I developed a quick Buffalo Cauliflower Bites recipe for the air fryer that turns plain florets into crisp, saucy morsels and includes a surprising shortcut.

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I’ll admit I’m obsessed with these bite sized Air Fryer Buffalo Cauliflower. They’re the best anytime snack and a meatless swap for buffalo wings that’s way healthier, but still messy and wildly addictive.

I love when cauliflower florets go crisp on the outside yet tender inside, and the punch of bright hot sauce makes each piece impossible to resist. I always bring them to parties and people act like I made something fancy, even though it’s simple.

If you like bold flavors and crunchy bites, this is my secret go to and yes I call it an Air Fryer Recipes Easy winner.

Ingredients

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Crunchy, high in fiber and vitamin C, low in calories, great meat substitute.
Adds structure and carbs, not very nutritious on its own, but fills and binds.
Lightens batter, makes extra crisp, mostly starch so quick energy, little nutrients.
Puffs batter up for airy texture, tiny sodium boost, otherwise neutral.
Gives tangy heat and vinegar bite, almost no calories, lots of flavor.
Adds richness and mouthfeel, boosts fat and flavor, can brown for extra taste.
Small punch of savory aroma, minimal calories, big flavor impact.
Creamy, cooling dip to tame heat, adds protein and fat, super satisfying.

Ingredient Quantities

1 medium head cauliflower (about 1 to 1.5 lb), florets

1/2 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 cup water or unsweetened plant milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup hot sauce (frank’s redhot is classic)

2 tablespoons unsalted butter, melted (or vegan butter)

1 teaspoon honey or maple syrup (optional)

1 to 2 teaspoons neutral oil (olive or avocado, optional)

cooking spray (for air fryer)

blue cheese or ranch dressing for dipping (optional)

celery sticks for serving (optional)

How to Make this

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1. Preheat your air fryer to 400F. Cut the cauliflower into bite sized florets and pat them dry with paper towels so the batter sticks better.

2. In a large bowl whisk 1/2 cup all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

3. Add 1/2 cup water or unsweetened plant milk and stir until smooth; the batter should be thick enough to cling to the florets but still pourable, add a splash more liquid if it seems too stiff.

4. Toss the florets in the batter until coated, let excess drip off, then place them in the air fryer basket sprayed with cooking spray in a single layer, dont overcrowd the basket or they wont crisp, work in batches if needed.

5. Lightly spray the tops with cooking spray and air fry at 400F for 12 to 15 minutes, flipping or shaking the basket halfway through, the pieces should be golden and crispy.

6. While they cook make the buffalo sauce: melt 2 tablespoons unsalted butter or vegan butter, whisk with 1/2 cup hot sauce (Frank’s is classic), stir in 1 teaspoon honey or maple syrup if you want a touch of sweetness and 1 to 2 teaspoons neutral oil if using.

7. Toss the cooked cauliflower in the sauce to coat. For extra crispiness and to set the sauce, return them to the air fryer in a single layer, spray lightly and cook 3 to 5 more minutes at 400F until sauce looks set.

8. Serve immediately with blue cheese or ranch dressing and celery sticks. Enjoy, theyre best hot and fresh.

Equipment Needed

1. Air fryer, set to 400F
2. Large mixing bowl
3. Whisk
4. Measuring cups & spoons
5. Chef’s knife and cutting board
6. Paper towels or a clean kitchen towel (to dry florets)
7. Tongs or a slotted spoon for flipping/tossing
8. Small saucepan or microwave-safe bowl (to melt butter/make sauce)
9. Silicone spatula or wooden spoon (for scraping and stirring)
10. Cooking spray (or oil mister)

FAQ

How do I get the cauliflower extra crispy in the air fryer?

Use the flour + cornstarch + baking powder batter, preheat the air fryer, don’t crowd the basket and spray the florets lightly with cooking spray. Flip or shake once halfway. A tiny bit of oil in the batter helps too, like 1 tsp, but you dont need much.

Can I make this gluten free or vegan?

Yes. Swap the all purpose flour for a 1:1 gluten free flour blend, and use vegan butter and maple syrup instead of honey. Most plant milks work fine for the batter.

What air fryer temp and time should I use?

375 to 400°F for about 12 to 18 minutes depending on size of florets and your model. Start at 375°F and check at 12 minutes, then add time until edges are browned and crisp.

Will the buffalo sauce make them soggy? How do I keep them saucy but not limp?

Toss the cooked cauliflower in sauce just before serving, or return sauced bites to the air fryer for 1 to 2 minutes to set the glaze. Don’t toss raw florets in sauce before frying, theyll go soggy.

Can I make these ahead or freeze them?

You can bake or air fry them fully, cool, then freeze on a tray and transfer to a bag. Reheat in the air fryer at 350°F until hot and crisp. If you freeze raw battered pieces they may lose crunch.

Any quick serving or dipping tips?

Serve with blue cheese or ranch, celery sticks and extra hot sauce. A drizzle of melted butter mixed into the hot sauce gives classic flavor, or use vegan butter to keep it plant based.

The BEST Air Fryer Buffalo Cauliflower Recipe Substitutions and Variations

1/2 cup all-purpose flour -> 1/2 cup chickpea (besan) flour or a 1:1 gluten-free flour blend. Chickpea gives a nice nutty crisp, you might need an extra tablespoon of water to loosen the batter.
2 tablespoons cornstarch -> 2 tablespoons arrowroot or potato starch. Same crisp factor, arrowroot looks a bit glossier.
2 tablespoons unsalted butter, melted -> 2 tablespoons melted vegan butter or a neutral oil like avocado or light olive oil. Butter adds richness, oil keeps it dairy free and crisp.
1/2 cup hot sauce (Frank’s) -> 1/2 cup sriracha plus 1 tablespoon white vinegar for tang, or a quick mix of 1/2 cup ketchup, 2 tbsp apple cider vinegar and 1 tsp cayenne if you want a milder, sweeter buffalo-style sauce.

Pro Tips

1) Dry the florets and get the batter right. Really pat them dry so the batter sticks, and aim for a batter thats thick enough to cling but still pourable. If its too runny it slides off, too stiff it makes clumps. Let the mixed batter sit 5 minutes so the baking powder wakes up a bit.

2) Dont crowd the air fryer. Lay pieces in a single layer with space between them, spray lightly, flip or shake halfway. Work in batches — overcrowding = soggy not crisp. Preheat the fryer so they start crisping right away.

3) Sauce strategy: warm the butter and whisk with the hot sauce, add 1 tsp oil or a bit of honey if you want it smoother and to help it stick. Toss the cauliflower off the heat so you dont steam them, then return to the air fryer a few minutes to set the sauce and re-crisp.

4) Extra-crisp hacks. Add a tablespoon of extra cornstarch or a light dusting of panko to the batter for crunch, or give them one extra 2-3 minute blast at 400F after the first cook. Let finished pieces rest on a wire rack not paper towel so they keep their texture.