3CupsCauliflower,cut into 1 1/2 inch thick florets (268g)
1/4CupPanko(GF if needed)
Melt 1/2 Tbsp of the butter and mix it with 3 Tbsp of the buffalo sauce. Pour over the cauliflower and stir until well covered (I use my hands as it's easier.) Cover and refrigerate for at least 1 hour, up to overnight.
Once marinated, melt the rest of the butter and mix with the buffalo sauce. Pour over the cauliflower and stir until coated. Season with salt.
Preheat your air fryer to 400 degrees for 10 minutes. Spread the panko into a shallow, rimmed plate. Pick each cauliflower up by the steam and rolls the tops of each floret into the panko. Place onto the mesh basket of the air fryer. Repeat with remaining florets.
Spray the tops of the florets with cooking spray and cook until the cauliflower is fork tender and the tops and crisp and golden, about 17-21 minutes.
Serve with ranch or bleu cheese dip (or nothing!) and DEVOUR!
If you want to double this, you may have to do two batches, depending on the size of your air fryer. You don't want the cauliflower touching as they cook or they won't get crunchy