Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buffalo sauce
- 2 tablespoons melted butter
- Optional: chopped fresh parsley for garnish
You can substitute the all-purpose flour with a gluten-free version if needed, and for a spicier kick, feel free to add a dash of cayenne pepper to the mix. This adaptability is something I learned from my abuela, who believed recipes were guidelines, not rules.
Instructions
- Preheat your air fryer to 375°F. This is essential for that crispy finish we’re aiming for.
- In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- Add the cauliflower florets to the batter, ensuring each piece is well-coated. This step reminds me of helping my abuela coat her legendary tamales—messy, but oh so rewarding!
- Arrange the coated florets in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer.
- Cook for 15-18 minutes, shaking the basket halfway through to ensure even cooking. The smell will start to fill your kitchen with a tantalizing aroma.
- While the cauliflower is cooking, mix the buffalo sauce with the melted butter in a small bowl.
- Once the florets are done, transfer them to a bowl and toss with the buffalo sauce mixture until evenly coated.
- Return the florets to the air fryer and cook for an additional 5 minutes to set the sauce.
- Garnish with fresh parsley if desired and serve immediately, enjoying the perfect balance of heat and crunch.
Every time I make this, I’m reminded of the patience I learned in the kitchen with my family. Cooking is not just about the end result but the process and joy it brings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International