Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 1/2 cup hot sauce (like Frank’s RedHot)
- 2 tablespoons melted unsalted butter or plant-based butter substitute
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for extra flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour or gluten-free flour blend
- 1/2 cup water or plant-based milk
- Fresh parsley for garnish (optional)
Instructions
- Wash and cut the cauliflower into uniform bite-sized florets.
- Whisk together the flour and water (or milk) until smooth to create a batter.
- Dip each cauliflower piece into the batter, ensuring it’s well-coated.
- Arrange the coated cauliflower in the air fryer basket in a single layer—work in batches if necessary.
- Cook at 400°F (200°C) for 15-20 minutes, shaking halfway through, until golden and crispy.
- While cauliflower cooks, combine hot sauce, melted butter, garlic powder, smoked paprika, salt, and pepper in a small bowl to make buffalo sauce.
- Toss cooked cauliflower in the buffalo sauce until evenly coated.
- Serve immediately garnished with chopped parsley, with celery sticks and your favorite dip.
Notes
- You can substitute the hot sauce with vegan hot sauce for a vegan version.
- Adjust the spiciness by using more or less hot sauce based on your preference.
- For extra crispiness, spray the cauliflower lightly with cooking spray before air frying.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and re-crisped in the air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian, Vegan (if vegan hot sauce and butter are used)
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg