This Air Fryer Buffalo Cauliflower became my go-to appetizer the first time I needed a crunchy, spicy snack that everyone — even my hot-sauce-averse sister — could enjoy. I discovered this version during a weekend of menu testing for a backyard game day: I wanted something with the texture and kick of wings but without the fuss of deep frying. The batter gives the florets a satisfying crisp, and the Buffalo glaze clings just enough to deliver bold flavor without sogginess. It’s perfect for casual gatherings, movie nights, or a weeknight treat.

What makes this preparation special is the balance between an airy, golden crust and the bright acidity of the Buffalo sauce. Using the air fryer keeps the florets light and less oily, while a splash of melted butter in the sauce rounds out the heat. I often reach for a trusted bottle of Frank’s RedHot for a reliably tangy base, and I recommend King Arthur or Gold Medal flour if you want consistent batter texture. This approach consistently wins seconds at our house and is forgiving for cooks of all levels.

Ingredients

• 1 medium head cauliflower: Choose a firm head with tightly packed florets. Cutting uniform bite-sized pieces (about 1–1.5 inches) ensures even cooking; smaller florets crisp more quickly.
• 1/2 cup all-purpose flour: Provides structure to the batter. Use a trusted brand like King Arthur for even results. For gluten-free, substitute a 1:1 GF blend and add a tablespoon of cornstarch.
• 1/2 cup water: Cold water helps create a batter that clings without being runny; adjust slightly to reach a pourable but thick consistency.
• 1/2 tsp garlic powder & 1/2 tsp onion powder: These dried aromatics build savory depth without adding moisture that could soften the crust.
• 1/4 tsp smoked paprika: Adds subtle smokiness—use sweet paprika if you prefer milder flavor.
• 1/4 tsp salt & 1/4 tsp black pepper: Basic seasoning for the batter; increase salt slightly if your Buffalo sauce is mild.
• 3/4 cup Buffalo sauce: Frank’s RedHot Buffalo Sauce is a classic; use more or less depending on desired heat and sauciness.
• 1 tbsp unsalted butter, melted: Melting and whisking this into the Buffalo sauce rounds out sharp acidity and helps sauce adhere to the florets. Use vegan butter to make the glaze dairy-free.
• Cooking spray: A light spray for the air fryer basket prevents sticking and encourages even browning; use avocado or canola oil spray for higher smoke points.

Instructions

Prepare the Cauliflower: Remove leaves and core, then cut the head into uniform bite-sized florets. Pat dry with a kitchen towel to remove surface moisture — drier pieces produce a crisper finish. Aim for similar sizes so they cook evenly; trim large pieces into halves. Make the Batter: In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. The ideal batter is thick enough to coat yet still pourable — like loose pancake batter. If too thick, add a teaspoon of water at a time; if too thin, a tablespoon more flour. Coat the Cauliflower: Add florets to the batter and toss gently to coat each piece. Use a slotted spoon or tongs to lift pieces and let excess drip back into the bowl. Shake off large globs — you want coverage without heavy clumps that prevent crisping. Air Fry in Batches: Preheat the air fryer to 375°F for about 3 minutes. Lightly spray the basket. Arrange battered florets in a single layer without overcrowding; leave space for air circulation. Cook 12–15 minutes, shaking or turning halfway through. Look for golden brown edges and a crisp exterior — adjust time by 1–2 minutes based on your fryer’s power and floret size. Prepare the Buffalo Glaze: While the cauliflower cooks, whisk together the Buffalo sauce and melted butter in a small bowl until emulsified. Taste and add a pinch of salt or a squeeze of lemon if you want brighter acidity. Toss and Serve: Transfer cooked florets to a large bowl, pour the Buffalo glaze over them, and toss gently until each floret is coated. Serve immediately with ranch or blue cheese and celery sticks. For extra crispness, return sauced florets to the air fryer for 1–2 minutes to set the glaze, but watch closely to avoid burning.

Storage Tips

Store leftover cauliflower in an airtight container in the refrigerator for up to 3 days. To maintain crispness, separate the sauced florets from any extra sauce and store them uncovered on a paper towel-lined plate in the fridge (remove excess moisture). Reheat in the air fryer at 375°F for 4–6 minutes rather than microwaving to revive the crust. If freezing, place cooled, unsauced florets on a baking sheet until firm, then transfer to a freezer bag. Reheat from frozen at 375°F for 8–10 minutes, then toss with fresh sauce.

Ingredient Substitutions

To make this dairy-free, swap the unsalted butter for a vegan butter or neutral oil (such as avocado oil). For a gluten-free version, use a 1:1 gluten-free flour blend plus 1 tablespoon cornstarch for extra crisping. Swap Buffalo sauce for hot honey or BBQ for different flavor profiles — reduce the butter if the alternative is already sweet. For a thicker, crunchier crust, dip florets in a beaten egg (or flax egg) before dredging in panko breadcrumbs, then air fry at the same temperature but add 2–3 minutes to the cook time.

Serving Suggestions

Serve these as an appetizer alongside crisp celery and a cooling dip like blue cheese or ranch. For a casual meal, pile them onto a platter with shredded lettuce, pickled red onions, and sliced scallions, and offer tortillas or slider buns for handheld bites. Pair with a cold beer or sparkling lemonade to balance the heat. Garnish with chopped parsley or extra drizzle of Buffalo sauce and a squeeze of lemon for brightness.

Cultural Background

The Buffalo flavor profile originates from Buffalo, New York, where deep-fried chicken wings tossed in a vinegar-forward hot sauce and butter became a regional classic in the 1960s. This cauliflower adaptation channels that same spicy-tangy spirit while offering a vegetarian spin. Over the years, cooks have reinterpreted many regional comfort foods with vegetables, and this version respects the original taste profile while embracing modern preferences for lighter, plant-forward options.

Seasonal Adaptations

In summer, serve with a fresh corn and cucumber salad to cool the palate; in winter, pair with warm roasted potatoes and a creamy slaw. For fall gatherings, integrate a touch of maple or apple cider vinegar into the Buffalo glaze to add seasonal sweetness. During holidays, offer a trio of sauces — classic Buffalo, maple-sriracha, and garlic-parmesan — to appeal to varied tastes.

Meal Prep Tips

Batter the florets a day ahead and store them in a sealed container in the refrigerator; air fry just before serving for maximum crisp. Alternatively, air fry all florets, freeze them in a single layer, and then crisp up portions as needed — this makes entertaining a breeze. Pack cooled, sauced florets separately when transporting to picnics, and reheat them in the air fryer on arrival for best texture.

Whether you’re feeding a crowd or craving something spicy and crunchy, this air-fried Buffalo cauliflower is a dependable, crowd-pleasing option. Try the small tweaks suggested here and make it your own — we never tire of experimenting, and I hope it becomes a favorite in your home too.