Air-Fried Vegetarian Buffalo Cauliflower Burgers with Celery Ranch Slaw

Name: Air-Fried Vegetarian Buffalo Cauliflower Burgers with Celery Ranch Slaw
Prep time: 30 min
Cook time: 36 min
Total time: 1 h 6 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head (about 2 lb) (900 g) cauliflower, trimmed and cut into 1½-inch (4 cm) florets (about 600 g / 1 lb 5 oz of florets), washed and patted completely dry; 0.6 cup (75 g) all-purpose flour; ½ cup (120 ml) unsweetened plant milk or whole milk, cold; 1 tsp (3 g) garlic powder; 1 tsp (2½ g) smoked paprika; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1½ cups (90 g) panko breadcrumbs; 2 tbsp (30 ml) neutral oil (avocado or canola), 1 tbsp stirred into the panko, 1 tbsp reserved for brushing the basket; ½ cup (120 ml) Louisiana-style hot sauce (such as Frank's RedHot); 3 tbsp (42 g) unsalted butter, cut into small pieces; 1 tsp (7 g) honey (optional); ½ cup (120 ml) ranch dressing, store-bought or homemade, well stirred; 3 medium stalks (150 g) celery stalks, very thinly sliced on a diagonal, plus a few pale inner leaves, chopped, if available; 2 whole (30 g) scallions, thinly sliced; 2 tsp (10 ml) fresh lemon juice; 4 buns (280 g) brioche hamburger buns, split; 4 large leaves (40 g) butter lettuce leaves, washed and dried; 12 chips (40 g) dill pickle chips, patted dry (optional)

From the MyKitchenBank Kitchen

Crisp panko-crusted cauliflower florets are air-fried, tossed in tangy buttery buffalo sauce, and piled onto toasted buns with a cool, crunchy celery ranch slaw. All the flavor of a buffalo chicken sandwich, with no meat and far less oil.

Prep: 30 min
Cook: 36 min
Wait: 4 min
Total: 1 hr 10 min
Makes: 4 burgers

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Ingredients

4 servings

For the cauliflower
1 large head (about 2 lb) (900 g) cauliflower, trimmed and cut into 1½-inch (4 cm) florets (about 600 g / 1 lb 5 oz of florets), washed and patted completely dry
½ cup (75 g) all-purpose flour
½ cup (120 ml) unsweetened plant milk or whole milk, cold
1 tsp (3 g) garlic powder
1 tsp (2.5 g) smoked paprika
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1½ cups (90 g) panko breadcrumbs
2 tbsp (30 ml) neutral oil (avocado or canola), 1 tbsp stirred into the panko, 1 tbsp reserved for brushing the basket
For the buffalo sauce
½ cup (120 ml) Louisiana-style hot sauce (such as Frank's RedHot)
3 tbsp (42 g) unsalted butter, cut into small pieces
1 tsp (7 g) honey (optional)
For the celery ranch slaw
½ cup (120 ml) ranch dressing, store-bought or homemade, well stirred
3 medium stalks (150 g) celery stalks, very thinly sliced on a diagonal, plus a few pale inner leaves, chopped, if available
2 whole (30 g) scallions, thinly sliced
2 tsp (10 ml) fresh lemon juice
To assemble
4 buns (280 g) brioche hamburger buns, split
4 large leaves (40 g) butter lettuce leaves, washed and dried
12 chips (40 g) dill pickle chips, patted dry (optional)

Equipment (8)

5- to 6-quart (4.7-5.7 L) basket-style air fryer
Large cutting board and chef's knife
2 shallow bowls or pie plates (one for batter, one for panko)
Large mixing bowl for tossing in sauce
Small saucepan or microwave-safe bowl
Medium bowl for the slaw
Measuring cups and spoons
Kitchen scale (optional but helpful)

Steps

Before you start

Your air fryer basket needs room: the cauliflower is cooked in 2 batches of about 300 g (10 oz) each so the florets sit in a single, uncrowded layer and turn crisp rather than steamed.
Cut the florets to a uniform size (about 1½ inches / 4 cm) so they cook at the same rate.
Pat the florets completely dry after washing; wet cauliflower makes the batter slide off.
Air fryers vary. This recipe was written for a 5- to 6-quart (4.7-5.7 L) basket-style model at 400°F (200°C); check the first batch a minute or two early.
Check your hot sauce label: Louisiana-style sauces such as Frank's RedHot are vegetarian, but some brands contain anchovy or other additives. Ranch dressing is sometimes made with anchovy-containing Worcestershire, so check that too if you are strict.

