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These ultra-crispy, breaded air fryer buffalo cauliflower bites are the perfect game day snack and appetizer. Spicy, tangy, and PACKED with buttery buffalo flavor, they’re easy to make and ready in just 30 minutes!
Today I’m sharing how to make my FAVORITE crispy, breaded air fryer buffalo cauliflower. This recipe is inspired by my original, no-breading baked buffalo cauliflower (which I shared here nearly 10 YEARS ago), and thanks to several reader requests for an air fryer alternative. After so many years (oops!) I am so happy I finally got around to making it.
Buffalo Cauliflower in the Air Fryer – Why This Recipe Works
Delightfully crisp without the heaviness of deep-frying, this air fryer version is utterly irresistible and packs a ton of bold buffalo flavor into each bite (warning: they go fast!) Here’s what makes this recipe work so well, and why you’ll love it:
- Crispy, breaded texture: A mix of flour, cornstarch, and panko creates a crunchy, wing-style coating that turns perfectly golden in the air fryer. Every bite has the satisfying crisp you want from cauliflower buffalo wings.
- Big buffalo flavor: Seasoned from the inside out, the cauliflower florets are tossed in a tangy buffalo-buttermilk mixture before dredging, then get glazed with a warm, buttery buffalo sauce after air frying. The result is beautiful buffalo flavor in each bite.
- Customizable heat: You can make these cauliflower wings as mild or spicy as you’d like. Add extra butter (or a drizzle of honey) for a gentler buffalo flavor, or crank up the heat with more hot sauce or cayenne.
- Quick and easy to make: Just like air fryer chicken legs, this recipe comes together fast (under 30 minutes!) The air fryer speeds up cooking, making it easy to cook in batches.
Table of Contents
Ingredients & Substitutions
Cauliflower – You can make this recipe with pre-cut cauliflower, or purchase a large head of cauliflower and chop it yourself. If I have the time, I prefer to chop my own (even if it is messy and a little annoying). The cauliflower is typically fresher and it allows me to chop the cauliflower in (mostly) equal-sized florets.
Pro Tip: You can prep raw cauliflower ahead. Cut it into florets, rinse and dry well, and store it in an airtight container lined with a paper towel. It will keep in the refrigerator for 2-3 days (up to 4-5 days if it stays dry and crisp).
Buttermilk mixture (buttermilk + egg + hot sauce) – This simple buttermilk mixture consists of buttermilk, egg, and Frank’s RedHot sauce. It helps the breading stick and adds flavor. It’s the same idea that is used in buttermilk fried chicken. Substitutes: Use regular milk with a splash of lemon juice or vinegar, or swap in plain milk in a pinch.
Breading (flour + cornstarch + panko) – This combo makes these buffalo cauliflower bites crispy and “wing-style” in the air fryer. The flour creates the base coating, the cornstarch helps everything crisp up, and the panko adds a crunchy, golden finish. Gluten-free substitutes: Use a 1:1 gluten-free flour blend and gluten-free panko (or crushed gluten-free cornflakes).
Seasonings (garlic powder + onion powder + paprika) – Simple pantry seasonings that add savory flavor to the breading. Paprika adds warmth and color without making it spicy, but if you prefer more heat, try adding a pinch of cayenne pepper.
Easy buffalo sauce (hot sauce + butter + honey) – Frank’s RedHot is the best choice for classic buffalo wing flavor (it’s bold, vinegary, and not overly spicy). A small drizzle of honey balances the heat and helps the sauce cling to the crispy coating. Feel free to reduce the honey or leave it out, and add a little extra butter to mellow the spice.
Pro Tip: Love extra saucy cauliflower wings? Double the buffalo sauce recipe so you have plenty for tossing, brushing, and serving on the side.
How to Air Fry Buffalo Cauliflower
In the section below, you’ll find easy-to-follow step-by-step photos. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Prepare the Cauliflower
Preheat your air fryer to 400°F (200°C) for 3 minutes. Meanwhile, cut the cauliflower into 1½-inch florets and rinse well under cold water. Pat them dry with paper towels. Remember, dry florets help the coating stick, resulting in a crispier finish.
Step 2: Prep the buttermilk and breading mixtures
In a large bowl, whisk together the buttermilk, egg, and Frank’s RedHot sauce until smooth. In a second bowl, mix the flour, cornstarch, panko, garlic powder, onion powder, paprika, and salt.
Step 3: Coat and Dredge the cauliflower
Add the cauliflower florets to the buttermilk mixture and toss until fully coated. Lift the florets out, letting any excess drip off, then transfer to the breading mixture. Toss well and gently press the coating onto each floret so it sticks.
Step 4: Make the buffalo sauce
In a small saucepan over low heat, warm the hot sauce, butter, and honey until melted and glossy. Stir in a pinch of salt, then remove from heat and set aside.
Step 5: Air fry until crispy
Lightly spray the air fryer basket with oil. Arrange the breaded cauliflower in a single layer (cook in batches if needed) and lightly spray the tops with oil. Air fry for 10 minutes, flipping halfway through.
Step 6: Brush with sauce and Air fry again
Brush the cauliflower with the buffalo sauce, then return it to the air fryer for 3-4 minutes, or until deeply golden and extra crispy. Brushing keeps them crispier than tossing, since a full toss can soften the coating.
Step 7: Garnish and serve
Transfer to a serving bowl, sprinkle with chopped chives, and serve immediately with ranch or blue cheese dressing (plus celery sticks if you’re feeling classic).
