Crispy Buffalo Cauliflower Air Fryer
Crispy, tangy buffalo cauliflower bites made in the air fryer for an easy game-day appetizer. A simple flour-and-milk batter creates a crunchy coating that holds up to a classic Frank’s RedHot and butter sauce. Ready in under 25 minutes with minimal oil and maximum flavor.
Equipment
- Air fryer
- Mixing bowls
- Whisk
- Parchment paper liner
- Tongs
Ingredients
- 1 large head cauliflower cut into evenly sized florets about 1.5 inches
- 1 cup all-purpose flour gluten-free flour works too
- 1 cup milk any variety; soy milk works great
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup hot sauce such as Frank's RedHot
- 1/4 cup unsalted butter melted; use vegan butter if preferred
Instructions
- Cut cauliflower into florets about 1.5 inches each so they cook evenly.
- In a large bowl, whisk together flour, milk, salt, and black pepper until the batter is smooth with no lumps.
- Preheat the air fryer to 400°F for 3 minutes and line the basket with a parchment paper liner.
- Dip each floret into the batter, let excess drip off, and place in a single layer in the basket without overlapping.
- Air-fry at 400°F for 15 minutes total.
- Shake the basket halfway through (at 7–8 minutes) and flip any stuck pieces with tongs for even browning.
- In a separate bowl, stir together the hot sauce and melted butter.
- When florets are golden and crisp, transfer them immediately to a large bowl.
- Pour the buffalo sauce mixture over the hot cauliflower.
- Toss gently until evenly coated and serve right away with ranch or blue cheese if desired.
Notes
- Cook at 400°F for about 15 minutes; check at 12 minutes if your air fryer runs hot.
- For a vegan version, substitute plant-based butter in the sauce with no texture change.
- Single-layer cooking is crucial; overcrowding causes soggy coating.
- For extra crunch, add 1/2 cup panko to the batter and air-fry 2 minutes longer.
- No-breading option: toss florets with oil and seasonings, air-fry the same time, then sauce; lighter but less crispy.
- Storage: up to 2 hours at room temp; refrigerate 3 days in an airtight container; freezing not recommended.
- Reheat in air fryer at 375°F for 5 minutes; a light spray of oil helps revive crispness.
- Use a parchment liner to reduce sticking and make cleanup easier.