Name: Air Fryer Buffalo Cauliflower Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (about 2 lb, cut into bite-size florets); ¾ cup all-purpose flour; ¾ cup milk (or unsweetened plant milk); 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon kosher salt; 1 ½ cup panko breadcrumbs; cooking spray, as needed; ½ cup cayenne pepper hot sauce (such as a classic buffalo-style sauce); 3 tablespoon unsalted butter (melted); 1 tablespoon honey; ½ cup ranch or blue cheese dressing; 4 celery ribs (cut into sticks)

Instructions

Make the batter
Make the batter:
In a large bowl, whisk ¾ cup flour, ¾ cup milk, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, and ½ teaspoon kosher salt into a smooth batter. Add the cauliflower florets and toss to coat.
Coat in panko
Coat in panko:
Put 1½ cups panko in a shallow dish. Shake off the excess batter from each floret and roll it in panko, pressing gently so the crumbs stick.
Air fry
Air fry:
Preheat the air fryer to 400°F. Arrange the florets in a single layer, spray lightly with cooking spray, and air fry in 2 batches for 12 to 15 minutes each, shaking halfway, until golden and crispy.
Sauce
Sauce:
Whisk ½ cup hot sauce, 3 tablespoons melted butter, and 1 tablespoon honey in a large bowl. Add the hot cauliflower and toss gently until coated.
Serve
Serve:
Serve the buffalo cauliflower bites right away with ½ cup ranch or blue cheese dressing and celery sticks.

Tips

Toss the cauliflower in sauce just before serving so the coating stays crunchy, or serve the sauce on the side for dipping. No air fryer? Bake on a parchment-lined sheet at 450°F for 20 to 25 minutes, flipping halfway. For a vegan version, use plant milk, vegan butter, maple syrup, and a vegan ranch.

Storage

Buffalo cauliflower is best eaten fresh. Store leftovers in the refrigerator for up to 3 days and re-crisp in the air fryer at 375°F for 4 to 5 minutes.