Crispy Buffalo Cauliflower Bites (Printer-friendly)

Spicy cauliflower florets coated in buffalo sauce and air-fried until crispy and golden.

# What You’ll Need:

→ Vegetables

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

→ Coating

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

→ Buffalo Sauce

09 - 1/2 cup hot sauce (e.g., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey (optional)

→ Serving (optional)

12 - 1/4 cup ranch or blue cheese dressing
13 - Celery sticks
14 - Carrot sticks

# How to Make It:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss cauliflower florets in the batter until evenly coated.
04 - Place battered cauliflower in a single layer in the air fryer basket; cook in batches if necessary to maintain crispness.
05 - Air fry for 12 to 15 minutes, shaking the basket halfway through, until pieces are golden and crisp.
06 - Combine hot sauce, melted butter, and honey (if using) in a small bowl.
07 - Transfer cooked cauliflower to a clean bowl and toss with buffalo sauce until fully coated.
08 - Return sauced cauliflower to the air fryer for 2 to 3 minutes to set the coating.
09 - Serve immediately with ranch or blue cheese dressing alongside celery and carrot sticks.

# Expert Tips:

01 -
  • They're genuinely crispy on the outside and tender inside—no deep frying required, just hot air and 20 minutes.
  • Buffalo sauce makes vegetables taste like comfort food, not obligation.
  • You can make them in batches and serve them still warm, which feels more impressive than it actually is.
02 -
  • Shaking the basket halfway through cooking is not optional—it's the difference between some pieces dark and crispy and others pale and soft.
  • The second trip into the air fryer with sauce is essential; without it, the sauce stays wet and slides off instead of setting into the coating.
  • Don't crowd the basket thinking you'll save time; cramped florets steam instead of fry, and you'll regret it the moment you taste the soggy texture.
03 -
  • Pat your cauliflower florets dry after cutting them; excess moisture on the surface keeps the batter from sticking and creates steam instead of crispy edges.
  • If you notice the coating isn't adhering well during the toss, your batter might be too thin—whisk in another tablespoon of flour and try again.

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