Miley This Buffalo Cauliflower in Air Fryer is a delicious combination of spicy and savory, with a hint of garlic, all inside a buttery crispy breading. It’s slightly different and very special, and perfect for the game day season!
This Buffalo Cauliflower has been a favorite of mine for over a decade, and I’ll never stop raving about it. It’s that good. If you’re looking for a seasonal appetizer that isn’t wings, then this is it! This is the snack that every party spread needs.
The combination of hot sauce and butter together in this cauliflower is incredible! The butter mellows out the heat of the hot sauce, and it’s such a great pairing it’s almost like they were made to go together. Add a touch of garlic and paprika, my favorite crispy panko breading, and side of ranch dressing on top, and you’re as close to snack perfection as you’re ever gonna get.
Why You’ll Love This Recipe
This recipe brings serious snack energy with very little effort and no deep frying.
Big crunch: The air fryer gives the cauliflower a crisp bite that holds up to sauce.
Bold flavor: That tangy, spicy coating delivers classic Buffalo vibes in every piece.
Quick cook time: Everything comes together fast, perfect for busy evenings.
Lighter feel: No oil-heavy frying, yet still satisfying and filling.
Flexible serving: Works great as a snack, side, or game-day bite.
Easy cleanup: Fewer dishes make this one even better.
Ingredients
For the Cauliflower:
- 1 medium head cauliflower, cut into bite-size florets
- ¾ cup all-purpose flour
- ¾ cup water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Buffalo Sauce:
- ½ cup hot sauce
- 2 tablespoons melted butter
- 1 tablespoon honey
- ½ teaspoon garlic powder
Optional for Serving:
- Ranch dressing
- Blue cheese dressing
- Chopped green onions
- Celery sticks
Step-by-Step Instructions
1. Prep the Cauliflower
Start by washing the cauliflower well and drying it completely. Cut it into even florets so they cook at the same pace. Smaller pieces get crisp faster, while larger ones stay soft inside. Aim for bite-size pieces that feel easy to snack on.
2. Make the Batter
In a large bowl, whisk together flour, water, garlic powder, onion powder, paprika, salt, and black pepper. The batter should feel smooth and thick enough to coat the cauliflower without dripping too much. Adjust with a small splash of water if needed.
3. Coat the Florets
Add the cauliflower florets to the batter and toss until every piece gets covered. Lift each floret gently and let extra batter drip off. This step helps keep the coating light and crisp instead of heavy.
4. Air Fry Until Crisp
Preheat the air fryer to 380°F. Place the coated cauliflower in a single layer in the basket. Cook for 14 to 16 minutes, shaking halfway through. The coating should look dry, firm, and lightly golden.
5. Mix the Buffalo Sauce
While the cauliflower cooks, stir hot sauce, melted butter, honey, and garlic powder in a bowl. Taste and adjust heat level if needed. The sauce should feel tangy, spicy, and slightly sweet.
6. Sauce and Finish
Transfer the cooked cauliflower to a clean bowl and pour the Buffalo sauce over it. Toss gently so every piece gets coated. Return the cauliflower to the air fryer and cook for 4 more minutes until sticky and slightly caramelized.
Tips & Variations
Small changes can shift the flavor without extra work.
- Cook the cauliflower plain first, then sauce and cook again.
- Add cayenne to the batter for more heat.
- Increase honey for a milder bite.
- Add fresh minced garlic to the sauce.
- Sprinkle breadcrumbs on top before the first cook.
Serving Suggestions
Buffalo Cauliflower in Air Fryer shines as a party snack with cool dipping sauces on the side. Ranch brings balance, while blue cheese adds that classic pairing. A handful of celery sticks keeps everything fresh and crunchy.
For a fuller plate, serve it next to wraps, grain bowls, or salads. I also love piling it into tacos with lettuce and a drizzle of sauce. The heat and crunch make every bite exciting.
Frequently Asked Questions
Can I make this gluten-free?
Yes, swap the flour with a gluten-free blend that coats well.
Why did my coating turn soft?
Too much batter can cause that. Let excess drip off before cooking.
Can I prepare this ahead of time?
You can prep the batter and sauce earlier, though cooking works best right before serving.
How do I reheat leftovers?
Place them back in the air fryer for a few minutes until hot and crisp.
Does frozen cauliflower work?
Fresh cauliflower gives better texture and crispness.
How spicy is this recipe?
The heat feels moderate, though you can adjust the sauce easily.
Final Thoughts
Buffalo Cauliflower in Air Fryer delivers that crave-worthy crunch with bold sauce and simple steps. It feels indulgent without the heaviness of deep frying, which makes it easy to enjoy often.
Buffalo Cauliflower in Air Fryer
Ingredients
For the Cauliflower:
- 1 medium head cauliflower cut into bite-size florets
- ¾ cup all-purpose flour
- ¾ cup water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Buffalo Sauce:
- ½ cup hot sauce
- 2 tablespoons melted butter
- 1 tablespoon honey
- ½ teaspoon garlic powder
Optional for Serving:
- Ranch dressing
- Blue cheese dressing
- Chopped green onions
- Celery sticks
Instructions
- Prep the Cauliflower: Start by washing the cauliflower well and drying it completely. Cut it into even florets so they cook at the same pace. Smaller pieces get crisp faster, while larger ones stay soft inside. Aim for bite-size pieces that feel easy to snack on.
- Make the Batter: In a large bowl, whisk together flour, water, garlic powder, onion powder, paprika, salt, and black pepper. The batter should feel smooth and thick enough to coat the cauliflower without dripping too much. Adjust with a small splash of water if needed.
- Coat the Florets: Add the cauliflower florets to the batter and toss until every piece gets covered. Lift each floret gently and let extra batter drip off. This step helps keep the coating light and crisp instead of heavy.
- Air Fry Until Crisp: Preheat the air fryer to 380°F. Place the coated cauliflower in a single layer in the basket. Cook for 14 to 16 minutes, shaking halfway through. The coating should look dry, firm, and lightly golden.
- Mix the Buffalo Sauce: While the cauliflower cooks, stir hot sauce, melted butter, honey, and garlic powder in a bowl. Taste and adjust heat level if needed. The sauce should feel tangy, spicy, and slightly sweet.
- Sauce and Finish: Transfer the cooked cauliflower to a clean bowl and pour the Buffalo sauce over it. Toss gently so every piece gets coated. Return the cauliflower to the air fryer and cook for 4 more minutes until sticky and slightly caramelized.
