Crispy Spicy Tangy Cauliflower Bites (Print View)

Crispy, spicy cauliflower bites with tangy buffalo sauce make a flavorful, vegetarian snack or appetizer.

# Components:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Breading

02 - 1 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 cup milk (dairy or unsweetened plant-based)

→ Buffalo Sauce

08 - ½ cup buffalo hot sauce
09 - 2 tablespoons unsalted butter, melted
10 - 1 tablespoon honey or maple syrup (optional)

→ For Serving

11 - Celery sticks
12 - Carrot sticks
13 - Ranch or blue cheese dressing (optional)

# Preparation Steps:

01 - Preheat air fryer to 400°F (200°C).
02 - In a large bowl, whisk together flour, garlic powder, paprika, salt, and black pepper. Add milk and whisk until smooth batter forms.
03 - Dip each cauliflower floret into the batter, ensuring thorough coating. Shake off excess batter.
04 - Arrange coated florets in a single layer in the air fryer basket. Air fry for 15 minutes, shaking basket halfway through, until golden and crisp.
05 - Combine buffalo hot sauce, melted butter, and honey or maple syrup in a large bowl.
06 - Transfer cooked cauliflower immediately to sauce bowl and toss to evenly coat.
07 - Serve hot with celery and carrot sticks alongside ranch or blue cheese dressing if desired.

# Expert Advice:

01 -
  • You get that addictive crispy-spicy-tangy combination without any guilt or meat cravings hanging over your head.
  • It's the kind of thing that disappears in minutes at parties, and people genuinely ask for the recipe instead of assuming it's some complicated restaurant technique.
02 -
  • Don't skip the preheat or crowd the basket—these two mistakes are almost guaranteed to give you steamed cauliflower instead of crispy bites.
  • The batter needs to coat evenly and the florets need space to breathe, which means this recipe actually works better in smaller batches.
03 -
  • For maximum crispness, pat your cauliflower florets dry with paper towels before battering—moisture is the enemy of crunch.
  • If you're making these vegan, use unsweetened plant-based milk and vegan butter, and the results are honestly indistinguishable from the dairy version.
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