Ingredients
- 3 cups cauliflower cut into 1 1/2-inch-thick florets
- 1 tablespoon unsalted butter vegan if needed
- 5 tablespoons Buffalo sauce divided
- Sea salt
- 1/4 cup panko breadcrumbs gluten-free if needed
- Nonstick cooking spray
Instructions
- Place the cauliflower in a large bowl. Melt 1/2 tablespoon of the butter and mix it with 3 tablespoons 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, or up to overnight.
- Once the cauliflower is marinated, melt the remaining 1/2 tablespoon butter and mix with the remaining 3 tablespoons Buffalo sauce. Pour over the cauliflower and stir until coated. Season with salt.
- Preheat your air fryer to 400°F for 10 minutes. Spread the panko onto a shallow, rimmed plate. Pick each cauliflower up by the steam and roll the tops of each floret in the panko. Place onto the mesh basket of the air fryer. Repeat with the remaining florets.
- Spray the tops of the florets with cooking spray and cook until the cauliflower is fork-tender and the tops are crisp and golden, about 17-21 minutes.
- Serve with ranch or blue cheese dip (or nothing!) and DEVOUR.
