Crispy Buffalo Cauliflower Bites (Print Version)

Spicy crunchy cauliflower florets coated in tangy buffalo sauce, air-fried to crispy perfection.

# What You Need:

→ Vegetables

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

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Coating

09 - 1 cup panko breadcrumbs

→ Buffalo Sauce

10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)

# How-To Steps:

01 - Preheat the air fryer to 400°F or the oven to 425°F. If using the oven, line a baking tray with parchment paper.
02 - Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth in a large bowl.
03 - Toss the cauliflower florets in the batter, ensuring an even coat on all pieces.
04 - Dredge each battered floret in panko breadcrumbs, pressing gently to adhere.
05 - Place coated florets in a single layer in the air fryer basket or on the prepared baking tray.
06 - Air-fry for 15 to 18 minutes, shaking the basket halfway through; alternatively, bake for 20 to 25 minutes, flipping once, until golden and crispy.
07 - Combine hot sauce, melted butter, and honey or maple syrup in a small bowl, mixing thoroughly.
08 - Transfer cooked cauliflower to a large bowl, pour buffalo sauce over, and toss to coat evenly.
09 - Serve immediately, optionally accompanied by ranch or blue cheese dressing and celery sticks.

# Expert Advice:

01 -
  • It delivers all the crispy, saucy satisfaction of wings without any meat, and even skeptics go back for seconds.
  • The air-fryer does most of the work, giving you that deep-fried crunch with barely any oil.
  • You can adjust the heat and sweetness to match exactly what you're craving that day.
  • It comes together in under an hour and uses ingredients you probably already have.
02 -
  • Don't skip preheating the air-fryer or oven, or the coating won't crisp up properly and you'll end up with sad, soggy bites.
  • If the batter seems too thick, add water a teaspoon at a time until it's pourable but still clings to the florets.
  • Toss the florets in sauce right before serving, because if they sit too long they lose that perfect crunch.
03 -
  • Add a pinch of cayenne to the batter if you want heat that builds from the inside out, not just on the surface.
  • Use a pastry brush to apply the buffalo sauce if you want a lighter coating and more control over spice level.
  • Double the panko and freeze the extra coated florets raw—then you can air-fry them straight from frozen whenever a craving hits.
Go Back