on classic wings, blending the tangy heat of hot sauce and butter with plant-forward ingredients to create a shareable appetizer that borrows Americana familiarity and makes it approachable for meat-free eaters.

Seasonal Adaptations

In summer, serve alongside grilled corn salad and chilled beers for an outdoor-friendly platter. In colder months, switch to a maple-chipotle buffalo glaze for a smoky-sweet finish and serve with warm roasted potatoes. Holiday gatherings call for milder sauce and garnishes like chopped chives or roasted pepitas for a festive look.

Meal Prep Tips

Prep florets and batter the day before: store battered, uncooked florets spaced on a tray covered with plastic wrap in the refrigerator for up to 12 hours. Air fry just before serving for the best texture. If making multiple batches, keep finished florets on a wire rack in a low oven (200°F) to maintain warmth and crispness while you cook the remaining pieces.

At its heart, this is a simple, joyful dish: spicy, crunchy, and perfect for sharing. Try it once and you’ll find yourself improvising variations — a sure sign of a keeper.