There’s something about the combination of spicy, tangy buffalo sauce and the satisfying crunch of cauliflower that always takes me back to a memorable weekend at my aunt’s lake house. It was one of those lazy summer afternoons when the sun gently warmed our backs, and the scent of blooming wildflowers filled the air. We were gathered on the porch, surrounded by the calming sounds of nature, and my aunt, known for her culinary experiments, decided to try something new in her air fryer—a tool she had just added to her kitchen arsenal.
As she worked, I watched her from the other side of the counter, intrigued by the simplicity of her ingredients. Fresh cauliflower, a staple in her garden, was the star of the dish. She carefully coated each floret with breadcrumbs and Parmesan, then tossed them in the air fryer. The process was so effortless, yet the result was nothing short of extraordinary. The cauliflower emerged from the air fryer golden and crispy, with a perfectly balanced coating that wasn’t too heavy but just enough to hold onto the spicy buffalo sauce she whipped up.
That day, my love for buffalo cauliflower was born. The dish quickly became a family favorite, especially because it satisfied both the vegetarians and meat-lovers among us. We gathered around the table, dipping each crispy floret into the vibrant orange sauce, the heat from the buffalo sauce contrasted beautifully with the cool, creamy ranch dressing we paired it with.
This recipe has become my go-to for casual get-togethers, whether it’s a game day or a simple evening in with friends. It’s easy to make, bursting with flavor, and has just the right amount of heat to keep things interesting. Every time I prepare it, I’m reminded of that peaceful summer day, the laughter of my family, and the joy of discovering a new dish that would become a beloved staple in our home.
Making Air Fryer Buffalo Cauliflower
Ingredients
- 1/2 pound fresh cauliflower, cut into bite-sized florets (about 2 cups)
- 1 large egg, beaten
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1/2 cup breadcrumbs (regular or panko)
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons hot sauce (e.g., Frank’s RedHot or Tabasco)
- 2 tablespoons melted butter
- 1 teaspoon Worcestershire sauce
- 1-2 tablespoons chopped fresh parsley or cilantro
- 1-2 tablespoons thinly sliced green onion
Directions
In a small bowl, combine the melted butter, hot sauce, Worcestershire sauce, and garlic powder. Stir until smooth and set aside.
Preheat your air fryer to 360°F for about 5 minutes.
In another bowl, mix the salt, garlic powder, and pepper. Add the cauliflower florets, tossing to coat evenly with the seasoning.
Pour the beaten egg over the seasoned cauliflower, ensuring each piece is well coated.
In a separate dish, mix the breadcrumbs and Parmesan cheese. Press each cauliflower floret into the breadcrumb mixture, covering all sides. Shake off any excess.
Lightly spray the breaded cauliflower with cooking spray to avoid dry spots during cooking.
Spray the air fryer basket or line it with a perforated silicone mat or parchment paper. Place the cauliflower in a single layer inside the basket.
Air fry the cauliflower at 360°F for 8 minutes. Flip the pieces, spray any dry spots, and continue cooking for another 3-5 minutes, or until the cauliflower is crispy and golden brown.
Once done, toss the cauliflower in the buffalo sauce until evenly coated.
If you prefer an extra crispy finish, air fry the sauced cauliflower at 380°F for an additional 3 minutes. Garnish with chopped parsley, cilantro, and/or green onion as desired.
Storing Suggestion
To store leftovers, place the buffalo cauliflower in an airtight container and refrigerate for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness before serving.
Cooking Tips
If you want a spicier kick, increase the amount of hot sauce in the recipe. For a gluten-free version, use gluten-free breadcrumbs. Ensure the cauliflower is dry before coating to help the egg and breadcrumbs adhere better.
Serving Suggestions
Serve the buffalo cauliflower with a side of ranch or blue cheese dressing for dipping. It pairs well with celery sticks or a light salad to balance the heat.
Ingredient Substitutions
You can substitute the Parmesan cheese with nutritional yeast for a dairy-free option. If Worcestershire sauce is unavailable, soy sauce or tamari can be used as an alternative.
Seasonal Variations
During the fall, try adding a touch of smoked paprika to the seasoning for a deeper flavor. In the summer, consider grilling the cauliflower instead of air frying for a smoky twist.
Allergen Information
This recipe contains dairy (Parmesan cheese) and eggs. For a vegan version, substitute the egg with a flax egg and use dairy-free Parmesan.
FAQ:
Can I make this recipe without an air fryer?
Yes, you can bake the cauliflower in a conventional oven at 400°F for about 20-25 minutes, flipping halfway through for even cooking.
How can I make this recipe spicier?
To increase the heat, add a pinch of cayenne pepper to the buffalo sauce or use a hotter variety of hot sauce.
Can I prepare the cauliflower ahead of time?
You can prepare the cauliflower up to the breading stage and refrigerate it for a few hours before cooking. Cook just before serving for the best texture.
What can I serve with this dish?
This buffalo cauliflower makes a great appetizer or side dish. It pairs well with a fresh green salad or a side of roasted sweet potatoes.
Can I use frozen cauliflower?
Frozen cauliflower can be used, but make sure to thaw and dry it thoroughly before breading to ensure a crispy texture.
How do I prevent the cauliflower from getting soggy?
Ensure the cauliflower is dry before breading, and don’t overcrowd the air fryer basket. This will help the cauliflower crisp up properly.
Air Fryer Buffalo Cauliflower
Ingredients
- 1/2 pound fresh cauliflower cut into bite-sized florets, around 2 cups
- 1 large egg beaten
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon garlic powder
- Black pepper freshly ground, as desired
- 1/2 cup breadcrumbs regular or Japanese panko
- 2 tablespoons grated Parmesan cheese finely grated
- 3 tablespoons hot sauce like Frank's RedHot or Tabasco
- 2 tablespoons melted butter
- 1 teaspoon Worcestershire sauce
- 1-2 tablespoons chopped fresh parsley or cilantro
- 1-2 tablespoons thinly sliced green onion
Instructions
- Start by making the sauce: Combine melted butter, hot sauce, Worcestershire sauce, and garlic powder in a bowl. Stir until smooth and set aside.
- Preheat your air fryer to 360°F for about 5 minutes.
- Mix salt, garlic powder, and pepper in a small bowl. Toss the cauliflower florets in this seasoning mix, ensuring an even coat. Add the beaten egg to the cauliflower and mix well until all pieces are coated.
- In a separate bowl, combine the breadcrumbs and Parmesan cheese. Dip each cauliflower floret into this breadcrumb mixture, making sure each piece is well-covered. Shake off any excess.
- Lightly spray the breaded cauliflower with cooking spray to avoid dry spots. Be thorough, as dry breading can cause issues in the air fryer.
- Prepare your air fryer basket or tray by spraying it with oil or lining it with a perforated silicone mat or parchment paper. Place the cauliflower in a single layer inside the basket/tray.
- Cook the cauliflower in the air fryer at 360°F for 8 minutes. Flip the pieces gently and spray any dry spots with oil. Continue air frying for an additional 3-5 minutes, or until the cauliflower reaches your desired level of crispiness and golden brown color.
- Once cooked, toss the cauliflower in the prepared buffalo sauce.
- For an extra crispy finish, you can air fry the sauced cauliflower at 380°F for an additional 3 minutes, or until it reaches your preferred texture. Garnish with chopped parsley, cilantro, and/or green onion if desired.
