This spicy, crunchy Air Fryer Buffalo Cauliflower became my go-to when I wanted something indulgent yet vegetable-forward. I first developed this version during a weekend when friends dropped by unexpectedly and all I had on hand was a head of cauliflower and a jar of hot sauce. The result surprised everyone: light, crisp batter on the outside, tender cauliflower inside, and a bright, buttery buffalo coating that clung to every floret. It’s one of those dishes that makes people forget they’re eating a vegetable.

What makes this preparation special is the balance of textures and flavors. The batter crisps in the air fryer instead of being deep-fried, giving you that golden crunch with far less oil. The sauce—ideally Frank's RedHot mixed with melted butter—creates the classic tangy, slightly vinegary heat that buffalo lovers crave. Serve these straight out of the air fryer with a cool dip and crunch from celery sticks, and you’ve got a plate that disappears fast. I’ve served this at casual game nights and even a small backyard barbecue, and it always draws a crowd.

Ingredients

• 1 medium head cauliflower: Choose a firm, white head with tight florets and minimal brown spots. Smaller, younger heads yield more tender florets. I often buy organic when I can and look for a compact crown for even bite-sized pieces.
• 1/2 cup all-purpose flour: King Arthur or Gold Medal both work well. The flour provides structure to the batter so it crisps in the air fryer; for a gluten-free option, substitute a 1-to-1 GF flour blend.
• 1/2 cup water: Room temperature water thinned to a pourable batter. For a bit more richness, you can use unsweetened almond milk or dairy milk (note: changes dairy classification).
• 1/2 teaspoon garlic powder & 1/2 teaspoon onion powder: These dried aromatics add savory depth without overpowering the buffalo sauce.
• 1/4 teaspoon smoked paprika: Adds a subtle smoky warmth—use regular paprika if you prefer no smokiness.
• 1/4 teaspoon salt & 1/4 teaspoon black pepper: Simple seasoning to enhance flavor; adjust to taste.
• 3/4 cup buffalo sauce: Frank's RedHot is my go-to for authentic flavor, but any favorite brand or homemade sauce will work.
• 1 tablespoon unsalted butter, melted: Melted butter rounds and enriches the sauce; use vegan butter to keep it dairy-free.
• Cooking spray: A light coating (like avocado or olive oil spray) prevents sticking in the air fryer and encourages browning.

Instructions

Prepare the cauliflower: Remove outer leaves and core, then cut the head into bite-sized florets of similar size—about 1 to 1 1/2 inches each—for even cooking. Pat them dry with a clean towel to help the batter adhere. Uniform pieces will cook at the same rate so you don’t end up with burnt edges and undercooked centers. Make the batter: In a large bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup water, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. The batter should be thick enough to coat but still pourable—think pancake-batter consistency. If it’s too thick, add water by the teaspoon; too thin and it won’t cling well. Coat the cauliflower: Add the florets to the batter and toss gently until each piece is evenly coated. Lift florets with a fork or slotted spoon to let excess drip back into the bowl before placing them in the air fryer basket. Avoid clumping to ensure each floret crisps. Air fry for crispiness: Preheat the air fryer to 375°F for about 3 minutes. Lightly spray the air fryer basket with cooking spray. Arrange battered florets in a single layer without overcrowding—work in batches if needed. Air fry at 375°F for 12–15 minutes, shaking the basket or turning pieces halfway, until golden brown and crisp. Visual cues: edges should be browned and the batter should feel firm to the touch. Prepare the buffalo sauce: While the florets cook, whisk together 3/4 cup buffalo sauce and 1 tablespoon melted unsalted butter in a small bowl until fully combined and glossy. For a mellower sauce, increase butter to 1 1/2 tablespoons or add a teaspoon of honey for slight sweetness. Toss and serve: Place cooked cauliflower in a large bowl, pour the buffalo mixture over it, and toss gently until every floret is coated. Serve immediately with ranch or blue cheese and celery sticks. If you must hold them for a short time, keep in a 200°F oven for up to 10 minutes to preserve crispness.

Storage Tips

Store leftovers in a shallow airtight container lined with paper towel to absorb excess moisture and maintain crispness. Refrigerate for up to 3 days; to reheat, place florets in the air fryer at 375°F for 3–5 minutes or in a preheated oven at 400°F for 6–8 minutes until re-crisped. For longer storage, freeze cooked, un-sauced florets on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the air fryer at 375°F for 8–10 minutes, then toss with warm buffalo sauce.

Ingredient Substitutions

If you need dairy-free, replace unsalted butter with melted vegan butter or light olive oil for a different flavor profile. For gluten-free, swap the all-purpose flour with a 1:1 gluten-free flour blend—note that texture may vary slightly and you may need to add 1–2 tablespoons more water for a similar batter consistency. Want less heat? Use a milder hot sauce or halve the buffalo sauce and mix in 1/4 cup plain Greek yogurt or sour cream to create a creamy, tangy coating.

Serving Suggestions

Serve these as an appetizer with blue cheese or ranch dressing and celery sticks for a classic pairing. For a main-course option, pile buffalo cauliflower on top of buttered toasted buns with shredded lettuce and pickles for a vegetarian “wing” sandwich. They also pair beautifully with a simple slaw (cabbage, carrot, and a light vinegar-based dressing) to add crunch and brightness. Garnish with chopped chives or a squeeze of lemon for freshness.

Cultural Background

Buffalo-style sauce originated in Buffalo, New York, in the 1960s and became famous in the form of chicken wings tossed in a cayenne-based hot sauce and butter. This cauliflower adaptation follows the same flavor principles—vinegar-y heat plus butter—reimagined for a plant-forward approach. Over the years, variations have proliferated worldwide, reflecting a trend toward vegetable-forward small plates that mimic traditional comfort foods.

Seasonal Adaptations

In cooler months, add warming spices to the batter like 1/8 teaspoon cayenne or a pinch of ground cumin for extra warmth. In summer, serve with a chilled cucumber-ranch dip with fresh herbs. For fall, toss a handful of roasted pumpkin seeds into the final tossed florets for extra texture. Swap buffalo sauce for a maple-sriracha glaze to echo autumn flavors while keeping the same crisp technique.

Meal Prep Tips

To streamline weeknight service, pre-cut and pat-dry cauliflower up to 24 hours ahead and store in a sealed container in the fridge. Mix dry batter ingredients in a jar and store separately; whisk with water just before coating. Cooked un-sauced florets can be frozen and then reheated in the air fryer before tossing with sauce for a fast finish. Portion into microwave-safe containers for lunches and re-crisp in an air fryer just before eating for best texture.

Whether you’re feeding a crowd or craving a spicy snack, this Air Fryer Buffalo Cauliflower is a reliable, flavorful choice that celebrates bold sauces and clever technique. Try it once and it’ll likely become your favorite vegetable indulgence—just like it did in my kitchen.