Buffalo Cauliflower Bites (Printable)

Crispy, spicy cauliflower coated in tangy buffalo sauce. Ideal for snacks or appetizers.

# 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 (200°C).
02 - In a large bowl, whisk together flour, garlic powder, paprika, salt, and black pepper. Gradually add milk, whisking until a smooth batter forms.
03 - Dip each cauliflower floret into the batter, ensuring an even coating. Shake off excess batter.
04 - Arrange battered florets in a single layer within the air fryer basket. Air fry for 15 minutes, shaking the basket halfway through, until golden and crisp.
05 - Combine buffalo hot sauce, melted butter, and honey or maple syrup (if using) in a large bowl, mixing well.
06 - Transfer hot cauliflower florets immediately into the buffalo sauce bowl. Toss thoroughly to coat evenly.
07 - Serve hot alongside celery sticks, carrot sticks, and ranch or blue cheese dressing if desired.

# Expert Tips:

01 -
  • They satisfy those buffalo wing cravings without the meat or heavy feeling afterward.
  • The air fryer does the hard work while you prep the sauce, making you look like you tried way harder than you did.
  • Leftovers stay crispy for hours, which almost never happens with vegetarian appetizers.
02 -
  • Don't skip shaking the basket halfway through—the bottoms can burn if they sit in the same spot too long.
  • Adding the sauce right after they come out is crucial; the residual heat helps it adhere instead of sliding off a cooled surface.
03 -
  • Pat your cauliflower florets dry before battering them; any moisture on the surface keeps them from crisping properly.
  • If your batter seems thin, let it sit for two minutes—it'll thicken slightly as the flour hydrates, and thick batter clings better than runny batter.
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