Let’s be real: cauliflower usually gets a bad rap for being “boring” or “mushy.” But when you treat it like a chicken wing, something magical happens.
Welcome back to The Crispy Basket. Today, we are taking the humblest vegetable in the patch and turning it into a spicy, crunchy, addictive masterpiece.
The secret to a great buffalo cauliflower wing isn’t just the sauce—it’s the structure. You want a bite that has a firm “snap” and charred edges that can stand up to being tossed in buffalo butter.
Why You’ll Love This Recipe
- The Healthy Swap: All the flavor of buffalo wings with significantly less fat and zero breading (if you choose our keto version!).
- Quick Cleanup: No batter stations or messy oil splatters.
- Perfect Texture: We avoid the “steamed” veggie vibe by using high-speed convection to roast the florets.
“The Crispy Basket” Secret: The Cornstarch (or Almond Flour) Dust
If you just put raw cauliflower in the air fryer with sauce, it will turn into mush.
The Secret: You need a dry “barrier.”
- For maximum crunch: Use a light dusting of Cornstarch.
- For strict Keto: Use Extra-Fine Almond Flour mixed with Parmesan cheese.This dry layer absorbs the natural moisture of the cauliflower as it cooks, allowing the outside to brown and crisp while the inside stays tender.
Ingredients Needed
| Ingredient | Amount | Notes |
| Cauliflower | 1 large head | Cut into bite-sized florets |
| Olive Oil | 1 Tbsp | To help the coating stick |
| Cornstarch | 2 Tbsp | Swap for Almond Flour if Keto |
| Garlic Powder | 1 tsp | For depth of flavor |
| Buffalo Sauce | 1/3 cup | Frank’s RedHot is the classic choice |
| Melted Butter | 1 Tbsp | Mixed into the sauce for richness |
Step-by-Step Instructions
Step 1: The Prep
Wash and thoroughly dry your cauliflower. If the florets are damp, they will steam instead of crisp. Cut them into uniform “wing” sized pieces.
Step 2: The Dry Coat
In a large bowl, toss the florets with olive oil, garlic powder, and your cornstarch (or almond flour/parm). Shake the bowl until every piece is coated in a thin, white powdery layer.
Step 3: The First Fry
- Preheat your air fryer to 400°F (200°C).
- Place the cauliflower in the basket. Don’t overcrowd—give them room to breathe!
- Air fry for 12–15 minutes, shaking the basket every 5 minutes. You are looking for charred, brown edges.
Step 4: The Toss
While the cauliflower is frying, whisk your buffalo sauce and melted butter together.
Once the cauliflower is crispy, remove it from the basket and toss it in a bowl with the sauce.
Step 5: The “Set” Fry (Optional but Recommended)
Put the sauced cauliflower back into the air fryer for 2 more minutes. This “sets” the sauce and caramelizes the sugars, making them extra sticky and delicious.
“The Crispy Basket” Pro-Tips
- The Stem Rule: Keep some of the stem on! The stems get a wonderful roasted nuttiness that the florets don’t have.
- Cold Sauce: Make sure your sauce isn’t fridge-cold when you toss. Warm it up for 15 seconds so it doesn’t “shock” the crispy cauliflower and make it go soft.
