Air fryer recipe · Snacks
Buffalo Cauliflower Poppers
Crisp cauliflower florets tossed in a tangy buffalo style hot butter coat.
- 18 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 60kcal
- 1.9 gprotein
- 9.2 gcarbs
- 2.5 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- cauliflower1 medium head
- cornflour3 tbsp
- hot sauce2 tbsp
- butter1 tbsp
- garlic powder1 tsp
- paprika1 tsp
Method
Prep florets
Cut the cauliflower into small bite-sized florets and pat them fully dry with a cloth. Drier surfaces let the cornflour grip and crisp up, instead of turning soft and steamy in the basket.
Dry coat
Toss the florets with the cornflour, garlic powder and paprika until every piece wears a thin, even dust. The cornflour is what forms the light, crackly shell once the hot air hits it.
First fry
Preheat to 190C, then air-fry the florets for 12 minutes until they feel firm and turn light gold. Shake the basket once so they colour on all sides rather than sticking together in a clump.
Make the coat
Melt the butter and stir in the hot sauce to make a glossy buffalo coat. Toss the hot florets straight through it so the warm surface drinks in the sauce instead of leaving it pooled in the bowl.
Crisp again
Return the coated florets to the air fryer at 190C for 6 min until the surface sets, turns deep orange and crisps at the edges. This second round dries the sauce onto the shell so it is sticky, not wet.
