Ingredients
Scale
For the Cauliflower:
- 1 medium head of cauliflower, cut into 1–2 inch florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Buffalo Sauce:
- 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
- 2 tablespoons plant-based butter or regular unsalted butter, melted
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1 teaspoon lemon juice
Instructions
Step 1: Prep the Cauliflower
- Wash the cauliflower and pat dry with paper towels. Cut into evenly sized florets (1-2 inches).
- Preheat the air fryer to 400°F (200°C).
Step 2: Season the Cauliflower
- In a large mixing bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Toss the cauliflower florets in the mixture until evenly coated.
Step 3: Cook in the Air Fryer
- Arrange the seasoned cauliflower in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking.
- Air fry for 12-15 minutes, flipping the florets halfway through. Cook until golden and crispy.
Step 4: Make the Buffalo Sauce
- In a small bowl, whisk together buffalo sauce, melted butter, honey or maple syrup (if using), and lemon juice until smooth.
Step 5: Coat the Cauliflower
- Transfer the hot, crispy cauliflower to a clean mixing bowl. Pour the buffalo sauce over it. Toss gently to coat all the florets evenly.
Step 6: Serve and Enjoy
- Serve immediately, garnished with fresh parsley or chives if desired. Pair with ranch or blue cheese dressing for dipping.
