This spicy, crispy Air Fryer Buffalo Cauliflower became my go-to party starter the first time I tried it on a busy weeknight when the local bar wings were sold out. I wanted the same bright heat and crunchy bite but without the mess and heavy oil of traditional frying. After a couple of tweaks to the sauce-to-coating ratio and the air fryer timing, I landed on a version that gives you the same punchy buffalo heat, a satisfying outer crunch, and cauliflower that stays tender at the center. Our household—two adults who love bold flavors—now requests this as a quick weekend snack or game-night treat.

I discovered the combination of a light cornstarch dusting and a buttery buffalo glaze while testing textures: the cornstarch helps the sauce cling and crisps in the circulating hot air, while a touch of melted butter smooths the heat and deepens flavor. Paired with a cool, tangy blue cheese dip made from sour cream, buttermilk, and crumbled blue, the contrast is undeniable. These florets travel well from air fryer to platter and disappear fast, especially when served with crisp celery sticks. It’s the kind of simple recipe that feels indulgent but is actually quite approachable—perfect for weekday snacks, small gatherings, or as a meatless alternative at a party.

Ingredients

• Cauliflower: 1 head (about 1 1/2 pounds) cut into even-sized florets so pieces cook uniformly; look for tight, white curds and a firm stem.
• Buffalo sauce: 3 tablespoons of your favorite bottled hot sauce (I like Frank’s RedHot for classic flavor); it provides the bright, vinegary heat that defines the dish.
• Butter: 2 tablespoons melted; butter rounds out the heat and helps the sauce adhere. For a vegan option use plant-based butter.
• Seasonings: 1/2 teaspoon salt and 1/4 teaspoon garlic powder to enhance savory depth without overpowering the hot sauce.
• Cornstarch: 1 tablespoon to give a light, crispy coating when air-fried; it crisps with minimal fat and prevents sogginess.
• Blue cheese dip: 1/4 cup crumbled blue cheese, 1/4 cup sour cream, 3 tablespoons buttermilk, and 2 tablespoons mayonnaise; whisk until slightly loose and spoonable.
• Optional: celery sticks for serving and extra hot sauce for dunking. Use full-fat sour cream and a good quality blue cheese for the best flavor balance.

Instructions

Season the cauliflower: In a large mixing bowl combine 3 tablespoons buffalo hot sauce, 2 tablespoons melted butter, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder. Add the cauliflower florets and toss thoroughly until every piece is coated. Sprinkle 1 tablespoon cornstarch over the sauced florets and toss again to distribute; the cornstarch helps create a thin, crisp exterior when air-fried. Air fry: Preheat the air fryer to 350°F. Arrange the coated cauliflower in a single layer in the basket—avoid overcrowding so air can circulate and crisp the pieces. Cook for 15 minutes, shaking the basket or turning florets halfway through to promote even browning. Look for golden edges and a tender center; if you prefer extra crispiness, add 2–3 minutes but watch closely to prevent burning. Make the dip: While the cauliflower cooks, stir 1/4 cup crumbled blue cheese, 1/4 cup sour cream, 3 tablespoons buttermilk, and 2 tablespoons mayonnaise in a small bowl. Taste and season with salt and black pepper. Let the dip chill briefly to allow flavors to meld—if you like a chunkier dip, fold in a few extra cheese crumbles at the end. Serve: Transfer hot florets to a serving plate and serve immediately with the blue cheese dip and crisp celery sticks. Offer extra hot sauce on the side for anyone who likes more heat. These are best enjoyed hot, straight from the air fryer.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To retain crispiness, separate the florets from the dip: keep the blue cheese dip chilled in a small sealed container and refrigerate. When reheating, use the air fryer at 350°F for 4–6 minutes, shaking once, until warm and crisp. If you don’t have an air fryer, a hot oven on a baking sheet at 400°F for 6–8 minutes helps, though results may be slightly less crispy. Avoid microwaving unless you’re willing to sacrifice crunch.

Ingredient Substitutions

If you need dairy-free or vegan substitutions, use plant-based butter, vegan mayonnaise, and a nondairy yogurt in place of sour cream; vegan blue cheese alternatives are available but simple mashed silken tofu with a pinch of apple cider vinegar and nutritional yeast also makes a tangy dip. For a gluten-sensitive household, cornstarch is already gluten-free—just confirm that your hot sauce and mayonnaise are labeled gluten-free. If you prefer less heat, reduce the buffalo sauce to 2 tablespoons and add 1 tablespoon honey or maple syrup for a balanced sweet-heat profile.

Serving Suggestions

Serve the florets as an appetizer on a long platter with a bowl of blue cheese dip in the center and celery sticks fanned out around it. For a casual main dish, pile the cauliflower on toasted buns with shredded lettuce for a vegetarian buffalo sandwich, or toss into a grain bowl with quinoa, roasted corn, and avocado for a more substantial meal. Garnish with chopped chives or a drizzle of extra buffalo sauce for presentation. This snack also pairs well with crisp beers, citrusy white wine, or a refreshing iced tea.

Cultural Background

Buffalo sauce originates from Buffalo, New York, where the legendary wing recipe combined hot sauce and melted butter to coat fried chicken wings. This adaptation keeps the essential flavor profile—vinegary heat and buttery richness—while swapping chicken for cauliflower and frying for air-frying. The plant-based twist reflects broader trends in contemporary American kitchens that celebrate bold regional flavors while prioritizing lighter cooking methods and greater accessibility for vegetarian diners.

Seasonal Adaptations

In cooler months, pair buffalo cauliflower with warm roasted root vegetables and a heavier blue cheese dip that includes a splash of whiskey for a winter-friendly twist. During summer, serve these alongside a crisp green salad with citrus vinaigrette and use a lighter, yogurt-based dip in place of sour cream. For holiday gatherings add a sprinkle of toasted pepitas or chopped roasted hazelnuts to the dip for texture and festive flair.

Meal Prep Tips

For meal prep, wash and trim the cauliflower and cut florets into uniform sizes the night before. Store sauced but un-cornstarch-coated florets in a sealed container in the fridge, then toss with cornstarch right before air-frying to maintain the best texture. Portion the blue cheese dip into small containers so each person can grab-and-go. This method makes it easy to finish hot, crispy bites in under 20 minutes when you’re ready to eat.

There’s something joyful about sharing a plate of steaming buffalo cauliflower: it’s bold, messy, and strangely nostalgic—the sort of food that brings people together. Make it your own by adjusting the heat and accompaniments, and enjoy the way neighbors and family are drawn to the platter when it comes out of the air fryer.