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.
