Go Back
Air Fryer Buffalo Cauliflower Bites Recipe
Ben Carraoli

Air Fryer Buffalo Cauliflower Bites Recipe

Here’s how I made this irresistible snack—and why I’m already planning the next round of the recipe. After testing the crunchy yet saucy bites, I was sold: they hit the perfect balance of spice, texture and fun. If you’ve got an air fryer and a craving for something bold, this version of Air Fryer Buffalo Cauliflower Bites is the one to try.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower about 2 pounds, cut into bite-sized florets – Using fresh instead of frozen cauliflower helps you get crispier edges.
  • ½ cup all-purpose flour – Helps the coating stick and create a light crust on the florets.
  • ¼ cup cornstarch – Adds extra crunch by absorbing moisture and promoting crisping in the air fryer.
  • 1 teaspoon garlic powder – Adds savory depth; fresh garlic cloves might burn in the air fryer.
  • 1 teaspoon onion powder – Complements the garlic and brings subtle sweetness.
  • 1 teaspoon paprika – Gives color and a smoky flavor; you can use smoked paprika for extra punch.
  • ½ teaspoon salt – Essential for seasoning the cauliflower; you’ll want that taste beneath the sauce.
  • ¾ cup water or enough to make a batter – Binds the dry ingredients into a coating that clings to the florets.
  • ½ cup buffalo wing sauce (such as Frank’s RedHot) – The star of the show: spicy, tangy and full of flavor.
  • 2 tablespoons melted butter or vegan butter – Helps the sauce adhere and gives richness; you can use olive oil for a lighter version.
  • Ranch or blue cheese dressing for serving – Optional for dipping, but brings a cool contrast to the heat.

Method
 

  1. Start by trimming the cauliflower head into bite-sized florets and rinse well. Pat them dry so excess moisture doesn’t interfere with crisping later.
  2. In your mixing bowl whisk together the flour, cornstarch, garlic powder, onion powder, paprika and salt. Add the water and stir until you get a smooth batter. Toss the cauliflower florets into the batter so they’re all evenly coated.
  3. Preheat the air fryer to about 400 °F (204 °C). Arrange the battered florets in a single layer in the basket (do not overcrowd). Cook for roughly 5–6 minutes; then flip the florets and brush them with half the buffalo sauce. Continue cooking for another 5–6 minutes or until the edges are golden and crisp.
  4. Once they’re done, remove from the air fryer and immediately toss the florets in the remaining buffalo sauce so every piece is well coated. Serve hot for the best crisp and flavor.

Notes

  • I found that leaving a little space around each floret in the air fryer basket makes a big difference in crispiness.
  • I lightly sprayed the basket with cooking spray to prevent sticking and help the coating stay intact when flipping.
  • I waited a minute before dunking in sauce so the coating had time to settle—this avoided sogginess.
  • I tried the “double sauce” trick (halfway through and after cooking) and it really boosted the buffalo flavor.
  • I served right away—these bites are best hot and fresh; leftovers will lose some crispness.