Buffalo Cauliflower Bites (Printable Version)

Crispy cauliflower bites tossed in spicy buffalo sauce for a flavorful snack or appetizer.

# 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.
02 - In a large bowl, whisk together flour, garlic powder, paprika, salt, and black pepper. Gradually add milk and whisk until smooth.
03 - Dip each cauliflower floret into the batter, ensuring even coverage, then shake off excess.
04 - Arrange coated florets in a single layer in the air fryer basket. Cook for 15 minutes, shaking halfway through until crisp and golden.
05 - Combine buffalo hot sauce, melted butter, and honey or maple syrup in a large bowl.
06 - Transfer hot cauliflower immediately to the sauce and toss to coat evenly.
07 - Serve immediately with celery sticks, carrot sticks, and ranch or blue cheese dressing if desired.

# Expert Advice:

01 -
  • They're genuinely crispy outside and tender inside—no sad, soggy situations here.
  • That buffalo sauce clings perfectly without being overly wet or messy.
  • People legitimately forget they're eating vegetables and just keep reaching for more.
02 -
  • Don't skip the halfway shake during air-frying—it's the difference between some pieces crispy and some soft.
  • Room-temperature batter that's been sitting for a few minutes coats way better than batter you just mixed, so make it first and move on to prep.
  • Toss them in the sauce immediately while they're still hot, or the coating gets soggy and separates instead of melding into something magical.
03 -
  • Pat your cauliflower completely dry before battering—moisture is the enemy of crispiness, so take thirty seconds to blot each piece.
  • Make the batter thick enough that it coats in one dip; if it's runny, add a bit more flour until it reaches pancake batter consistency.
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