Air Fryer Buffalo Cauliflower
Air Fryer Buffalo Cauliflower: Crispy, saucy bites ready in about 22 minutes — perfect for snacks or parties.
Ingredients
- ½ cup buffalo-style wing sauce (like Frank's RedHot) (120ml)
- 3 tablespoons unsalted butter (melted)
- 1 head cauliflower (cut into florets (about 1.5lbs/675g))
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ¾ teaspoon salt
Instructions
Step 1: Whisk the buffalo sauce and butter, then toss the cauliflower
In a large matte charcoal grey ceramic mixing bowl, whisk together ½ cup buffalo-style wing sauce and 3 tablespoons melted unsalted butter until smooth and glossy. Add the cauliflower florets to the bowl and fold gently with a spatula or tongs so each floret is evenly and tackily coated in the orange sauce; the florets should look wet and shiny, with sauce pooling lightly in the bowl’s curve and a few droplets clinging to the rim.
Step 2: Dust with the dry mix and achieve an even coating
In a small white ceramic bowl, stir together 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 teaspoon garlic powder, and ¾ teaspoon salt until homogenous and powdery. Sprinkle the dry mix over the sauced cauliflower and toss thoroughly in the same matte charcoal grey bowl until each piece has a thin, matte dusting over the glossy sauce — slightly powdery in places, but staying tacky enough to hold the coating. You should be able to see a uniform pale dust on the orange surface and a few loose specks of flour in the bowl.
Step 3: Air-fry to crisp, flipping once
Preheat the air fryer to 400°F (if required). Working in batches, arrange the coated florets in the air fryer basket with a little space between each so air can circulate; cook for 10 to 12 minutes, flipping every 5 minutes so each side crisps evenly. The result you’re aiming for is florets that have developed a golden-orange, slightly blistered exterior with tiny charred edges and a craggly, crunchy texture while still holding a plump interior.
Step 4: Toss with extra sauce and plate to serve
Remove the crisped florets and, if desired, toss them briefly in a small amount of additional hot sauce to heighten the sheen and color. Pile the finished buffalo cauliflower into the same matte charcoal grey bowl used earlier — the bowl now full of glossy, crispy florets with some edges darkened to amber-brown. Serve with bright celery sticks and a small round bowl of creamy ranch or blue cheese on the side; the crisp, glossy texture of the cauliflower should contrast with the cool, creamy dip and the crisp green celery.
Notes
- Cool leftovers completely before storing to preserve texture.
- Re-crisp in the air fryer or oven rather than the microwave.
- Avoid overcrowding the air fryer basket for best results.
- Use equal-sized florets so they cook evenly.
- Swap melted vegan butter for a dairy-free version.'