Buffalo Cauliflower Bites (Printable)

Crispy, spicy cauliflower bites tossed in tangy buffalo sauce for a flavorful snack.

# Ingredient List:

→ Cauliflower

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

→ Breading

02 - 1 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 cup milk (dairy or unsweetened plant-based)

→ Buffalo Sauce

08 - ½ cup buffalo hot sauce
09 - 2 tablespoons unsalted butter, melted
10 - 1 tablespoon honey or maple syrup (optional)

→ For Serving

11 - Celery sticks
12 - Carrot sticks
13 - Ranch or blue cheese dressing (optional)

# Directions:

01 - Preheat the air fryer to 400°F.
02 - In a large bowl, whisk together flour, garlic powder, paprika, salt, and black pepper. Add milk and whisk until smooth.
03 - Dip each cauliflower floret into the batter to coat evenly, shaking off excess.
04 - Arrange battered florets in a single layer in the air fryer basket and air fry for 15 minutes, shaking halfway, until golden and crisp.
05 - Combine buffalo hot sauce, melted butter, and honey or maple syrup in a large bowl.
06 - Transfer hot cauliflower to the sauce bowl and toss until evenly coated.
07 - Serve immediately with celery sticks, carrot sticks, and ranch or blue cheese dressing on the side if desired.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside, with zero regret eating them by the bowlful.
  • Takes less time than ordering delivery, and your kitchen smells incredible the whole time.
  • Works for game day, parties, or just when you want something spicy and satisfying that happens to be vegetarian.
02 -
  • Don't skip the preheating step—cold air fryer baskets steam instead of crisping, and that's the difference between these being amazing and being disappointing.
  • Toss the cauliflower in the sauce immediately after it comes out of the fryer while it's still hot and steaming, because that's when it absorbs the flavor best.
03 -
  • Make the batter slightly thicker than you think it needs to be, because it flows and thins out as you dip—thick batter creates thick, crunchy coatings.
  • If you're cooking for a crowd, coat all the florets and air-fry them in batches, then toss everything together in the sauce just before serving so nothing gets soggy.
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