Crispy Buffalo Cauliflower

Ingredients:

• 1 package frozen cauliflower florets
• 1 cup flour
• 1 tablespoon salt
• 1 tablespoon pepper
• ¼ tablespoon cayenne pepper

• 1 egg
• 1 cup milk
• 3 cups panko breadcrumbs

Directions:

1. Allow the cauliflower to thaw at room temperature for 30 minutes.
2. Mix together the flour, salt, pepper, and cayenne for dredging.
3. Pat the cauliflower florets dry with a paper towel.
4. Whisk together the egg and milk. Using a hand blender or hand mixer is preferable, as you want the egg and milk to be very smooth.
5. Individually dredge the florets first in the dredge flour, making sure they are well coated but in a thin layer.
6. Knock off any additional clumping, then dunk them into the egg-milk to coat, followed by the panko breadcrumbs.
7. The florets should be well coated on all exposed nooks with the panko breadcrumbs.
8. Keep the florets cool in the refrigerator while you preheat the air fryer to 375F.
9. Working in batches, place the florets in a single layer to cook in the air fry basket on a piece of parchment paper. Cook for 15 minutes turning at least twice until the breading is golden brown and the cauliflower is piping hot. I enjoy dipping them in ranch dressing but they are delicious on their own.

Author Notes:

This Crispy Buffalo Cauliflower dish is a fun way to increase your servings of veggies. It’s both crispy and spicy and cooking it in the air fryer is much less of a hassle than deep fat frying. This dish can be made ahead of time and frozen for up to a month so it can go directly from the freezer to your air fryer when the mood strikes you.