Preheat the air fryer. Set to 390°F (200°C). Lightly spray the basket to prevent sticking.

Prep the cauliflower. Rinse and pat dry. Cut into uniform, bite-size florets so they cook evenly.

Make the batter. In a large bowl, whisk flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Add milk and oil, then whisk until smooth. The batter should be thick enough to cling but still pourable.

Coat the florets. Toss cauliflower in the batter to coat every nook. Let excess drip off so you don’t get gummy spots.

Air fry in batches. Arrange florets in a single layer with space between. Air fry 12–15 minutes, flipping halfway, until golden and crisp at the edges. Repeat with remaining florets.

Make the buffalo sauce. While they cook, heat hot sauce and butter in a small saucepan over low heat until melted and combined. Stir in honey or maple syrup if using. Taste and adjust salt.

Toss and finish. Transfer crispy florets to a large bowl. Pour over buffalo sauce and toss gently to coat.

Crisp after saucing (optional but great). For extra crunch, return sauced florets to the air fryer for 2–3 minutes. This helps set the coating.

Serve. Plate with ranch or blue cheese, celery, and carrots. Add a final sprinkle of salt if needed.