Buffalo Cauliflower Plant-Based Delight (Print Version)
Cauliflower bites coated in buffalo sauce, creating crispy, spicy flavor for a vegan-friendly appetizer or snack.
# Ingredients:
→ Vegetables
01 -
1 medium head cauliflower, cut into uniform bite-sized florets
→ Batter
02 -
65 g all-purpose flour
03 -
120 ml water
04 -
0.5 g garlic powder
05 -
0.5 g onion powder
06 -
0.25 g smoked paprika
07 -
0.25 g salt
08 -
0.25 g ground black pepper
→ Sauce
09 -
180 ml buffalo sauce
10 -
14 g unsalted plant-based butter, melted
→ Miscellaneous
11 -
Cooking spray
# Steps to Follow:
01 -
Trim and cut cauliflower into evenly sized bite-sized florets to ensure consistent cooking.
02 -
Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until a smooth, pourable batter forms.
03 -
Add the cauliflower florets to the batter, tossing to coat each floret thoroughly. Shake off any excess before transferring to the air fryer.
04 -
Preheat air fryer to 190°C for 3 minutes. Lightly grease the basket with cooking spray, then arrange battered florets in a single layer without overcrowding. Air fry for 12–15 minutes, shaking halfway, until golden and crisp.
05 -
While cauliflower cooks, combine buffalo sauce and melted butter in a small bowl, mixing until fully incorporated.
06 -
Place cooked cauliflower in a large bowl and pour buffalo sauce mixture over. Gently toss to coat florets evenly.
07 -
Serve buffalo cauliflower hot with a preferred dipping sauce such as vegan ranch and crisp celery sticks.
# Additional Notes:
01 -
Cut florets into similar sizes for even air frying and optimal texture.
02 -
Adjust buffalo sauce quantity to control heat; blend with more plant-based butter for a milder option.
03 -
For extra crispiness, air fry cauliflower an additional 2–3 minutes before saucing.
04 -
Best enjoyed immediately; for leftovers, reheat in the air fryer to maintain crunch.