Description
Crispy, saucy, and air-fried to golden perfection, this buffalo cauliflower in the air fryer is the easiest way to get that deep-fried crunch—without the oil. A chill-before-frying trick locks in the crispiness, and the batter is perfectly spiced to hold onto every drop of buffalo sauce. Serve them with vegan ranch and celery sticks, tuck them into tacos, toss into a grain bowl or crispy salad, or eat them straight from the air fryer!
Ingredients
For the Cauliflower:
- 1 head cauliflower, cut into evenly sized florets
For the Dry Ingredients:
- 2 cups all-purpose flour
- ⅓ cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 2 teaspoons cayenne pepper (optional)
For the Wet Ingredients:
- 1 cup soymilk
- 2 teaspoons apple cider vinegar
- 4 tablespoons JUST Egg
- 2 tablespoons bourbon (optional, but recommended for crispiness)
- 1 tablespoon hot sauce
For Frying and Coating:
- Spray oil (avocado or canola recommended)
- 1 cup prepared vegan buffalo sauce (we like Frank’s Red Hot)
To Serve:
- Vegan ranch or bleu cheese dressing
- Celery sticks
Instructions
To Prep the Cauliflower
Bring a large pot of salted water to a boil. Add the cauliflower florets, let the water return to a boil, and cook for one minute. Transfer the florets to a wire rack over a cookie sheet to cool. Let them sit at room temperature or refrigerate to speed up cooling.
To Make the Breading
- In a medium bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and cayenne (dry ingredients).
- In a separate bowl, whisk together soymilk with apple cider vinegar, JUST Egg, bourbon (if using), and hot sauce (wet ingredients).
To Coat the Cauliflower
Working one piece at a time:
- Dredge a floret in the dry mixture, tapping off any excess. Place it back on the wire rack.
- Dunk it into the wet mixture, ensuring it’s fully coated.
- Coat it again in the flour mixture for a crispy, craggy texture.
Place all battered florets back on the wire rack and refrigerate for at least 30 minutes. This step locks in the coating and helps it adhere during air frying.
To Air Fry the Cauliflower
- Spray the florets lightly and evenly with cooking spray.
- Place in a single layer in the air fryer basket (working in batches if needed) and cook at 400°F for 8 minutes.
- Flip, spray any dry areas, and cook for an additional 4 minutes until golden and crinkly all over.
To Sauce & Serve
- Place the buffalo sauce in a bowl, add the crispy cauliflower, and toss gently to coat.
- Return to the air fryer for 2 minutes to help the sauce set.
Serve immediately with vegan ranch, celery sticks, or tucked into tacos, salads, or burgers.
Notes
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend and add an extra tablespoon of cornstarch for that same crispy crunch.
- Storage: Buffalo cauliflower is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days.
- How to Reheat: Skip the microwave (soggy city). Instead, pop them back in the air fryer at 375°F for 5 minutes to bring back that crispy texture.
- Make-Ahead Tip: Want to get ahead? Batter the cauliflower and store it in the fridge for up to 4 hours before air frying. When ready, just spritz with oil and cook as directed.
- Don’t Skip the Chill Time: That 30-minute rest in the fridge? It’s the secret to keeping the breading locked in so it doesn’t slide off when you sauce it up.
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Boiled, Battered, Chilled, Air Fried
- Cuisine: American