I developed Buffalo Cauliflower Bites as a clever, healthier meatless swap for classic wings that will have everyone asking for the secret.

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I never thought cauliflower could bite back, but this version changed my mind. The crisp florets get blasted with Frank’s RedHot for a tangy punch, and every bite crackles like a guilty pleasure.

I promise it’s not just another recipe in the pile, I’ve messed up plenty and this one still surprises me. It’s become my go-to when friends want Buffalo Cauliflower Bites, or when I want a quick win from my list of Air Fryer Recipes Easy.

Try it and you’ll find why people keep asking for seconds, even the picky ones who usually won’t eat veggies.

Ingredients

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Cauliflower: Crunchy florets, high in fiber and vitamin C, low calorie, so filling not sweet.
Chickpea flour: Adds nutty flavor and protein, gluten free swap that boosts carbs and satiety.
Cornstarch: Makes the coating crispier by reducing sogginess, mostly carbs with no fiber.
Frank’s hot sauce: Tangy vinegary heat, low calorie, gives that classic buffalo spicy sour flavor.
Butter or vegan butter: Adds richness and mouthfeel, saturated fats present so use in moderation.
Garlic powder: Punchy savory note, little calories, amps flavor without adding moisture.
Olive or avocado oil: Helps the batter brown and crisp, healthy fats and vitamin E.

Ingredient Quantities

1 medium head cauliflower (about 1 to 1 1/4 lb) cut into bite sized florets

3/4 cup all purpose flour (or 3/4 cup chickpea flour for gluten free)

2 tablespoons cornstarch

1/2 to 3/4 cup water or unsweetened plant milk

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

3/4 teaspoon kosher salt (or 1/2 tsp table salt)

1/4 teaspoon black pepper

1/2 teaspoon baking powder optional for extra crisp

1 to 2 tablespoons olive oil or avocado oil

1/2 cup Frank’s RedHot or other cayenne style hot sauce

2 tablespoons unsalted butter melted (or vegan butter for dairy free)

cooking spray or oil mister for the air fryer

optional for serving: ranch or blue cheese dressing, celery sticks, chopped parsley, lemon wedges

How to Make this

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1. Preheat your air fryer to 400°F (200°C) and spray the basket with cooking spray; cut 1 medium head cauliflower into bite sized florets while it heats.

2. In a large bowl whisk together 3/4 cup all purpose flour (or chickpea flour for GF), 2 tbsp cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt (or 1/2 tsp table salt), 1/4 tsp black pepper and 1/2 tsp baking powder if you want extra crisp.

3. Add 1/2 to 3/4 cup water or unsweetened plant milk and 1 to 2 tbsp olive or avocado oil to the dry mix and stir until you have a thick but pourable batter that will coat the florets; add a little more liquid if its too stiff.

4. Toss the cauliflower florets in the batter until well coated, let excess drip off for a few seconds so you dont end up with globs.

5. Place florets in a single layer in the air fryer basket (dont overcrowd, do batches if needed) and lightly spray or mist the tops with cooking oil.

6. Air fry at 400°F for about 12 to 15 minutes, shaking or flipping halfway through and spraying again if they look dry, until golden and crisp.

7. While they cook whisk together 1/2 cup Frank’s RedHot (or other cayenne hot sauce) with 2 tbsp melted unsalted butter (or vegan butter) to make the buffalo sauce.

8. When cauliflower is done toss immediately in the buffalo sauce until evenly coated. For extra crisp, return coated florets to the air fryer for 2 to 4 minutes at 400°F to set the sauce.

9. Serve hot with ranch or blue cheese, celery sticks, chopped parsley and lemon wedges. Reheat leftovers in the air fryer at 350°F for 3 to 5 minutes to bring back the crisp.

Equipment Needed

1. Air fryer with basket (or air fryer oven)
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Sharp chef s knife and cutting board (for cutting cauliflower)
6. Tongs or slotted spoon for flipping and tossing
7. Small bowl and spoon or measuring cup for the buffalo sauce
8. Oil spray or mister and a silicone spatula for scraping batter and coating

FAQ

How do I get the cauliflower extra crispy? Use the cornstarch plus flour batter, a little baking powder if you have it, and preheat the air fryer. Don't overcrowd the basket, spray the florets lightly with oil, and shake or flip halfway through. If they still look a little soft after saucing, pop them back in for 1 to 2 minutes to set the glaze.

Can I make this gluten free or vegan? Yes. Swap the all purpose flour for chickpea flour for gluten free, use plant milk instead of water if you want, and replace the butter with vegan butter to keep it dairy free. Frank's style sauces are usually vegan but check the label.

What temp and time should I use in the air fryer? I usually do 375 F for 14 to 18 minutes, shaking the basket at 7 to 9 minutes. If your fryer runs cool you can nudge it to 400 F for a few minutes but watch closely so it doesn't burn.

How do I stop the buffalo sauce from making them soggy? Toss the hot cooked florets in just enough sauce to coat, not drown. For a crisper finish, after tossing, spread them back in the basket and air fry 1 to 2 minutes to set the sauce. Or serve the sauce on the side for dipping.

Can I make these ahead or freeze them? You can bake or air fry, cool, then freeze on a tray until solid and transfer to a bag. Reheat from frozen in the air fryer at 360 F for 6 to 10 minutes, shaking once. For best texture, freeze after cooking rather than freezing wet-sauced florets.

How spicy are they and can I make them milder? Using Frank's gives a classic cayenne heat, medium spicy. To tame it, use less hot sauce, add extra melted butter (or vegan butter), or mix the sauce with a little honey or maple to sweeten and mellow the heat.

