Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup buttermilk (or plant-based milk for a vegan option)
- 1 cup buffalo sauce
- 2 tablespoons melted butter (or vegan butter)
- Cooking spray
Feel free to substitute gluten-free flour if needed or adjust the spices based on your family’s preferences. I learned early on from my abuela that cooking is all about using what you have on hand and making it work.
Instructions
- Preheat your air fryer to 375°F. While it’s warming up, line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the flour, garlic powder, onion powder, paprika, and salt. Mix well.
- Pour the buttermilk into a separate bowl. Dip each cauliflower floret into the buttermilk, allowing any excess to drip off.
- Roll the florets in the flour mixture, ensuring they are well-coated. This step reminds me of the care my grandmother took in ensuring each tortilla was perfectly rolled and dusted with flour.
- Place the coated florets on the baking sheet and lightly spray with cooking spray.
- Air fry in batches for about 15 minutes, flipping halfway through, until golden brown and crispy.
- In a small bowl, mix the buffalo sauce and melted butter. Toss the cooked cauliflower in the sauce until evenly coated.
- Serve immediately, garnished with fresh parsley or chives if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International