Crispy Air-Fryer Buffalo Cauliflower (Printable)

Spicy, crispy cauliflower florets baked to golden perfection with tangy buffalo sauce coating.

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower, separated 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., Frank’s RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)

# Directions:

01 - Preheat the air fryer to 400°F or the oven to 425°F. If using the oven, line a baking tray with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss until fully coated.
04 - Dredge each battered floret in panko breadcrumbs, pressing gently to ensure adherence.
05 - Place coated florets in a single layer inside the air fryer basket or on the prepared baking tray.
06 - Air-fry for 15 to 18 minutes, shaking halfway through, or bake for 20 to 25 minutes, flipping once, until golden and crispy.
07 - While cooking, combine hot sauce, melted butter, and honey or maple syrup if using, in a small bowl.
08 - Transfer cooked cauliflower bites to a large bowl, pour buffalo sauce over them, and toss to coat evenly.
09 - Serve immediately, optionally accompanied by ranch or blue cheese dressing and celery sticks.

# Expert Tips:

01 -
  • The panko gives you that deep crunch you'd swear came from a deep fryer, but without the oil cleanup.
  • It's one of those recipes that makes vegetarians and meat-eaters reach for seconds at the same speed.
  • You can have these on the table in under an hour, and most of that time is hands-off.
02 -
  • Crowding the air-fryer basket or tray will steam the cauliflower instead of crisping it, so give each piece its own space.
  • Tossing the florets in sauce right before serving keeps them crunchy, but if you coat them too early, they'll soften and lose that snap.
03 -
  • Pat the cauliflower dry with a towel before battering so the coating sticks better and doesn't slide off during cooking.
  • If you want them extra crispy, give them a light mist of cooking spray before air-frying or baking.
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