A vegetarian take on buffalo wings that actually crisps up. A thin flour batter gives the cauliflower something for the sauce to cling to, and the air fryer keeps it crisp where a wet oven bake goes soggy. Toss in buffalo sauce, then a final blast sets the glaze.
Everything you need
- 1 medium head cauliflower, cut into florets
- ¾ cup (94 g) all-purpose flour
- ¾ cup (180 g) milk (or plant milk)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp fine salt
- ½ cup buffalo hot sauce
- 2 tbsp unsalted butter, melted
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Whisk the flour, milk, garlic powder, paprika and salt into a smooth, pourable batter.
For this step
- ¾ cup (94 g) all-purpose flour
- ¾ cup (180 g) milk (or plant milk)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp fine salt
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Dip each floret in the batter, letting the excess drip off, and set on a rack.
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Preheat the air fryer to 200°C / 400°F. Air fry the florets in a single layer for 12 to 15 minutes, shaking halfway, until crisp and set.
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Stir the buffalo sauce and melted butter together. Toss the hot cauliflower in the sauce until coated.
For this step
- 1 medium head cauliflower
- ½ cup buffalo hot sauce
- 2 tbsp unsalted butter
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Return to the basket and air fry another 4 to 5 minutes so the glaze sets and turns sticky, not wet.
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Serve straight away with a blue cheese or ranch dip and celery sticks.
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Let the excess batter drip off before air frying, or it pools and stays gluey.
- The second cook after saucing is what stops them going soggy. Don't skip it.
Make it your own
- Swap buffalo sauce for BBQ or a honey-sriracha glaze.
- Use a gluten-free flour blend to make it fully gluten-free.
Storing & reheating
Best fresh. They soften as they sit; re-crisp at 190°C for 4 to 5 minutes.
Frequently asked
How do you keep buffalo cauliflower crispy?
Let the batter drip off before cooking, don't overcrowd the basket, and air fry again for a few minutes after tossing in sauce to set the glaze.
Can I make it dairy-free?
Yes, use plant milk in the batter and a plant butter or a splash of oil with the buffalo sauce.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.