There’s something deeply satisfying about biting into something crispy, tangy, and just spicy enough to make you reach for a second piece. Air Fryer Buffalo Cauliflower delivers all that golden florets coated in buttery hot sauce, with none of the guilt and all of the crunch.
I started testing this back in 2019 when a friend served it at game night and I couldn’t believe it wasn’t wings. After dozens of batches, I learned the secret: a light flour coating and high heat create that restaurant-style crisp without deep frying. It’s become my go-to for parties, weeknight snacking, and anyone who says they don’t like cauliflower.
Joe Rooney
Air Fryer Buffalo Cauliflower Recipe Easy and Delicious
This Air Fryer Buffalo Cauliflower recipe offers a flavorful and crispy plant-based alternative to traditional buffalo wings. With a perfectly seasoned batter and spicy buffalo sauce, this dish is easy to prepare and ideal as a snack or appetizer for any occasion.
1 medium head of cauliflower – cut into bite-sized florets
1/2 cup all-purpose flour
1/2 cup water
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
3/4 cup buffalo sauce (store-bought or homemade)
1 tbsp unsalted butter – melted
Cooking spray
Method
Chop the cauliflower into evenly sized florets to ensure uniform cooking.
In a mixing bowl, blend the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until the mixture is smooth and thick enough to cling to the cauliflower.
Dip each cauliflower floret into the batter, coating it fully, and lightly shake off excess before air frying.
Heat your air fryer to 375°F (190°C) and lightly grease the basket with cooking spray.
Arrange the coated cauliflower in a single layer inside the basket, avoiding overcrowding; cook in batches if needed.
Cook the cauliflower for 12-15 minutes, gently tossing or shaking the basket halfway to promote even crisping.
Combine the buffalo sauce with melted butter in a bowl to prepare the sauce.
Once the cauliflower is crispy and golden, transfer it to a large bowl and toss with the buffalo sauce until every piece is well coated.
Serve immediately with your preferred dipping sauces such as ranch or blue cheese, accompanied by celery sticks for a classic touch.
Notes
Make sure the cauliflower pieces are similarly sized for consistent cooking.
Adjust the buffalo sauce quantity to suit your spice tolerance; add more butter for a milder taste.
For an extra crunch, air fry the battered cauliflower for 2-3 additional minutes before saucing.
Buffalo cauliflower works great as a shareable snack, appetizer, or side, and pairs wonderfully with cooling dips.
Store leftovers in an airtight container in the fridge for up to two days and reheat in the air fryer to keep crispness.
Why You’ll Love This Recipe
This is the kind of recipe that turns skeptics into believers. Cauliflower gets crispy on the outside, tender on the inside, and soaks up that tangy buffalo sauce like it was meant for it. You get all the flavor of game-day wings without the grease or the guilt.
Healthier than traditional wings: You’re using the air fryer instead of deep frying, so you save calories while still getting that satisfying crunch.
Quick and beginner-friendly: From start to finish, you’re looking at about 25 minutes. No fancy techniques required.
Crowd-pleaser: I’ve served this at parties where meat-eaters go back for seconds without realizing it’s vegetable-based.
Customizable heat level: Adjust the buffalo sauce to your likingmild for the kids, extra spicy for the brave.
What You’ll Need (Ingredients & Tools)
The ingredient list is short and straightforwardmost of it you probably already have in your pantry. The batter uses simple flour and water with a few spices, and the buffalo sauce gets mixed with a bit of melted butter for richness.
Here’s what makes it work: the garlic powder, onion powder, smoked paprika, salt, and black pepper give the batter flavor before the sauce even goes on. The buffalo sauce and unsalted butter combo creates that classic tangy, buttery coating. And the cooking spray? That’s your secret to golden, crispy edges without sticking.
Tools you’ll need: a large bowl for mixing, a whisk, your air fryer, and a second bowl for tossing the finished florets in sauce. That’s it.
How the Air Fryer Makes It Work
The magic here is the air fryer’s ability to circulate hot air around every floret, crisping them evenly without submerging them in oil. When I first tested this in my own kitchen, I was amazed at how much texture you can get with just a light coating and high heat.
Preheating to 375°F ensures the batter starts cooking immediately, which helps lock in that crunch. Shaking the basket halfway through keeps everything evenly browned. If your air fryer runs hot, check at the 12-minute mark to avoid overcooking.
Pro Tip: Don’t overcrowd the basket. Give each floret a little breathing room, even if it means cooking in batches. That’s how you get restaurant-level crisp.
