There’s something undeniably comforting about the spicy, tangy kick of buffalo sauce—especially when it clings to crispy, golden bites of cauliflower. I first fell in love with this dish at a cozy little pub, where they served it as an appetizer with a side of cool, creamy ranch. But after one too takeout orders (and a growing love for my air fryer), I knew I had to recreate it at home. The result? A healthier, just-as-delicious version that’s become a staple in my kitchen—whether I’m hosting friends or just craving a flavorful snack.

Ingredients You’ll Need

This recipe keeps things simple, but every ingredient plays a key role in creating that perfect balance of crunch and spice. Here’s what you’ll need:

• 1 large head of cauliflower – Look for one that feels heavy for its size with tight, bright florets.
• ½ cup all-purpose flour – Or swap for gluten-free flour if needed (I’ve had great results with almond flour, too!).
• ½ cup milk (or unsweetened almond milk) – This helps the batter cling to the cauliflower.
• 1 teaspoon garlic powder – Because everything’s better with garlic.
• ½ teaspoon smoked paprika – Adds a subtle depth that pairs beautifully with the buffalo sauce.
• ½ cup buffalo sauce – I prefer Frank’s RedHot for that classic flavor, but use your favorite!
• 1 tablespoon melted butter or olive oil – For richness and to help the sauce stick.
• Salt and pepper – To taste.

Step-by-Step Instructions

Ready to transform that humble cauliflower into something extraordinary? Let’s get cooking!

1. Prep the cauliflower: Cut the head into bite-sized florets—not too big, not too small. Think “pop-in-your-mouth” size. Rinse and pat them very dry (this is key for crispiness!).
2. Make the batter: In a large bowl, whisk together the flour, milk, garlic powder, smoked paprika, salt, and pepper until smooth. It should coat the back of a spoon but still drip off easily.
3. Coat the florets: Dip each floret into the batter, letting any excess drip off, and place them in a single layer in your air fryer basket. Don’t overcrowd—work in batches if needed!
4. Air fry: Cook at 375°F for 10 minutes, flipping halfway, until golden and crispy. While they cook, whisk together the buffalo sauce and melted butter in a large bowl.
5. Toss in sauce: As soon as the cauliflower comes out of the air fryer, toss it in the buffalo sauce mixture until evenly coated. Serve immediately—trust me, they’re best piping hot!

Tip: For extra crispiness, spritz the battered florets lightly with cooking spray before air frying. And if you love a sticky glaze, double-coat them: toss in sauce, air fry for another 2 minutes, then toss again!

Pro Tips, Variations, and Substitutions

Making the perfect batch of Air Fryer Buffalo Cauliflower is easy, but a few pro tips can take it to the next level:

• Crispier bites: For extra crunch, pat the cauliflower florets dry with a paper towel before coating them. This helps the batter stick better and ensures a crispier texture.
• Spice level: Adjust the heat to your liking! If you prefer milder flavors, use half the hot sauce and mix it with melted butter. For extra kick, add a pinch of cayenne pepper to the batter.
• Gluten-free option: Swap the all-purpose flour for almond flour or a gluten-free flour blend to keep this recipe celiac-friendly.
• Vegan-friendly: Use plant-based milk and vegan butter to make this dish completely dairy-free.

What to Serve with Buffalo Cauliflower

These spicy, crispy bites are delicious on their own, but they’re even better with the right pairings! Here are a few ideas:

• Cooling dips: Ranch or blue cheese dressing is a classic choice, but a creamy avocado dip or tangy yogurt sauce also works wonders.
• Crunchy sides: Serve with celery sticks, carrot sticks, or cucumber slices for a refreshing contrast.
• Heartier meals: Turn these into a main dish by stuffing them into tacos, piling them on a salad, or serving them alongside crispy air-fried potatoes.

Storage and Reheating Tips

If you have leftovers (which is rare because these disappear fast!), here’s how to keep them tasting fresh:

• Storage: Place cooled cauliflower in an airtight container and refrigerate for up to 3 days.
• Reheating: To bring back the crispiness, pop them back in the air fryer at 375°F for 3–4 minutes. Avoid the microwave, as it can make them soggy.
• Freezing: While possible, freezing may change the texture. If you must, freeze on a baking sheet first, then transfer to a freezer-safe bag for up to a month. Reheat in the air fryer straight from frozen.

Frequently Asked Questions

Can I use frozen cauliflower?

Yes! Thaw and pat it dry thoroughly before coating to prevent sogginess.

Why is my batter not sticking?

Make sure your florets are dry before dipping, and let the excess batter drip off before air frying.

Can I bake these instead?

Absolutely! Bake at 425°F for 20–25 minutes, flipping halfway, though they won’t be quite as crispy.

What other sauces can I use?

BBQ, honey garlic, or even teriyaki sauce make delicious alternatives to buffalo!

Final Thoughts

There’s something so satisfying about biting into a crispy, spicy piece of buffalo cauliflower—especially when it’s made effortlessly in the air fryer. Whether you’re serving these as a game-day snack, a party appetizer, or just a fun weeknight treat, they’re sure to be a hit. The best part? They’re customizable, healthier than traditional wings, and packed with flavor. So grab your favorite dipping sauce, gather your loved ones, and enjoy every last bite. Happy air frying!