Air Fryer Buffalo Cauliflower Bites
You know you’ve reached buffalo cauliflower perfection when everyone proclaims these bites “as good as the best wings ever!” And that’s no big surprise: Cauliflower florets have the same crispy “fried” exterior and piquant buffalo flavor as the classic chicken variety. The secret lies in double breading each floret in cheesy breadcrumbs, then carefully coating every nook and cranny with nonstick spray. Serve this appetizer with your favorite ranch or blue cheese dressing and watch it disappear in minutes.
Equipment
- 1 Air Fryer A 6-quart model is recommended for batch cooking.
- 1 Baking Sheet For initial setup and keeping cooked florets warm.
- 3 Shallow Bowls Essential for setting up an efficient breading station.
- 1 Whisk For thoroughly combining the egg and milk mixture.
- 1 Microwave-Safe Bowl For melting butter and mixing the Buffalo sauce.
Ingredients
Main
- 1 small head cauliflower about 1 1/2 pounds, cut into even 3/4-inch-florets (4 cups)
- 1 cup breadcrumbs seasoned with Parmesan
- 1 1/2 cups panko breadcrumbs seasoned with Pecorino Romano
- 4 large eggs
- 1/3 cup whole milk
- Nonstick cooking spray for the cauliflower florets
- 6 tablespoons unsalted butter
- 3/4 cup Buffalo-style hot sauce
- Diced chives for serving
- Ranch or blue cheese dressing for serving
Instructions
- Arrange the cauliflower on a baking sheet and set up a breading station next to it: Fill one shallow bowl with the Parmesan breadcrumbs, another shallow bowl with the panko breadcrumbs and third shallow bowl with the eggs and milk. Whisk together the eggs and milk until combined.
- Working with several cauliflower florets at a time, roll them in the egg mixture until fully coated, shake off excess egg, then roll them in the Parmesan breadcrumbs until fully coated. Roll them in the egg mixture a second time, shaking off excess egg, and finally, roll them in the panko breadcrumbs until fully coated. Transfer the breaded pieces back to the baking sheet. Repeat until all the cauliflower florets are breaded.
- Preheat a 6-quart air fryer to 370 degrees F. Preheat the oven to 250 degrees F.
- Pick up each cauliflower floret and spray it all over with nonstick spray, making sure to coat every nook and cranny. Arrange some of the florets in a single layer in the air fryer basket without touching (you will probably have to work in two batches). Air fry the florets, flipping them once, until golden and crispy, about 12 minutes. Transfer the cooked cauliflower to a baking sheet and place in the oven to keep warm. Air fry the remaining cauliflower.
- Meanwhile, melt the butter in a large, shallow microwave-safe bowl, about 1 minute. Whisk in the hot sauce. Add the cauliflower to the bowl and toss to combine with the hot sauce until fully coated.
- For the crispiest results, serve the bites immediately sprinkled with chives with the dressing alongside. As the bites sit, they’ll become slightly less crispy, just like wings, but they’ll still be just as tasty.
Notes
Achieving the perfect crispness is key. Ensure each floret is evenly coated during the double-breading process, and don't skimp on the nonstick spray – it's crucial for that 'fried' texture in the air fryer. Overcrowding the air fryer basket will lead to steaming rather than crisping, so work in batches as needed. For the best results, serve these immediately after tossing in the hot sauce, as they will soften slightly over time, much like traditional wings. A touch of garlic powder or smoked paprika added to the breading can enhance the savory depth.