Air Fryer Buffalo Cauliflower Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium cauliflower head (about 600g), cut into florets</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">10g garlic powder</li><li class="ingredients-single-item">5g onion powder</li><li class="ingredients-single-item">5g paprika</li><li class="ingredients-single-item">3g salt</li><li class="ingredients-single-item">1g black pepper</li><li class="ingredients-single-item">200ml plant-based milk (or regular milk)</li><li class="ingredients-single-item">120ml buffalo sauce (hot sauce mixed with melted butter)</li><li class="ingredients-single-item">15ml olive oil or cooking spray</li><li class="ingredients-single-item">30g blue cheese or ranch dressing, for serving (optional)</li><li class="ingredients-single-item">Celery sticks, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Silicone brush (optional for coating sauce)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your air fryer to 180°C for at least 3 minutes. This preheating step is crucial for achieving that initial burst of heat that helps create a crispy exterior on your cauliflower.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash the cauliflower head and thoroughly pat dry with paper towels. Any excess moisture will prevent proper crisping. Cut into evenly-sized florets about 3-4cm in size – uniformity ensures they'll cook at the same rate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. The spices in the batter don't just add flavor – they create a more complex base that complements the buffalo sauce later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the plant-based milk gradually while whisking to create a smooth, pancake-like batter without any lumps. The batter should be thick enough to coat the back of a spoon but still drip off slowly – this consistency ensures it will adhere to your cauliflower without being too heavy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the cauliflower florets to the batter and gently toss until each piece is thoroughly coated. Use a fork or tongs to remove excess batter by tapping each piece against the side of the bowl – too much batter will result in a soggy rather than crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Lightly brush or spray the air fryer basket with olive oil to prevent sticking. Arrange the battered cauliflower in a single layer in your air fryer basket, making sure they don't touch each other. You may need to cook in batches depending on the size of your air fryer.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Air fry at 180°C for 12-15 minutes, shaking the basket or gently flipping the florets halfway through. Look for a golden-brown color and a crispy exterior – you should be able to hear a slight crunch when testing with tongs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cauliflower cooks, prepare your buffalo sauce. If using store-bought, warm it slightly in the microwave or on the stovetop. For homemade, mix 90ml hot sauce with 30g melted plant-based or regular butter until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cauliflower is crispy and golden, transfer the hot florets to a large bowl and drizzle with about half of the buffalo sauce. Gently toss to coat, then return them to the air fryer for another 2-3 minutes to set the sauce and create that signature sticky-crispy texture buffalo lovers crave.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the air fryer and toss with the remaining buffalo sauce for an extra flavor boost. The double-coating method gives you both baked-in flavor and fresh sauce punch, creating depth of flavor without making the cauliflower soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve immediately while hot and crispy. For the complete buffalo experience, serve with blue cheese or ranch dressing and celery sticks on the side. The cooling effect of the dressing perfectly balances the spicy buffalo kick!</li></ol>