Crispy, spicy, and incredibly satisfying—this air fryer buffalo cauliflower is my go-to when I’m craving something bold and comforting without the heaviness of traditional wings. I coat fresh cauliflower florets in a seasoned batter, air fry them until golden and crisp, and then toss them in a rich buffalo sauce. It’s a perfect plant-based snack or appetizer that packs serious flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium head of cauliflower, cut into florets
1/2 cup flour (all-purpose or gluten-free)
1/2 cup water
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1 cup buffalo sauce (store-bought or homemade)
1 tablespoon vegan butter (optional, for richness)
Optional: chopped parsley or green onion for garnish
Directions
I start by whisking together the flour, water, garlic powder, onion powder, paprika, and salt in a large bowl until I have a smooth batter.
I add the cauliflower florets and toss them in the batter until they’re well coated.
Then I preheat my air fryer to 375°F (190°C).
Then I arrange the cauliflower in a single layer in the air fryer basket, making sure not to overcrowd (I cook in batches if needed).
I air fry for 15 minutes, shaking the basket halfway through for even crisping.
While the cauliflower cooks, I gently heat the buffalo sauce with vegan butter in a saucepan or microwave until combined.
Once the cauliflower is crisp and golden, I toss it in the buffalo sauce until coated.
For an extra sticky, flavorful finish, I return the cauliflower to the air fryer for another 5 minutes.
I serve it hot, garnished with parsley or green onion, along with my favorite dipping sauce.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: Approximately 170 kcal
Variations
I sometimes swap the buffalo sauce for BBQ sauce when I want a milder, sweeter twist.
For extra crunch, I add a tablespoon of cornstarch to the batter.
I like serving it with a side of vegan ranch or blue cheese-style dip to balance the heat.
For a gluten-free version, I use chickpea or rice flour in place of all-purpose flour.
To turn this into a main dish, I serve it in wraps or over salads.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the air fryer at 350°F for 5–7 minutes to get the crispness back. I avoid the microwave since it makes the cauliflower soggy. If I want to freeze it, I air fry it again after thawing for the best texture.
FAQs
How do I keep the cauliflower from getting soggy?
I make sure to not overcrowd the air fryer basket and always shake it halfway through cooking. That helps the hot air circulate evenly for a crispy finish.
Can I make this without an air fryer?
Yes, I bake the cauliflower in a 425°F (220°C) oven for 25–30 minutes, flipping halfway. Then I toss with buffalo sauce and bake for an extra 5–10 minutes.
What kind of buffalo sauce should I use?
I usually go with a classic store-bought sauce like Frank’s RedHot, but I’ve also made homemade versions with hot sauce, vinegar, and vegan butter.
Is this recipe gluten-free?
It can be. I use a gluten-free flour blend or chickpea flour to make it gluten-free without sacrificing texture.
Can I make it ahead of time?
Yes, but I recommend waiting to add the buffalo sauce until just before serving and giving it a quick reheat in the air fryer for the best results.
Conclusion
Air fryer buffalo cauliflower is one of my favorite ways to enjoy a spicy, satisfying snack that’s totally plant-based and surprisingly healthy. It’s quick, easy, and versatile—perfect for parties or solo snacking. Whether I serve it with a dip or pile it into a wrap, this recipe never fails to hit the spot.
Recipe:
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Air Fryer Buffalo Cauliflower
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This air fryer buffalo cauliflower is a crispy, spicy, and healthier plant-based alternative to traditional buffalo wings. Coated in a seasoned batter, air-fried until golden, and tossed in tangy buffalo sauce, it’s the perfect snack or appetizer for any occasion.
Ingredients
1 medium head of cauliflower, cut into florets
1/2 cup flour (all-purpose or gluten-free)
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon salt
1 cup buffalo sauce (store-bought or homemade)
1 tablespoon vegan butter (optional, for richness)
Optional: chopped parsley or green onion for garnish
Instructions
- In a large bowl, whisk together the flour, water, garlic powder, onion powder, paprika, and salt until smooth.
- Add the cauliflower florets and toss to coat evenly in the batter.
- Preheat the air fryer to 375°F (190°C).
- Arrange the cauliflower in a single layer in the air fryer basket, cooking in batches if necessary to avoid overcrowding.
- Air fry for 15 minutes, shaking the basket halfway through for even cooking.
- While the cauliflower cooks, heat the buffalo sauce and vegan butter together in a saucepan or microwave until well combined.
- Once the cauliflower is crisp and golden, toss it in the buffalo sauce until fully coated.
- Return the coated cauliflower to the air fryer and cook for an additional 5 minutes for an extra sticky, flavorful finish.
- Serve hot, garnished with parsley or green onion, and with your favorite dipping sauce.
Notes
Use chickpea or rice flour for a gluten-free version.
Add a tablespoon of cornstarch to the batter for extra crunch.
Serve with vegan ranch or blue cheese-style dip to balance the heat.
To make it a main dish, serve in wraps or over salads.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 350°F for 5–7 minutes for best texture.
Avoid microwaving to prevent sogginess.
For oven method: bake at 425°F for 25–30 minutes, toss in sauce, then bake another 5–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170
- Sugar: 1g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
