I make crispy, spicy cauliflower florets in the air fryer, tossing them in buffalo sauce for a bold and addictive snack that tastes like wings—but with a lighter, plant-based twist. Air Fryer Buffalo Cauliflower

Why I’ll Love This Recipe

I love this recipe because it’s packed with flavor, easy to prepare, and perfect for any occasion—from game day gatherings to weeknight snacks. It satisfies my craving for something crunchy and spicy without needing deep frying. Plus, it’s a great way to enjoy more veggies while still feeling like I’m indulging.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 head cauliflower, cut into bite-sized florets
½ cup all-purpose flour
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
¾ cup water or plant-based milk
1 tablespoon melted butter or vegan butter (optional)
½ cup buffalo sauce
Spray oil (avocado, canola, or olive oil)

directions

I preheat the air fryer to 400°F (200°C).
In a large bowl, I whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt.
I pour in the water or plant-based milk and whisk until smooth to create the batter.
I add the cauliflower florets to the bowl and stir until each piece is well coated in the batter.
I lightly spray the air fryer basket with oil, then place the battered cauliflower in a single layer. I work in batches if necessary.
I air fry the cauliflower for 12-15 minutes, shaking the basket halfway through, until golden brown and crispy.
In a separate bowl, I toss the cooked cauliflower with buffalo sauce and melted butter (if using).
I return the coated cauliflower to the air fryer for another 2-3 minutes to let the sauce set.
I serve immediately with my favorite dip and fresh veggies on the side.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes

Variations

I make it gluten-free by swapping all-purpose flour with a gluten-free blend and using extra cornstarch for crispiness.
I add cayenne pepper or hot sauce to the batter if I want even more heat.
I use a vegan buffalo sauce and dairy-free butter to keep it completely plant-based.
I sometimes dip the cauliflower twice—once in batter, then again in breadcrumbs—for extra crunch.

storage/reheating

I store leftover buffalo cauliflower in an airtight container in the fridge for up to 3 days. To reheat, I use the air fryer again at 375°F for about 5 minutes to help restore the crisp texture. I avoid the microwave since it tends to make them soggy.

FAQs

How do I keep the cauliflower crispy?

I make sure not to overcrowd the air fryer and always spray the florets lightly with oil. Cooking in small batches helps them stay crisp.

Can I bake this instead of air frying?

Yes, I can bake them at 425°F on a lined baking sheet for 25–30 minutes, flipping halfway through, then broiling briefly for extra crispness.

Is buffalo cauliflower spicy?

It is, but I control the heat by using a milder buffalo sauce or mixing it with a bit of honey or butter to mellow it out.

Can I make this ahead of time?

I prefer making it fresh, but I can prep the cauliflower and batter in advance, then air fry and sauce it just before serving.

What’s the best dip to serve with it?

I love serving it with ranch or blue cheese dressing, plus celery and carrot sticks to balance out the spice.

Conclusion

I always come back to this Air Fryer Buffalo Cauliflower when I need something crunchy, spicy, and seriously satisfying. It’s easy, adaptable, and just as good as traditional wings—without the mess or the meat. Once I tried it, it quickly became one of my favorite snacks or appetizers to make and share.