Buffalo Cauliflower Bites

# What You Need:

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

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)

08 - ½ cup buffalo hot sauce

09 - 2 tablespoons unsalted butter, melted

10 - 1 tablespoon honey or maple syrup (optional)

11 - Celery sticks

12 - Carrot sticks

13 - Ranch or blue cheese dressing (optional)

01 - Preheat the air fryer to 400°F.

02 - In a large bowl, whisk together flour, garlic powder, paprika, salt, and black pepper. Add milk and whisk until smooth.

03 - Dip each cauliflower floret into the batter, coating evenly, then shake off excess.

04 - Place florets in a single layer in the air fryer basket. Air-fry for 15 minutes, shaking halfway through, until golden and crispy.

05 - While cauliflower cooks, mix buffalo hot sauce, melted butter, and honey or maple syrup in a large bowl.

06 - Transfer hot cauliflower immediately into the sauce bowl and toss until fully coated.

07 - Serve hot with celery sticks, carrot sticks, and optional ranch or blue cheese dressing.

01 -

They're crispy on the outside with a tender bite, no soggy disappointment halfway through.
Buffalo sauce clings to every crevice, so you get that tangy heat in every single piece.
You can make them in 35 minutes flat, which means you're never more than half an hour away from a party-ready snack.

02 -

Don't skip shaking the basket halfway through—the florets in the back cook faster than the front, and this keeps them even.
Toss them with sauce while they're still hot so the coating sticks instead of sliding off when they cool.

03 -

Cut your florets as uniformly as possible so they finish cooking at exactly the same time, no burnt edges or raw centers.
Let your batter rest for five minutes after mixing—the flour absorbs the milk and creates a thicker coat that sticks better during cooking.