Air Fryer Buffalo Cauliflower with Avocado Ranch
Cauliflower florets are air-fried, tossed in Buffalo sauce and returned to the basket to set the coating. Serve with the blended avocado, lime, parsley and chive dip. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 15 minutes; total about 50 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes about 5 minutes of air-fryer preheating. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Ingredients
- For the cauliflower
- 1 medium head cauliflower, cut into bite-size florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ⅓ cup paleo-friendly hot sauce (such as Frank's RedHot or similar)
- 1 tablespoon coconut oil, melted
- For the avocado ranch dip
- 1 ripe avocado
- ¼ cup fresh parsley leaves
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons water (adjust for desired consistency)
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
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Preheat your air fryer to 400°F (200°C) for 5 minutes.
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In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, ½ teaspoon sea salt, and ½ teaspoon black pepper until evenly coated.
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Place the seasoned cauliflower in the air fryer basket in a single layer. Cook for 15 minutes, shaking the basket halfway through to ensure even cooking and crispiness.
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While the cauliflower cooks, prepare the Buffalo sauce by mixing the paleo-friendly hot sauce with melted coconut oil in a small bowl.
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Once the cauliflower is crisp and golden, transfer it to a large bowl. Pour the Buffalo sauce over the florets and toss gently until all pieces are evenly coated.
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Return the coated cauliflower bites to the air fryer basket and cook for an additional 3-5 minutes at 400°F to set the sauce and enhance crispness. Remove and let cool slightly.
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For the avocado ranch dip, combine avocado, parsley, chives, lime juice, water, minced garlic, ¼ teaspoon sea salt, and ¼ teaspoon black pepper in a blender or food processor.
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Blend until smooth and creamy, adding more water if needed to reach desired consistency.
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Serve the hot, crispy Buffalo cauliflower bites alongside the chilled avocado ranch dip for dunking.
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Refrigerate leftover cauliflower and avocado dip promptly in separate covered containers and use within 2 days. Serve the dip cold; keep it separate when warming the cauliflower.
Recipe guidance
Pat the cauliflower florets dry before adding the oil and spices. Arrange them in a single layer and shake the basket halfway through the first cook. Toss with Buffalo sauce only before the final 3–5 minutes.
More air-fryer vegetable snacks
For a lemon-and-garlic alternative, try air fryer lemon garlic cauliflower bites.
For another vegetable snack served with a dip, try zucchini fritters with herbed yogurt dip.
For more snack ideas, browse our air fryer appetizers for sharing.
Timing note
Allow for preparation, 5 minutes preheating, 15 minutes first cooking plus 3-5 minutes after saucing per batch, and slight cooling.
Storage
Refrigerate leftover cauliflower and avocado dip promptly in separate covered containers and use within 2 days. Serve the dip cold; keep it separate when warming the cauliflower.
FAQ
- When is the Buffalo sauce added?
- Air fry the seasoned cauliflower for 15 minutes, toss it with the sauce, then cook for another 3–5 minutes as directed.
- How are the salt and pepper divided?
- Use half a teaspoon of each for the cauliflower and a quarter teaspoon of each for the avocado dip.
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