Crispy Air-Fryer Buffalo Cauliflower Bites (Printable Version)

Spicy, crunchy cauliflower florets coated in tangy buffalo sauce. Perfect vegetarian appetizer or party snack.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into bite-sized florets

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Coating

09 - 1 cup panko breadcrumbs

→ Buffalo Sauce

10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)

# How to Make It:

01 - Preheat your air-fryer to 400°F or oven to 425°F. Line a baking tray with parchment paper if using an oven.
02 - In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper to create a smooth batter.
03 - Add the cauliflower florets to the batter and toss to coat evenly.
04 - Dredge each battered floret in panko breadcrumbs, pressing gently to adhere.
05 - Arrange the coated florets in a single layer in the air-fryer basket or on the prepared baking tray.
06 - Air-fry for 15–18 minutes, shaking halfway, or bake for 20–25 minutes, flipping once, until golden and crispy.
07 - Meanwhile, mix the hot sauce, melted butter, and honey or maple syrup (if using) in a small bowl.
08 - Once the cauliflower bites are crisp, transfer to a large bowl. Pour the buffalo sauce over and toss to coat evenly.
09 - Serve immediately with ranch or blue cheese dressing and celery sticks, if desired.

# Expert Advice:

01 -
  • The cauliflower maintains a perfect tender-crisp texture inside while developing an addictively crunchy coating that rivals any restaurant appetizer.
  • These bites deliver all that buffalo wing satisfaction without the guilt, making them my go-to for everything from game day to just Tuesday night cravings.
02 -
  • Dont overcrowd your air fryer basket or baking sheet, as I learned the hard way when my first batch turned out soggy instead of crisp because the pieces were steaming rather than roasting.
  • Let the buffalo sauce cool slightly before tossing with the cauliflower, otherwise, it can immediately soften that perfect crispy coating you worked so hard to achieve.
03 -
  • Pat your cauliflower completely dry after washing to ensure the batter adheres properly, a step I embarrassingly skipped my first time and ended up with a gloppy mess.
  • For an extra flavor dimension, add a tablespoon of nutritional yeast to the batter which creates this subtle cheesy undertone that complements the buffalo sauce beautifully.
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