Looking for a low-carb crowd pleaser? This is totally it. I couldn't believe how much we enjoyed making this in our air fryer and talk about FAST....holy cow. Awesome!
1cup panko breadcrumbs mixed with 1 tsp. kosher salt
1/4cupmelted unsalted butter
1/4cupFrank’s Red Hot Buffalo Sauce
Your Favorite Ranch Dressing, for dipping
Instructions
In a small bowl, combine the butter with the buffalo sauce.Holding each piece of cauliflower by the stem, dip each one in the butter/buffalo sauce mixture, getting most of it coated in the sauce. (Don’t worry if a bit of the stem doesn't get dipped.) Hold the cauliflower over the bowl until it stops dripping.
Now dredge the dipped cauliflower in the panko, coating it as much as you like.; place into the air fryer basket in a single layer. Air fry the cauliflower at 350 degrees F for 12-15 minutes, shaking or tossing a few times, and checking the progress as you go. The cauliflower is done when the florets are a little bit browned.
Serve with the creamy dipping sauce of your choice.
Notes
Cut the head of cauliflower into fairly large pieces that have some of the stem attached – this it easier to dip them into the buffalo sauce mixture and then into the breadcrumbs.Frozen cauliflower won’t work in this recipe because it’s par-boiled before it’s frozen, so it gets to mushy when you try to dip it and cook it.Panko crumbs are Japanese bread crumbs. They are irregular in size so they make a nice, crispy coating. Regular bread crumbs can be substituted but the coating won’t be as crunchy.Just about any raw vegetable used in this recipe would be delicious – broccoli, asparagus, bell pepper strips, zucchini, squash….the list goes on!