Effortless Buffalo Cauliflower (Print Version)
# Ingredients:
→ For the Coated Cauliflower
01 -
Cooking spray
02 -
1/4 teaspoon black pepper
03 -
1/4 teaspoon salt
04 -
1/4 teaspoon smoked paprika
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon garlic powder
07 -
1/2 cup water
08 -
1/2 cup all-purpose flour
09 -
1 medium cauliflower, broken into small florets
→ For the Spicy Sauce
10 -
1 tablespoon melted unsalted butter
11 -
3/4 cup buffalo sauce (homemade or store-bought)
→ Optional Toppings
12 -
Celery for snacking
13 -
Blue cheese or ranch dressing for dipping
# Instructions:
01 -
Chop the cauliflower into little florets—you want them similar in size for even cooking. Run them under water, then pat dry completely with a towel so the batter sticks well.
02 -
In a big bowl, stir together the flour, garlic powder, onion powder, paprika, salt, pepper, and water until smooth. It should end up around the texture of pancake batter—thick enough to cling to the cauliflower but still runny. If it's too thin, mix in a pinch more flour, or add a splash of water if it's too thick.
03 -
Pour the cauliflower pieces into the bowl of batter and gently toss them. Lift the pieces out one by one, shaking off extra batter so they're coated just enough without globs sticking to them.
04 -
Turn your air fryer to 375°F (190°C) and let it warm up for about 3 minutes. Coat the bottom of the basket with a light spray of cooking oil to stop sticking.
05 -
Lay a few battered florets in the basket so none are crowded or touching too much—leave a little space in between. Cook them for 12 to 15 minutes, shaking the basket halfway through for even crisping. You'll want to do this in batches so they come out perfectly golden and crisp.
06 -
While the cauliflower is cooking, combine the buffalo sauce with the melted butter in a small bowl. Stir well so the butter blends in, softening the heat and giving a richer flavor.
07 -
Once each batch of cauliflower comes out of the fryer, toss it into a big bowl. Drizzle the buffalo mix over the hot pieces and gently shake or stir to coat them evenly while still warm.
08 -
Dish up the spicy cauliflower right away while it's fresh and crispy. Pair it with a little ranch or blue cheese for dipping and add some celery sticks on the side to cool things down.
# Notes:
01 -
Want extra crunch? Fry the coated cauliflower an extra 2-3 minutes before tossing it with the sauce.
02 -
Dial back the heat by using more butter or cutting down on the buffalo sauce.
03 -
These make a delicious bite as an appetizer for a party, a veggie side dish, or even the highlight of your dinner when paired with a salad.
04 -
Store leftovers in a container in the fridge for up to two days. Air fry again briefly to get them crispy when reheating.