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Sriracha Honey Buffalo Cauliflower

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Crispy cauliflower bites coated in a sticky Sriracha honey Buffalo sauce with the perfect balance of spicy, sweet, and tangy flavor. Make them in the oven or air fryer and serve hot with ranch or blue cheese dressing.

Ingredients

  • 1 large head cauliflower, about 2 pounds, cut into 1 1/2-inch florets
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup milk or unsweetened plant-based milk
  • 1 cup panko breadcrumbs, optional for extra crunch
  • 1 tablespoon neutral oil or cooking spray
  • 1/2 cup Buffalo-style hot sauce
  • 2 tablespoons sriracha
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lime juice or lemon juice
  • 1/2 teaspoon garlic powder
  • 2 green onions, thinly sliced, for serving
  • 1 tablespoon sesame seeds, for serving
  • 1/2 cup ranch or blue cheese dressing, for serving
  • 4 celery stalks, cut into sticks, for serving
  • 2 medium carrots, cut into sticks, for serving

Instructions

  1. For the oven method, preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it with cooking spray or oil.
  2. Wash the cauliflower, dry it thoroughly, and cut it into evenly sized 1 1/2-inch florets.
  3. Whisk together the flour, cornstarch, 1 teaspoon garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl.
  4. Gradually whisk in 3/4 cup milk until a smooth, moderately thin batter forms.
  5. Add the cauliflower and toss until each floret has a light, even coating. For extra crunch, let excess batter drip off and coat each piece lightly with panko.
  6. Arrange the cauliflower in a single layer on the prepared baking sheet, leaving space between the florets. Lightly spray or drizzle with oil.
  7. Bake for 20 minutes, flipping after 10 minutes, until the coating is beginning to crisp and turn golden.
  8. Meanwhile, whisk together the Buffalo sauce, sriracha, honey, melted butter, citrus juice, and 1/2 teaspoon garlic powder.
  9. Remove the cauliflower from the oven and gently toss with about three-quarters of the sauce, reserving the remainder for serving.
  10. Return the cauliflower to the baking sheet and bake for 8–10 minutes more, until the sauce is sticky and the edges are caramelized.
  11. For the air fryer method, preheat the air fryer to 375°F (190°C) for 3 minutes. Prepare and batter the cauliflower as directed, including the optional panko coating.
  12. Lightly spray the air fryer basket and cauliflower with oil. Arrange the florets in a single layer with space between them. Air fry in batches for 12–15 minutes, shaking or turning halfway through, until crisp and tender.
  13. Toss the air-fried cauliflower with about three-quarters of the sauce. Return it to the air fryer in a single layer and cook at 375°F (190°C) for another 2–4 minutes, until the glaze is hot and sticky. Watch closely during this stage because the honey can caramelize quickly.
  14. Let the finished cauliflower rest for 2–3 minutes. Garnish with green onions and sesame seeds and serve immediately with the reserved sauce, ranch or blue cheese dressing, celery, and carrots.

Notes

  • Dry the cauliflower thoroughly before battering; excess surface moisture makes it harder for the coating to become crisp.
  • Keep the batter relatively thin and allow excess to drip off before baking or air frying.
  • For milder cauliflower, reduce the sriracha to 1 tablespoon and increase the honey to 4 tablespoons.
  • For extra heat, add 1/4 teaspoon cayenne pepper to the dry coating or increase the sriracha to 3 tablespoons.
  • Air fryer capacity varies. Cook in batches rather than crowding the basket, as good airflow is essential for crisp cauliflower.
  • For a vegan version, use unsweetened plant-based milk, vegan butter, maple syrup or agave instead of honey, and a vegan dipping sauce.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat leftovers in a 375°F (190°C) oven for 8–10 minutes or in a 375°F (190°C) air fryer for about 4–6 minutes, until hot and crisp around the edges.

Nutrition

Find it online: https://thefamilycooking.com/sriracha-honey-buffalo-cauliflower/