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Introduction
The fusion of buffalo wings and vegetable-forward cooking emerged during the plant-based food revolution of the 2010s, when creative chefs began reimagining comfort food classics with healthier ingredients. While the original buffalo wings were born in Buffalo, New York, in 1964 at the Anchor Bar, this cauliflower variation has become a sensation in its own right, particularly among health-conscious food enthusiasts. The air fryer adds a modern twist to this recipe, achieving the perfect crispy texture without deep frying, making it a favorite for both vegetarians and flexitarians looking to reduce their meat consumption without sacrificing flavor.
Ingredients
• 1 large head cauliflower (about 2 pounds), cut into 2-inch florets
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup unsweetened plant-based milk (almond or oat preferred)
• 1 cup Frank's RedHot Buffalo Wings Sauce
• 2 tablespoons melted vegan butter (such as Earth Balance)
• 2 tablespoons olive oil spray for air frying
• Optional: ranch or blue cheese dressing for serving
• Optional: celery and carrot sticks for serving
Step 1:
Cut cauliflower into 2-inch florets and pat thoroughly dry with paper towels.
Step 2:
In a large bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
Step 3:
Gradually whisk plant-based milk into the flour mixture until a smooth batter forms.
Step 4:
Dip each cauliflower floret into the batter, allowing excess to drip off, then place in a single layer in the air fryer basket. Spray lightly with olive oil.
Step 5:
Air fry at 375°F (190°C) for 12-15 minutes, shaking basket halfway through, until golden brown and crispy.
Step 6:
While cauliflower cooks, whisk together Frank's RedHot sauce and melted vegan butter in a large bowl.
Step 7:
Toss cooked cauliflower in buffalo sauce mixture until evenly coated. Return to air fryer for 2-3 minutes at 375°F for extra crispiness.
Q: Can I make these in a regular oven?
A: Yes, bake at 425°F for 20-25 minutes, flipping halfway through.
Q: How can I make these gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Q: Can I make these less spicy?
A: Mix the buffalo sauce with melted butter in a 1:1 ratio to reduce heat level.
• For best results, ensure cauliflower florets are similarly sized for even cooking.
• Frank's RedHot sauce is recommended for authentic buffalo flavor, but any hot sauce can be substituted.
• Pat cauliflower dry thoroughly before coating to ensure crispiness.
• Gluten-free flour blend can be substituted for all-purpose flour.
• Recipe is vegan and can be made gluten-free with substitutions.
• For extra crispiness, double-coat the cauliflower by dipping twice in batter.
Serve immediately while hot with vegan ranch or blue cheese dressing, celery, and carrot sticks.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in air fryer at 350°F for 3-4 minutes to restore crispiness.
Prepare the buffalo sauce while the cauliflower is in its first round of air frying to maximize efficiency.
- Ensure cauliflower is completely dry before battering to achieve maximum crispiness
- Work in batches to avoid overcrowding the air fryer basket
- Don't skip the final 2-3 minute air frying after saucing for best texture
Try BBQ sauce instead of buffalo sauce, or create a Korean-style version using gochujang-based sauce. For extra crunch, add 1/2 cup of panko breadcrumbs to the batter.
Serve with crisp light beer or celery-forward mocktail. Pairs well with cool ranch dip and fresh vegetables.
Year-round, especially popular during football season and winter months
Contains: Wheat (flour). May contain soy (depending on vegan butter brand). Can be made gluten-free with flour substitution.
