Air Fryer Vegan Buffalo Cauliflower Recipe

Cauliflower: The star of the dish, cut into bite-sized florets.

All-purpose flour: Forms the base of the batter, giving the cauliflower a crispy coating.

Water: Used to mix with the flour to create the batter.

Garlic powder: Adds a savory depth of flavor to the batter.

Paprika: Provides a mild smokiness and enhances the color of the batter.

Buffalo sauce: Coats the crispy cauliflower, giving it that signature spicy kick.

For an extra crispy texture, try double-battering your cauliflower. After the first coat of batter, let the florets rest for a few minutes to allow the batter to set. Then, dip them back into the batter for a second coat before placing them in the air fryer. This technique will give your cauliflower a thicker, crunchier crust that holds up well to the buffalo sauce.

• Cauliflower - Substitute with broccoli: Broccoli has a similar texture and can hold up well to the cooking process, providing a slightly different but still delicious flavor.

• All-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that also adds a bit of protein and a slightly nutty flavor.

• Water - Substitute with unsweetened almond milk: Unsweetened almond milk can add a bit of creaminess and enhance the overall flavor without altering the texture too much.

• Garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor and aromatic quality, making it a good alternative.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat, which can complement the buffalo sauce well, but use it sparingly as it is spicier.

• Buffalo sauce - Substitute with sriracha sauce: Sriracha sauce offers a different kind of heat and tanginess, providing a unique twist to the dish while maintaining the spicy profile.

• Allow the cauliflower florets to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled cauliflower to an airtight container. If stacking, place parchment paper between layers to maintain their crispiness.

• Store the container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 375°F (190°C) for 5-7 minutes to regain their crispy texture.

• For freezing, arrange the cooled cauliflower florets on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the cauliflower to a freezer-safe bag or container. Label with the date and contents.

• Store in the freezer for up to 2 months. To reheat, place the frozen cauliflower in the air fryer at 375°F (190°C) for 10-15 minutes, shaking halfway through, until heated through and crispy.

• Preheat your air fryer to 350°F (175°C).

• Place the leftover buffalo cauliflower in a single layer in the air fryer basket.

• Air fry for 5-7 minutes, shaking the basket halfway through, until heated through and crispy.

• Preheat your oven to 375°F (190°C).

• Spread the buffalo cauliflower on a baking sheet lined with parchment paper.

• Bake for 10-15 minutes, flipping halfway through, until hot and crispy.

• Heat a non-stick skillet over medium heat.

• Add a small amount of olive oil or cooking spray to the skillet.

• Place the buffalo cauliflower in the skillet and cook for 5-7 minutes, stirring occasionally, until heated through and crispy.

• Place the buffalo cauliflower on a microwave-safe plate.

• Cover with a microwave-safe lid or another plate to prevent drying out.

• Microwave on high for 1-2 minutes, checking and stirring halfway through, until heated through. Note: This method may not retain the crispiness as well as other methods.

• Air fryer: Essential for cooking the cauliflower to a crispy and golden brown texture without deep frying.

• Mixing bowl: Used to whisk together the flour, water, garlic powder, and paprika to create the batter.

• Whisk: Helps in mixing the batter ingredients smoothly without lumps.

• Tongs: Useful for dipping each cauliflower floret into the batter and for tossing the cooked florets in buffalo sauce.

• Measuring cups: Necessary for accurately measuring the flour, water, and buffalo sauce.

• Measuring spoons: Used to measure the garlic powder and paprika precisely.

• Knife: Needed to cut the cauliflower head into florets.

• Cutting board: Provides a safe surface for cutting the cauliflower.

• Serving dish: For presenting the buffalo cauliflower once it's ready to be served.

• Shaking basket: Part of the air fryer, used to ensure even cooking by shaking the florets halfway through the air frying process.

Pre-cut cauliflower: Buy pre-cut cauliflower florets to save time on chopping.

Use a whisk: Whisk the batter ingredients together quickly to ensure a smooth mixture.

Line the basket: Use parchment paper or a silicone liner in the air fryer basket for easy cleanup.

Batch cooking: Cook multiple batches of cauliflower florets simultaneously if your air fryer is large enough.

Pre-make batter: Prepare the batter ahead of time and store it in the fridge for up to a day.