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Air Fryer Buffalo Cauliflower Bites with Blue Cheese Dip - Crispy, Spicy, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium head of cauliflower, cut into bite-size florets
  • 1/2 cup all-purpose flour (or a 1:1 gluten-free blend)
  • 1/2 cup cornstarch (for extra crispiness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2/3 cup milk (dairy or unsweetened non-dairy)
  • 1 tablespoon neutral oil (avocado or canola), plus spray for basket
  • 3/4 cup buffalo sauce (like Frank’s RedHot)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon honey or maple syrup (optional, to round the heat)
  • 1/2 cup crumbled blue cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 small garlic clove, finely grated (optional)
  • 1–2 tablespoons milk or buttermilk, to thin
  • Salt and pepper, to taste
  • Chives or parsley, chopped (optional, for garnish)

Method
 

  1. Preheat the air fryer: Set it to 390°F (200°C) for about 5 minutes. Lightly spray the basket with oil so the batter doesn’t stick.
  2. Prep the cauliflower: Cut into even, bite-size florets. Rinse and pat dry very well. Excess moisture will soften the coating.
  3. Make the batter: In a large bowl, whisk flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Add milk and 1 tablespoon oil. Whisk until smooth and thick enough to coat. If too thick, add a splash more milk.
  4. Coat the florets: Toss cauliflower in the batter until every piece is covered. Let excess drip off so the coating stays light.
  5. Air fry, first pass: Arrange florets in a single layer in the basket, leaving space between pieces. Cook for 9–11 minutes, shaking halfway, until lightly golden and set. Work in batches if needed.
  6. Make the buffalo sauce: Stir together buffalo sauce, melted butter, and honey (if using). Taste and adjust heat or sweetness.
  7. Sauce and crisp, second pass: Transfer cooked florets to a bowl and toss with the buffalo sauce. Return to the air fryer for 3–5 more minutes to set the sauce and crisp the edges.
  8. Make the blue cheese dip: In a bowl, combine blue cheese, sour cream, mayo, lemon juice, and garlic (if using). Stir in milk or buttermilk to reach a creamy, dippable texture. Season with salt and pepper. Garnish with chopped chives or parsley.
  9. Serve: Plate the hot cauliflower with the blue cheese dip on the side. Add celery sticks and carrot sticks for freshness and crunch.