An easy recipe that even fussy kids will love! Gluten-free with a vegan option, and so crispy and crunchy!
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- 1 tbsp Unsalted butter (vegan if needed), divided
- 5 tablespoons Buffalo sauce, divided
- 3 cups Cauliflower, cut into florets 1 1/2 inch thick (268 g)
- Sea salt
- ¼ cups Panko (gluten-free if needed)
Preparation
Melt 1/2 tablespoon of butter and mix it with 3 tablespoons of Buffalo sauce. Pour over cauliflower and toss until well coated (I use my hands because it’s easier). Cover and refrigerate for at least 1 hour, up to overnight.
Once marinated, melt the remaining butter and mix with the remaining Buffalo sauce. Pour over cauliflower and toss until coated. Season with salt.
Preheat air fryer to 400°F for 10 minutes. Spread the panko in a shallow rimmed dish. Pick up each cauliflower by the stem and roll the top of each floret in the panko. Place in air fryer mesh basket. Repeat with the remaining bouquets.
Spray tops of florets with cooking spray and bake until cauliflower is fork tender and top is crisp and golden, about 17 to 21 minutes.
Serve with a ranch or blue cheese dip (or nothing!) and devour!
Note: If you want to double this, you may need to make two batches, depending on the size of your air fryer. You don’t want the cauliflower touching each other while cooking or it won’t crisp up.
