Ingredients

1 medium head cauliflower, cut into bite-sized florets
1 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
3/4 cup milk, dairy or plant-based
3 tablespoons melted butter
1/2 cup buffalo sauce, adjust heat to taste

Directions

In a large bowl, whisk together 1 cup all-purpose flour 1/2 cup cornstarch, 1 tablespoon baking powder 1 teaspoon salt, 1/2 teaspoon black pepper1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika. Gradually add 3/4 cup milk mixing until a smooth, slightly thick batter forms.

Dip each cauliflower floret into the batter, ensuring it’s evenly coated. Shake off excess batter.

Air Fryer Instructions: Preheat the air fryer to 375°F (190°C). Arrange the battered florets in a single layer in the basket. Cook for 12–15 minutes, flipping halfway through, until golden brown and crispy.

Oven Instructions: Preheat oven to 425°F (220°C). Place battered florets on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.

In a separate bowl, combine melted 3 tablespoons melted butter and 1/2 cup buffalo sauce Toss the cooked cauliflower wings in the sauce until evenly coated.

Serve immediately with ranch or blue cheese dressing and celery sticks. Enjoy hot and crispy!