Why You’ll Love This Air Fryer Buffalo Cauliflower Bites

• Surprisingly crispy texture. The air fryer works its magic to give these bites a satisfying crunch without all the oil of traditional frying—you get that golden exterior and tender interior we all crave.
• Perfectly balanced heat. The buffalo sauce isn’t just about spice; it’s tangy, a little buttery, and clings to every nook of the cauliflower so each bite is packed with flavor.
• Incredibly quick and easy. From prep to plate, you’re looking at about half an hour—honestly, it’s faster than ordering takeout and way more satisfying to make yourself.
• Crave-worthy and crowd-pleasing. Whether you’re serving vegans, vegetarians, or just looking for a lighter option, these bites have a universal appeal that’ll have everyone reaching for more.

Ingredients & Tools

• 1 large head of cauliflower, cut into bite-sized florets
• 100 g all-purpose flour (or gluten-free 1:1 substitute)
• 120 ml unsweetened plant-based milk (like almond or oat)
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 120 ml buffalo sauce (like Frank’s RedHot)
• 1 tbsp melted vegan butter or olive oil
• For serving: vegan ranch or blue cheese dressing, celery sticks

Tools: Air fryer, large mixing bowl, whisk, tongs, measuring spoons/cups

You’ll notice the flour and milk create a simple batter that helps the seasoning stick and gives that initial crisp. And using a good-quality buffalo sauce really makes a difference—it should be the star here, so pick one you genuinely enjoy the taste of on its own.

Nutrition (per serving)

• Calories: 150 kcal
• Protein: 6 g
• Fat: 4 g
• Carbohydrates: 24 g
• Fiber: 5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Cut your cauliflower evenly. This is honestly the secret to consistent cooking. If the pieces are all roughly the same size, they’ll cook at the same rate, so you won’t end up with some bites burnt and others still raw in the middle.
• Don’t skip the nutritional yeast. It adds a subtle, cheesy, umami flavor that really complements the tangy buffalo sauce—it’s not just for vegans, it’s a flavor booster that makes the coating taste richer and more complex.
• Shake that basket—but gently. You want to promote even browning and crisping, but if you’re too vigorous, you might knock off some of that delicious coating. A gentle shake or a turn with tongs halfway through is perfect.
• Customize your heat level. If you’re sensitive to spice, you can mix the buffalo sauce with a little extra melted butter or oil to tame it. Love it fiery? Add a dash of cayenne pepper to the batter or sauce.

How to Make Air Fryer Buffalo Cauliflower Bites

Serving Suggestions

Complementary Dishes

• A crisp, cool wedge salad — The iceberg lettuce and creamy dressing provide a refreshing, crunchy counterpoint to the spicy, warm cauliflower bites.
• Skin-on fries or potato wedges — They continue the crispy, handheld theme and are perfect for dipping into any extra ranch or blue cheese dressing.
• Simple carrot and celery sticks — Not just a garnish, but a necessary, fresh palate cleanser that cuts through the richness of the sauce.

Drinks

• A very cold lager or pale ale — The carbonation and slight bitterness of the beer are fantastic for cooling down the spice and cleansing the palate between bites.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds from the heat.
• A classic lime margarita (on the rocks) — The tangy citrus and slight sweetness are a perfect partner for the bold, vinegary heat of the buffalo sauce.

Something Sweet

• A scoop of vanilla bean ice cream — The creamy, cold sweetness is the ultimate way to finish the meal and soothe your tongue after all that spice.
• Mini chocolate chip cookies — They’re a simple, nostalgic treat that provides a little sweet, little salty ending without being too heavy.
• Fresh fruit salad with mint — The natural sugars and juicy freshness from melon and berries are a light, vibrant way to end on a sweet note.

Top Mistakes to Avoid

• Overcrowding the air fryer basket. This is the number one reason for soggy cauliflower. If the pieces are piled on top of each other, the hot air can’t circulate properly, and they’ll steam instead of crisp up. I’ve messed this up before too, and it’s a sad sight.
• Saucing the cauliflower before cooking. If you mix the raw cauliflower with the buffalo sauce before it goes in the air fryer, the batter will never crisp up—it’ll just become a soggy, messy situation. Always cook first, then sauce.
• Not preheating the air fryer. Starting with a cold basket means your cooking time will be off, and the first few minutes are wasted just heating up the appliance, which can lead to uneven cooking.
• Skipping the second cook after saucing. That quick 2-3 minute blast after tossing in sauce is what gives you that perfect, sticky, slightly caramelized finish. Without it, the bites can be a bit wet.

Expert Tips

• Tip: For an extra-crispy coating, you can add a tablespoon of cornstarch to your flour mixture. It creates a lighter, crispier texture that holds up beautifully against the sauce.
• Tip: If you have time, let the battered cauliflower sit for 5-10 minutes before air frying. This allows the batter to hydrate fully and adhere better to the florets, resulting in less batter falling off during cooking.
• Tip: Use a light spritz of cooking spray on the battered cauliflower right before it goes into the air fryer. This helps promote browning and adds an extra layer of crispness without making it oily.
• Tip: Make a double batch of the plain, cooked cauliflower bites and only sauce half. Store the unsauced ones in the fridge; they reheat beautifully in the air fryer for a quick snack later, and you can sauce them fresh.

FAQs

Can I make these buffalo cauliflower bites ahead of time?
You can prepare the components ahead, but they are best served fresh. You can mix the dry batter ingredients and cut the cauliflower a day in advance, storing them separately in the fridge. For the best texture, batter and cook them just before serving. If you must reheat, the air fryer is your best friend—a few minutes at 190°C will bring back some of the crispiness, though they won’t be quite as perfect as when first made.

Can I bake these instead of using an air fryer?
Absolutely! Preheat your oven to 220°C (425°F) and arrange the battered cauliflower on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crisp. Then toss with the sauce and return to the oven for 3-5 minutes. The texture will be slightly less crispy than the air fryer version but still utterly delicious.

My batter is too thin/too thick. What should I do?
Batter consistency can vary based on your flour and the size of your cauliflower. If it’s too thin and runny, add a tablespoon of flour at a time until it thickens to a pancake-batter consistency. If it’s too thick and pasty, add a tablespoon of plant-based milk at a time until it loosens up. It should coat a floret without immediately dripping off.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, the microwave will make them soft, so always use the air fryer or a toaster oven. Reheat at 190°C for 3-5 minutes until hot and re-crisped. They won’t be quite as perfect as day one, but they’ll still be very tasty.

Can I make this recipe gluten-free?
Yes, it’s very easy! Simply use a certified gluten-free 1:1 all-purpose flour blend in place of the regular flour. Ensure your buffalo sauce is also gluten-free (many popular brands are, but always check the label). The method and results are exactly the same—crispy, spicy, and completely gluten-free.