The BEST Air Fryer Buffalo Cauliflower Recipe Substitutions and Variations

Flour: Swap the 3/4 cup all purpose for 3/4 cup chickpea flour for gluten free, or use 3/4 cup 1-to-1 gluten free baking flour. Almond flour can work but the batter gets crumbly so add 1 to 2 tbsp tapioca or an egg replacer.
Cornstarch: Replace the 2 tbsp cornstarch with 2 tbsp arrowroot or tapioca starch, or use potato starch for similar crisping power.
Liquid: Instead of water or plant milk, use cold club soda or a light beer (same amount) for a lighter, airier batter, or use dairy milk if you dont need it vegan.
Butter for sauce: Use 2 tbsp vegan butter or 2 tbsp neutral oil (avocado or light olive oil) in place of the unsalted butter; melted coconut oil works too but will add a mild coconut note.

Pro Tips

– Make your florets uniform and bone dry before battering. If theyre wet the batter slides off and they steam instead of getting crisp. Pat them with paper towels and let them sit on a wire rack for a few minutes. For better adhesion toss the florets in a tablespoon of cornstarch or flour first so the batter clings instead of pooling into globs.

– Get the batter thickness right: you want it like heavy pancake batter, thick but pourable. Too thin and it runs off, too thick and you get clumpy blobs. If you get clumps, dip each floret twice — coat, let excess drip, then a quick second coat — taps off well and you get an even crust. Using chickpea flour adds a nice nutty flavor and crisps up great if you need gluten free.

– Dont overcrowd the air fryer, do single layers and do batches. Preheat to 400°F, flip or shake halfway and lightly mist with oil so the crust browns. For extra crunch add about 1/2 tsp baking powder to the dry mix, and if you want the sauce to set without going soggy, return sauced florets to the fryer for 2 to 4 minutes.

– Toss while really hot for best coating, but if you want maximum crunch reserve half the sauce for dipping so they stay crisp. To brighten the buffalo sauce add a splash of vinegar or a teaspoon of maple syrup to balance heat. Leftovers come back to life in the air fryer at 350°F for 3 to 5 minutes.

The BEST Air Fryer Buffalo Cauliflower Recipe

Recipe by James Level

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I developed Buffalo Cauliflower Bites as a clever, healthier meatless swap for classic wings that will have everyone asking for the secret.

Servings

servings

Calories

231

kcal

Equipment: 1. Air fryer with basket (or air fryer oven)
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Sharp chef s knife and cutting board (for cutting cauliflower)
6. Tongs or slotted spoon for flipping and tossing
7. Small bowl and spoon or measuring cup for the buffalo sauce
8. Oil spray or mister and a silicone spatula for scraping batter and coating

Ingredients

1 medium head cauliflower (about 1 to 1 1/4 lb) cut into bite sized florets
3/4 cup all purpose flour (or 3/4 cup chickpea flour for gluten free)
2 tablespoons cornstarch
1/2 to 3/4 cup water or unsweetened plant milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
3/4 teaspoon kosher salt (or 1/2 tsp table salt)
1/4 teaspoon black pepper
1/2 teaspoon baking powder optional for extra crisp
1 to 2 tablespoons olive oil or avocado oil
1/2 cup Frank's RedHot or other cayenne style hot sauce
2 tablespoons unsalted butter melted (or vegan butter for dairy free)
cooking spray or oil mister for the air fryer
optional for serving: ranch or blue cheese dressing, celery sticks, chopped parsley, lemon wedges

Directions

Preheat your air fryer to 400°F (200°C) and spray the basket with cooking spray; cut 1 medium head cauliflower into bite sized florets while it heats.
In a large bowl whisk together 3/4 cup all purpose flour (or chickpea flour for GF), 2 tbsp cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt (or 1/2 tsp table salt), 1/4 tsp black pepper and 1/2 tsp baking powder if you want extra crisp.
Add 1/2 to 3/4 cup water or unsweetened plant milk and 1 to 2 tbsp olive or avocado oil to the dry mix and stir until you have a thick but pourable batter that will coat the florets; add a little more liquid if its too stiff.
Toss the cauliflower florets in the batter until well coated, let excess drip off for a few seconds so you dont end up with globs.
Place florets in a single layer in the air fryer basket (dont overcrowd, do batches if needed) and lightly spray or mist the tops with cooking oil.
Air fry at 400°F for about 12 to 15 minutes, shaking or flipping halfway through and spraying again if they look dry, until golden and crisp.
While they cook whisk together 1/2 cup Frank's RedHot (or other cayenne hot sauce) with 2 tbsp melted unsalted butter (or vegan butter) to make the buffalo sauce.
When cauliflower is done toss immediately in the buffalo sauce until evenly coated. For extra crisp, return coated florets to the air fryer for 2 to 4 minutes at 400°F to set the sauce.
Serve hot with ranch or blue cheese, celery sticks, chopped parsley and lemon wedges. Reheat leftovers in the air fryer at 350°F for 3 to 5 minutes to bring back the crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 194g
Total number of serves: 4
Calories: 231kcal
Fat: 11.2g
Saturated Fat: 3.6g
Trans Fat: 0.12g
Polyunsaturated: 0.5g
Monounsaturated: 4.5g
Cholesterol: 15.5mg
Sodium: 468mg
Potassium: 400mg
Carbohydrates: 35.8g
Fiber: 3.3g
Sugar: 4.3g
Protein: 3.3g
Vitamin A: 50IU
Vitamin C: 60mg
Calcium: 33mg
Iron: 0.8mg

The BEST Air Fryer Buffalo Cauliflower Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The BEST Air Fryer Buffalo Cauliflower Recipe Substitutions and Variations

Pro Tips