1 small head of cauliflower, cut into bite-sized florets
½ cup brown rice flour (or all-purpose flour if not avoiding gluten)
1 tsp garlic powder
1 tsp onion powder
1½ tsp paprika
½ tsp cumin
½ tsp fine sea salt
¼ tsp black pepper
¼ tsp cayenne pepper
¾ cup unsweetened plant milk (cashew, oat, or soy all work)
For the Buffalo Sauce
½ cup water
¼ cup white vinegar
3 tbsp tomato paste
1 tsp paprika
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp fine sea salt
For Serving (optional but recommended)
Celery and carrot sticks
Ranch or dairy-free ranch dressing, for dipping
Instructions:
Make the Batter
In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, cumin, salt, pepper, and cayenne. Add the plant milk and mix until a smooth, pourable batter forms. Add the cauliflower florets and toss until every piece is evenly coated.
First Air Fry
Place the Crisper Disk into the 4.5 Quart Glass Pot and set the Magnifique Air Crisper to AirFry. Working one piece at a time, lift each floret out of the batter, letting any excess drip back into the bowl, and arrange them in a single layer on the Crisper Disk with space between each piece — do not crowd them. Work in batches if needed. Air Fry for 20 minutes, flipping each piece individually at the halfway point for the crispiest result.
Make the Buffalo Suace
While the cauliflower is in the Air Crisper, combine all buffalo sauce ingredients in a small saucepan. Whisk together and simmer over medium heat for 3–5 minutes until the sauce is fragrant and slightly thickened. Remove from heat and set aside.
Coat and Finish
Using heat-resistant silicone gloves, carefully remove the Glass Pot. Brush each floret generously with the buffalo sauce using a silicone brush — coat them well on all sides. Return the Glass Pot to the Air Crisper and continue Air Frying for another 10–15 minutes, flipping once at the halfway point, until the coating is sticky, caramelized, and the edges are starting to crisp. Start checking at the 10-minute mark — floret size will affect timing.
Serve
Transfer the wings to a serving platter alongside celery and carrot sticks. Serve immediately with ranch for dipping. These are best eaten fresh while the coating is at its most crispy.
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