Oven-Baked Option (No Air Fryer Needed)
No air fryer? No problem. You can bake these breaded buffalo cauliflower bites in the oven. If you want my original no-breading, oven-baked version, don’t miss my classic baked buffalo cauliflower recipe.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
For the crispiest results, place a wire rack on top of the baking sheet and lightly spray it with oil. - Bread the cauliflower as directed in the recipe.
- Arrange florets in a single layer (leave space between them) and lightly spray the tops with oil.
- Bake 18 to 22 minutes, flipping halfway
- Brush with buffalo sauce, then return to the oven for 5 minutes more.
- Garnish with chives and serve immediately.
Pro tip: Use a rack if you have one. It keeps the bottom from steaming and helps the breading stay crispy.
Jessica’s Top Recipe Tips
How to Keep Air Fryer Buffalo Cauliflower Crispy
- Dry the cauliflower before coating: Not to sound dramatic, but moisture is the enemy of crispiness. Remember to pat your cauliflower dry before adding them to the buttermilk mixture.
- Don’t overcrowd the basket: A bummer, I know. But cook in batches if needed. Overlapping florets will steam and the breading will turn soft.
- Use oil spray: A light mist of oil helps the coating brown and crisp and prevents the them from drying out.
- Add sauce at the end: Brushing the cauliflower with sauce too early can soften the breading. It’s a moisture thing. I like to brush the sauce near the end, then air frying again. This helps keep the coating crisp without sacrificing flavor.
Serving Suggestions
These crispy air fryer buffalo cauliflower bites are best served hot and fresh, straight from the basket, while the coating is at its crunchiest. They’re the perfect appetizer for game day spreads or meat-free dinners.
Here are my favorite ways to serve them:
- Classic wing platter: Pile them onto a large plate with celery sticks, carrot sticks, and bowls of all your favorite dipping sauces. I highly recommend my creamy homemade ranch dressing recipe, this easy 5-ingredient blue cheese dressing, or buffalo ranch sauce (yes, it tastes as delicious as it sounds) for even more buffalo flavor!
- Buffalo cauliflower bowl: Pile them into a bowl with cooked rice or quinoa, shredded lettuce, cucumber, avocado, and your favorite creamy dressing for a quick and satisfying vegetarian lunch or dinner.
- Taco night twist: Stuff them into warm tortillas with shredded cabbage, lime, and a drizzle of ranch for buffalo cauliflower tacos.
Serving Tip: Serve extra buffalo sauce on the side for dipping, or drizzle a little on top right before serving for maximum flavor.
Storage
Please note: Air fryer buffalo cauliflower always tastes best immediately after cooking.
To store: Let the cauliflower cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Store any extra buffalo sauce separately and add it after reheating.
To reheat: Reheat in an air fryer set to 375°F for 4-6 minutes, shaking the basket halfway through, until hot and crisp. Or, reheat in a 425°F oven for 8-10 minutes. Microwaving will soften the breading.
Freezing is not recommended.
More Air Fryer Recipes
If you love bold buffalo flavor, don’t miss my Buffalo Chicken Dip for the ultimate cheesy game day appetizer (plus reader favorite). For an easy dinner, try my Baked Buffalo Chicken and Buffalo Chicken Meatballs when you want something hearty and protein-packed. And for cozy comfort food, my Creamy Buffalo Chicken Soup brings that classic buffalo wing flavor every time.
Air Fryer Buffalo Cauliflower Recipe (Breaded)
Ingredients
For the Cauliflower
- 1 large head cauliflower, cut into 1½-inch florets
- ½ cup buttermilk
- 1 large egg
- 2 tablespoons Frank's RedHot sauce
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¾ teaspoon salt
- Oil cooking spray, avocado oil or olive oil spray
For the Buffalo Sauce
- ½ cup Frank's RedHot sauce
- 2 tablespoons butter
- 1 teaspoon honey, plus more to taste
- Chopped fresh chives, for garnish
- For serving, ranch or blue cheese dressing, celery sticks, carrot sticks
Instructions
- Preheat the air fryer: Preheat to 400°F for 3 minutes. Lightly spray the air fryer basket with oil.
- Make the buttermilk mixture: In a large bowl, whisk together ½ cup buttermilk, 1 large egg, and 2 tablespoons Frank's RedHot sauce until smooth. Add the cauliflower florets and toss until coated.
- Mix the breading: In a second bowl, combine ½ cup of all-purpose flour, ½ cup of panko breadcrumbs, ¼ cup of cornstarch, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, and ¾ teaspoon salt.
- Bread the cauliflower: Lift the cauliflower out of the wet mixture, letting excess drip off. Transfer to the breading mixture, pressing gently so it sticks. Shake off extra coating.
- Air fry (first round): Arrange the cauliflower in a single layer in the air fryer basket (cook in batches if needed). Lightly spray the tops with oil. Air fry for 10 minutes, flipping halfway through.
- Make the buffalo sauce: While the cauliflower cooks, warm ½ cup Frank's RedHot sauce, 2 tablespoons butter, and 1 teaspoon of honey in a small saucepan over low heat until melted and glossy.
- Sauce + crisp: Brush the cooked cauliflower with buffalo sauce, then return to the air fryer for 3-4 minutes, until crisp and deeply golden.
- Garnish and serve: Transfer to a serving bowl, sprinkle with chives, and serve immediately with ranch or blue cheese.
Notes
- Double the buffalo sauce if you like lots of sauce for tossing, brushing, and dipping.
- Gluten-free option: Use a 1:1 gluten-free flour blend and gluten-free panko.
- Dairy-free option: Swap butter for plant-based butter and use a dairy-free buttermilk substitute (plant milk + lemon juice).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the air fryer at 375°F for 4-6 minutes until hot and crisp again. (Microwaving works, but the coating will soften.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