1
Cut the cauliflower
- Remove the leaves and thick core from the cauliflower.
- Cut the head into florets about 1½ inches (4 cm) across, trimming any very large pieces so they match.
- You need about 600 g (1 lb 5 oz).
- Rinse, then dry thoroughly with a clean towel and let them sit on it while you work.
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Ready when: Florets are uniform in size and no longer wet to the touch.
Tip: Any water left on the florets will make the batter slide off and the crust turn soggy.
2
Make celery ranch slaw
- In a medium bowl, stir together the ranch, sliced celery (and chopped celery leaves, if using), scallions, and lemon juice.
- Taste and add a small pinch of black pepper if you like.
- Cover and refrigerate while you cook the cauliflower.
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Ready when: The celery is evenly coated in a thick, creamy dressing.
Tip: Slice the celery as thinly as you can; thick pieces are stringy and overwhelm the burger.
3
Set up coating station
- In a shallow bowl, whisk the flour, milk, garlic powder, smoked paprika, salt, and pepper into a smooth batter about the thickness of heavy cream.
- In a second shallow bowl, stir 1 tbsp (15 ml) of the oil into the panko with a fork until the crumbs look evenly damp and sandy.
- Set a plate or tray at the end for the coated florets.
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Ready when: Batter is smooth and coats the back of a spoon; panko looks evenly moistened.
Tip: Oiled panko browns in the air fryer without needing a heavy spray of oil.
4
Preheat the air fryerOven 400°F / 205°C
- Preheat the air fryer to 400°F (200°C) for 4 minutes.
- Once hot, lightly brush the basket with the remaining 1 tbsp (15 ml) oil, using about half now and saving the rest for the second batch.
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Ready when: Machine signals it is preheated, or 4 minutes have passed.
Tip: A hot basket helps the crust set immediately and prevents sticking.
5
Coat and air-fry batch oneOven 400°F / 205°C
- Working with about half the florets (300 g), dip each piece in the batter, let the excess drip off for a few seconds, then roll in the panko, pressing gently so the crumbs stick.
- Arrange in a single layer with small gaps in the basket.
- Air-fry at 400°F (200°C) for 12 minutes, shaking the basket gently at the 6-minute mark, until the crumbs are deep golden and the edges of the florets look browned.
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Ready when: Crust is deep golden and crisp; a knife slides easily into a floret stem.
Tip: Use one hand for wet batter and the other for dry panko to avoid clumpy fingers.
6
Warm the buffalo sauce
- While batch one fries, combine the hot sauce, butter, and honey (if using) in a small saucepan over low heat.
- Stir for 2 to 3 minutes until the butter melts and the sauce is smooth and glossy.
- Remove from the heat.
- Meanwhile, coat the second half of the florets (300 g) with batter and panko and set them on the tray.
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Ready when: Butter is fully melted and the sauce looks smooth, with no oily streaks.
Tip: Do not boil; high heat can make the sauce separate into a greasy layer.
7
Toss and set batch oneOven 400°F / 205°C
- Tip the hot florets into a large bowl, drizzle with about half the buffalo sauce (about ¼ cup / 60 ml), and toss gently until evenly coated.
- Return them to the basket and air-fry at 400°F (200°C) for 2 to 3 minutes more so the sauce sets and clings.
- Transfer to a plate and keep warm.
- Quickly wipe out the bowl.
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Ready when: Sauce looks tacky and glossy, not wet, and the crust is still crisp at the edges.
Tip: Toss gently with a spatula; rough handling knocks off the crust.
8
Cook batch twoOven 400°F / 205°C
- Brush the basket with any remaining oil, add the second batch in a single layer, and air-fry at 400°F (200°C) for 12 minutes, shaking at 6 minutes, until deep golden.
- Toss in the remaining buffalo sauce, return to the basket, and cook 2 to 3 minutes more until glossy and tacky.
- Combine with the first batch on the plate.
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Ready when: Crust is deep golden and crisp; sauce is glossy and tacky.
Tip: If your florets are a little larger, add 1 to 2 minutes to the first cook.
9
Toast the bunsOven 350°F / 175°C
- Lower the air fryer to 350°F (175°C).
- Place the buns split side up in the basket and toast for 2 minutes until the cut surfaces are lightly golden and crisp.
- Remove them.
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Ready when: Cut sides are light golden brown and dry to the touch.
Tip: Toasting keeps the bottom bun from going soggy under the saucy cauliflower.
10
Assemble the burgers
- On each bottom bun, layer a lettuce leaf, a spoonful of celery ranch slaw, one-quarter of the buffalo cauliflower (about 6 to 8 florets, gently pressed together), and 3 pickle chips if using.
- Add another spoonful of slaw, cap with the top bun, and serve right away with extra napkins.
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Ready when: Burgers are stacked and the florets are held in place by the slaw.
Tip: Assemble just before eating so the crust stays crisp.

Good to know

Tips

Don't crowd the basket. Florets that touch each other steam and lose their crisp coating; cook in two batches.
Sauce the cauliflower only when it comes out of the fryer, and return it for a few minutes so the sauce bakes on instead of soaking in.
For more heat, add ½ tsp cayenne to the batter or a few dashes of extra hot sauce to the slaw.
Pat the florets very dry and press the panko on firmly; both steps help the crust stay on.

Make ahead

"The celery ranch slaw can be made up to 1 day ahead and refrigerated, covered. The florets can be cut and refrigerated up to 2 days ahead in an airtight container. Cook, sauce, and assemble just before serving for the crispest crust."

Storage & reheating

"Store leftover sauced cauliflower and slaw separately in airtight containers. Room temperature: no more than 2 hours. Fridge: up to 3 days. Freezer: not recommended for the sauced cauliflower (it turns soft). Reheat florets in a single layer in the air fryer at 375°F (190°C) for 4 to 5 minutes until hot and crisp again; do not microwave. Serve with fresh slaw and freshly toasted buns."

Substitutions

unsweetened plant milk or whole milk → unsweetened oat or soy milk. Any neutral unsweetened milk works; use it to make the burger vegan with the next two swaps.
unsalted butter → vegan butter or 3 tbsp (45 ml) extra neutral oil. Keeps the buffalo sauce vegan; the sauce will be slightly less rich.
ranch dressing → vegan ranch or blue cheese dressing. Use a thick, spoonable dressing so the slaw is creamy rather than runny.
panko breadcrumbs → gluten-free panko and gluten-free flour blend. Makes the burgers gluten-free if you also use gluten-free buns.