Step-by-Step Walkthrough
Once your cauliflower is cut into bite-sized pieces, you’ll whisk together your batter until it’s smooth and thick enough to cling to each floret. Toss the cauliflower in the batter, shake off any excess, and arrange them in a single layer in your preheated air fryer basket.
While they’re crisping up, mix your buffalo sauce with the melted butter. After 12–15 minutes of air frying (don’t forget to shake the basket halfway), pull them out and toss them in that buttery buffalo goodness. Serve them hot with ranch dressing or your favorite dipping sauce.
Step
Time
What to Do
Prep
10 min
Cut cauliflower, make batter, coat florets
Preheat
3 min
Heat air fryer to 375°F
Cook
12–15 min
Air fry in single layer, shake halfway
Toss & Serve
2 min
Coat in buffalo sauce, serve with ranch
Tips for Extra Crispy Results
If you want your Air Fryer Buffalo Cauliflower even crispier, try air frying the coated florets for an extra 2–3 minutes before tossing them in sauce. You can also let the battered cauliflower sit for a minute before cooking so the coating sticks better.
Another trick I’ve learned over the years: pat your cauliflower dry after cutting. Excess moisture can make the batter soggy and prevent that golden crust from forming.
How to Serve and Store
Serve these straight from the air fryer while they’re still hot and crispy. They’re perfect alongside celery sticks, carrot coins, and a cool bowl of ranch dressing. I love putting them out during football games or as a starter before dinner.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat them in the air fryer at 375°F for 3–4 minutes to bring back that crunchmicrowaving will make them soggy.
Storage Method
Duration
Reheating Tip
Refrigerator (airtight)
Up to 2 days
Air fry at 375°F for 3–4 minutes
Freezer
Not recommended
Texture suffers after thawing
Swaps and Adjustments
Want to dial down the heat? Mix your buffalo sauce with extra melted butter or a splash of honey. For a gluten-free version, swap the all-purpose flour for your favorite gluten-free blendthe batter works just as well.
If you don’t have smoked paprika, regular paprika or a tiny pinch of cayenne will do the trick. And feel free to experiment with different sauces after air fryingBBQ, teriyaki, or garlic parmesan all work beautifully with this method.
Ingredient
Swap Option
All-purpose flour
Gluten-free flour blend
Buffalo sauce
BBQ, teriyaki, or garlic parmesan
Smoked paprika
Regular paprika or cayenne
Unsalted butter
Vegan butter or olive oil
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FAQs ( Air Fryer Buffalo Cauliflower )
How long does it take to cook cauliflower in the air fryer?
Fresh cauliflower florets typically take 12-15 minutes at 400°F in the air fryer. Shake the basket halfway through for even cooking. The florets should be golden brown and tender when done. Frozen cauliflower may need an extra 2-3 minutes.
What temperature should I use for this recipe?
Set your air fryer to 400°F for the best results. This temperature creates a crispy exterior while keeping the inside tender. Lower temperatures may result in soggy cauliflower, while higher temperatures can burn the coating before the inside cooks through.
Can I make this dish without flour?
Yes, you can skip the flour coating for a lighter version. The buffalo sauce will still stick to the cauliflower, though it won’t be as crispy. For gluten-free options, try almond flour or cornstarch instead of regular flour.
How do I prevent the cauliflower from getting soggy?
Pat the cauliflower completely dry before coating and don’t overcrowd the air fryer basket. Cook in batches if needed to ensure proper air circulation. Adding the buffalo sauce after cooking, rather than before, also helps maintain crispiness.
Can I reheat leftover buffalo cauliflower in the air fryer?
Absolutely! Reheat leftovers at 350°F for 3-4 minutes to restore crispiness. The air fryer works much better than the microwave for reheating this dish. You may want to add a fresh drizzle of buffalo sauce after reheating.
You’ll love how this Air Fryer Buffalo Cauliflower turns outcrispy edges, tender bites, and that bold tangy heat in under 25 minutes. It’s the kind of thing you’ll crave on repeat, and honestly, it disappears fast every time I make it. Perfect for game day, weeknight snacking, or when you just need something satisfying without the guilt.
Here’s a trick I learned from years of testing: toss any leftovers back in the air fryer at 375°F for just a few minutes to bring back that crunch. You can also drizzle a little extra buffalo sauce right before serving if you like it saucier. And if you’re feeding a crowd, double the batchthey go faster than you’d think, and nobody ever complains about having too much.
I’d love to hear how yours turned outdid you go mild or spicy? Did someone who “doesn’t like cauliflower” surprise you by going back for more? Share a photo or tag me so I can cheer you on. And if this becomes a favorite in your house like it has in mine, save it and pass it along to someone who needs a new go-to snack.
