Crispy Cayenne Cauliflower Buffalo Bites

Crispy Cayenne Cauliflower Buffalo Bites

Okay, we are genuinely obsessed with these. Buffalo cauliflower bites are one of those things we kept ordering out at restaurants until we figured out how to nail them at home, and honestly, we think our version is better. The cayenne-spiced breadcrumb coating goes impossibly crispy in the oven while the inside stays tender, and the buffalo sauce brings that sticky, tangy heat that makes you reach for another one before you've even finished the first. They work as a starter, a sharing plate, a side, or just a snack while you're watching something on a Friday night. Make these tonight, seriously, you won't regret it.

Cook: 30 min
Serves 4

Before You Start

  • Preheat air fryer to 200°C
  • Food processor
  • 2x large bowls
  • Air fryer tray
  • Whisk

Ingredients

  • For the crumb
  • 200g Sourdough or other bread
  • 2 tsp cayenne
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp salt
  • 150g plain flour
  • 300ml plant-based milk
  • 2 tsp cayenne
  • ½ tsp salt
  • 120g dairy-free butter
  • 250g buffalo hot sauce
  • Plant-based ranch sauce
  • Extra hot sauce
  • Fresh chives

Method

1

Prep the cauliflower

  • Prep the cauliflower into florets and cut the stem into bite-sized pieces
2

Make breadcrumbs

  • Add the bread, cayenne pepper, garlic powder, onion powder and paprika to the Cuisinart Easy Prep Pro
  • Pulse until you have a fine crumb
  • Pour the spiced breadcrumbs into a large bowl
3

Make batter

  • Put the flour, plant-based milk, cayenne pepper and salt and pepper into a separate large bowl and whisk to a batter
4

Coat cauliflower

  • Preheat the Cuisinart Air Fryer to 200ºC
  • Tip the cauliflower into the batter and toss to coat
  • Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated
  • Spread the cauliflower pieces over the Cuisinart Air Fryer tray and spray with oil
  • Cook for 20 minutes until golden and crispy
5

Make Buffalo Sauce

  • Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce
  • Transfer to a large bowl for tossing
6

Add the cooked cauliflower to the hot sauce and toss well to coat and carefully roll the cauliflower around until the pieces are fully coated

  • Put the tray back in the oven for 5-10 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy
7

Serve the cauliflower wings

  • Serve hot, sprinkle with the chives and with the ranch dip on the side

Tips & Variations

  • Get the florets even: Try to cut your cauliflower into similar-sized pieces so everything cooks at the same rate. Too big and the middle stays raw, too small and they burn before they crisp up.
  • Don't skip the pulse: Using a food processor for the breadcrumbs rather than shop-bought ones means they're fresher and fluffier, which helps them absorb the batter and crisp up beautifully. Henry always does a few extra pulses to get them really fine.
  • Sauce at the end: Toss the bites in buffalo sauce right before serving rather than before baking. If you add it too early you lose all that gorgeous crunch you worked hard to get.

Why This Works

The trick here is the double coating, first the spiced batter, then the seasoned breadcrumbs, which is what gives you that proper crunch rather than a soggy coating. We also add cayenne into both the batter and the breadcrumbs, so you're getting heat at every layer rather than just on the surface. Trust us on this one, it makes a real difference.