Air Fryer Buffalo Cauliflower
Why this recipe works
- Crisp without deep-frying: The air fryer gives the battered cauliflower a golden, crisp surface while keeping the florets tender inside.
- Classic Buffalo flavour: Buffalo sauce and melted butter create the familiar tangy, spicy, glossy coating associated with wing-night snacks.
- Built-in balance: Blue cheese and celery bring creamy, cool and crunchy contrast to the hot sauce-coated cauliflower.
Get the most out of this recipe
Adjust the heat
- Make it milder: Use a gentler Buffalo sauce or toss the cauliflower more lightly so the coating adds flavour without as much heat.
- Increase the heat: Choose a hotter wing sauce, or finish with an extra drizzle of reserved sauce just before serving.
- Keep the heat balanced: Serve with plenty of blue cheese and celery so the creamy and fresh elements soften the chilli heat between bites.
Texture tips
- Use a single layer: Leave space around the florets in the air fryer basket; crowding traps steam and softens the batter.
- Let excess batter drip off: A thin coating crisps more evenly than a heavy one, so shake off any excess before air-frying.
- Sauce after cooking: Toss the cauliflower in the Buffalo butter once it is already crisp and hot, rather than adding sauce before air-frying.
Common mistakes
- Overfilling the basket: Cook in batches if needed; an overcrowded basket will steam the cauliflower instead of crisping the coating.
- Using uneven florets: Cut the cauliflower into similar bite-sized pieces so the smaller pieces do not overcook before the larger ones are tender.
- Serving too late: Buffalo cauliflower is at its best straight after saucing, while the coating is still crisp and the sauce is glossy.
Serving ideas
- Keep the classic sides: Celery sticks and blue cheese are the natural pairing, bringing crunch and cooling richness to the spicy sauce.
- Offer a milder dip: A creamier, less pungent dip such as cream cheese works well for anyone who finds blue cheese too strong.
- Serve snack-style: Pile the cauliflower on a platter with the dip and celery alongside so it can be eaten as a sharing snack.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F). Cut the cauliflower into bite-sized florets, keeping them fairly even so they cook at the same rate.
- In a bowl, whisk the plain flour, egg and buttermilk until you have a smooth, pourable batter that clings to the cauliflower. Add the florets and toss until well coated, letting any excess batter drip back into the bowl.
- Arrange the battered florets in the air fryer basket in a single layer; cook in batches if needed. Air-fry for 12 to 14 minutes, turning halfway, until deeply golden and crisp.
- Meanwhile, melt the unsalted butter in a small saucepan over low heat, then stir in the Buffalo wing sauce until glossy. As each batch finishes, toss the hot cauliflower in the sauce until evenly coated.
- Cut the celery into sticks. Serve the Buffalo cauliflower straight away with the blue cheese and celery on the side for dipping and cooling bites.
Recipe notes
Tips
- Do not overcrowd the basket; a single layer and a turn halfway gives the best crispness.
- If you like extra sauce, reserve a couple of spoonfuls before tossing and drizzle it over just before serving.
Substitutions
- Replace Buttermilk with Whole milk for a slightly lighter batter.
- Replace Blue cheese with Cream cheese for a milder, creamier dip.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate the cauliflower and blue cheese separately in sealed containers. Reheat the cauliflower in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot and crisp; toss with any leftover sauce after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 28min (18min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Celery Eggs Gluten Milk Wheat
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