Air Fryer Buffalo Cauliflower Bites
Crispy, tangy buffalo cauliflower bites made in the air fryer with a light flour-and-cornstarch coating. They cook fast, use minimal oil, and deliver the crunch of wings without deep frying. Perfect for game day snacking or a quick appetizer.
Equipment
- Air Fryer (basket style)
- Large mixing bowl
- Whisk
- Silicone tongs
- Pastry brush
Ingredients
- 2/3 cup all-purpose flour spooned and leveled
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 3/4 cup water
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 head cauliflower about 2 pounds, broken into large florets
- 1/4 cup buffalo sauce for brushing; Frank’s RedHot or other vinegar-based hot sauce
- vegan ranch for dipping, optional
Instructions
- Whisk together flour, paprika, salt, and water in a large bowl until smooth with no lumps.
- In a separate small bowl, mix the cornstarch with garlic powder and onion powder.
- Toss the cauliflower florets in the flour batter until completely coated.
- Sprinkle the cornstarch mixture over the coated florets and toss again to coat evenly.
- Preheat the air fryer to 400°F for 3 minutes.
- Arrange the cauliflower in a single layer in the air fryer basket with space between pieces. Cook in batches if needed.
- Cook for 12 minutes, shaking the basket halfway through at the 6-minute mark.
- Remove the basket and brush each floret with buffalo sauce using a pastry brush.
- Return to the air fryer and cook for 3 more minutes until the sauce sets and edges are crispy.
- Serve immediately with vegan ranch (optional) and celery sticks if desired.
Notes
- Add 1/4 teaspoon cayenne to the batter for extra heat.
- For a panko version, press battered florets into panko before air frying; watch closely as panko browns faster.
- Do not crowd the basket; cook in batches for best crisping.
- Reheat leftovers at 375°F in the air fryer for about 5 minutes.
- Store in the fridge up to 3 days; freezing not recommended.