Baked Buffalo Cauliflower (Air Fryer Option!)

Looking for a healthy and delicious twist on buffalo wings? Make my crunchy and spicy baked buffalo cauliflower in the oven or air fryer! No one at your Super Bowl party will guess that these tasty bites are paleo, Whole30, vegetarian, and gluten-free!

I’m not gonna lie—I love game day food way more than watching the big game itself. Although I love chicken wings, I always add some tasty vegetable finger foods to the spread for some balance. These addictive baked buffalo cauliflower are popular with my pals—regardless of whether they’re omnivores or vegetarians.

MY TIPS FOR CRISPY BAKED BUFFALO CAULIFLOWER

In order to get the best results for these nomtastic buffalo cauliflower, keep these suggestions in mind:

• Make sure you cut the florets into a uniform size—this way, the cauliflower pieces will all cook at the same time.
• Whip the egg whites until they’re nice and frothy before adding the flour and seasoning.
• Toss the cauliflower in the batter right before you bake them and make sure you shake off any excess coating.
• Do NOT skip placing the florets on a greased stainless steel wire rack! This simple setup elevates the florets and allows the hot air to circulate around them completely. Also, don’t forget to flip the florets while you’re baking them!
• Toss with buffalo sauce right before you serve them and eat while hot!

CAN YOU MAKE BUFFALO CAULIFLOWER IN THE AIR FRYER?

Yes! An air fryer is essentially a countertop convection oven so you can definitely cook these buffalo cauliflower in there—but you might not save time overall. Although you can air-fry the florets in a shorter amount of time, most air fryers have a smaller capacity than a wall oven, so you’ll have to cook in two or more batches. (Air fryer instructions are below and in the printable recipe card!)

WHAT DO YOU SERVE WITH BUFFALO CAULIFLOWER?

To balance the spicy and tangy flavors of buffalo cauliflower, you can dip the florets in a creamy and cooling ranch dressing and/or serve them with crunchy carrot and celery sticks.

LET’S MAKE BAKED BUFFALO CAULIFLOWER!

Makes 4 servings 

INGREDIENTS:

• 2 large egg whites
• ½ cup arrowroot powder or tapioca flour
• 1 teaspoon garlic powder
• ¾ teaspoon Diamond Crystal kosher salt
• 1 large cauliflower head (about 2½ pounds), cut into uniform-sized florets
• ¼ cup ghee or coconut oil
• ½ cup cayenne pepper sauce
• 1½ tablespoons apple juice
• 1 tablespoon fresh lemon juice

METHOD:

Heat the oven to 400°F on convection mode, with the rack in the middle. No convection mode? Heat to 425°F and rotate the tray of cauliflower more frequently during the cooking process.

In a large bowl, whisk the egg whites until frothy.

Add the arrowroot powder, garlic powder, and salt. Continue whisking until a smooth, sticky batter forms.

Dump the cauliflower into the batter, toss with your hands to coat well.

Shake off the excess batter. Place the florets in a well-greased wire rack placed on a rimmed baking sheet.

Bake for 20 minutes. Flip the florets over, and rotate the tray. Continue cooking for 15 to 20 minutes more or until golden brown and crispy.

COOKING IN AN AIR FRYER?

Spray the basket with cooking spray. Add half the battered cauliflower to the basket, spray the florets with cooking spray, and air fry at 400°F…

…and cook for 18 to 20 minutes, tossing the florets every 8 minutes, until the florets are crispy and brown. Repeat with the second batch.

TIME TO MAKE THE SAUCE!

While the florets are baking or air frying, melt the ghee or coconut oil in a small saucepan over low heat. Whisk in the hot sauce, apple juice, and lemon juice. Remove the pan from the heat.

When the florets are finished cooking, toss with the sauce.

Serve with celery and carrot sticks and a dairy-free ranch if desired!