Buffalo Cauliflower (Print Version)

# Ingredients:

→ For the Battered Cauliflower

01 - 1 medium head of cauliflower, cut into bite-sized florets
02 - 1/2 cup all-purpose flour
03 - 1/2 cup water
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Cooking spray

→ For the Buffalo Sauce

10 - 3/4 cup buffalo sauce (store-bought or homemade)
11 - 1 tablespoon unsalted butter, melted

→ For Serving (Optional)

12 - Ranch or blue cheese dressing
13 - Celery sticks

# Instructions:

01 - Start by breaking down your cauliflower head into bite-sized florets. Try to keep them roughly the same size so they'll cook evenly. Give them a quick rinse and pat them dry with a kitchen towel - this helps the batter stick better.
02 - In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. You're looking for a consistency similar to pancake batter - thick enough to cling to the cauliflower but still pourable. If it seems too thick, add a splash more water; if too thin, a sprinkle more flour.
03 - Toss your cauliflower florets into the batter and gently stir until each piece is fully coated. Use your fingers or a fork to lift each piece out, giving it a little shake to remove any excess batter. You want a nice even coating, not clumps of batter.
04 - Set your air fryer to 375°F (190°C) and let it preheat for about 3 minutes. Give the basket a light spritz with cooking spray to prevent sticking.
05 - Arrange the battered cauliflower in the air fryer basket in a single layer, making sure the pieces aren't touching too much. Don't overcrowd the basket - you'll likely need to work in batches for the best results. Air fry for 12-15 minutes, pausing halfway through to shake the basket, until the cauliflower turns golden brown and crispy around the edges.
06 - While your cauliflower is getting crispy, combine the buffalo sauce and melted butter in a small bowl. Give it a good stir to fully incorporate the butter, which helps mellow out the heat a bit and adds a nice richness.
07 - As soon as the cauliflower comes out of the air fryer, transfer the hot florets to a large bowl. Pour the buffalo sauce mixture over top and gently toss until every piece is coated in that spicy, tangy goodness. Do this while the cauliflower is still hot for the best sauce absorption.
08 - Pile your buffalo cauliflower onto a plate and serve immediately while it's still warm and crispy. If you like, add a side of ranch or blue cheese dressing for dipping and some crisp celery sticks to cool down your palate between bites.

# Notes:

01 - For extra crispy cauliflower, try air frying the battered florets for an additional 2-3 minutes before tossing with the buffalo sauce.
02 - If you prefer a milder version, simply increase the amount of butter or reduce the buffalo sauce in the mixture.
03 - This dish works great as an appetizer for game day, a side dish, or even as the star of a meatless meal paired with a salad.
04 - Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat in the air fryer for a few minutes to restore crispiness.

Back