- 2
- 5 mins
- 20 mins
Ingredients
- For the Cauliflower
- 4 cups cauliflower florets Each one should be approx. the size of two baby carrots, if you put the baby carrots side-by-side.
- 1 cup panko breadcrumbs mixed with 1 teaspoon sea salt I would not use regular salt here. Sea salt grains are bigger, and they add a little extra crunch to the breading.
- For the Buffalo Coating
- 1/4 cup melted vegan butter 1/4 cup after melting
- 1/4 cup vegan Buffalo sauce Check the ingredients for butter. I used Frank's Red Hot
- For Dipping
- vegan mayo Cashew Ranch, or your favorite creamy salad dressing
Preparation
Step 1
Melt the vegan butter in a mug in the microwave, then whisk in the buffalo sauce.
Holding by the stem, dip each floret in the butter/buffalo mixture, getting most of the floret coated in sauce. It's fine if a bit of the stem doesn't get saucy. Hold the floret over the mug until it pretty much stops dripping. A few drips are OK, but if it's raining sauce, your panko is going to get clumpy and stop sticking as well.
Dredge the dipped floret in the panko/salt mixture, coating as much as you like, then place in the air fryer. No need to worry about a single layer. Just drop it in there.
Air fry at 350F (do not preheat) for 14-17 minutes, shaking a few times, and checking their progress when you shake. Your cauliflower is done when the florets are a little bit browned.
Serve with your dipping sauce of choice.
Buffalo cauliflower doesn't stay crunchy for long, so eat these immediately for maximum goodness. I'd recommend reheating in air fryer