Ingredients
Scale
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour (or almond flour for a low-carb option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 cup milk or water
- 1/2 cup buffalo hot sauce
- 2 tablespoons melted butter or coconut oil
- Salt and pepper to taste
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh chives, minced
- A splash of lemon juice
Instructions
- Start by washing the cauliflower and cutting it into uniform, bite-sized florets. In a large mixing bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually pour in the milk or water while whisking until you achieve a smooth batter that is thick enough to coat the cauliflower without running off completely. Toss the florets into the batter and stir until every piece is well-coated.
- Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with cooking spray. Place the battered cauliflower in a single layer in the basket, making sure they do not overlap. Cook for 12 to 15 minutes, shaking the basket halfway through. While they cook, whisk together the buffalo sauce and melted butter in a clean bowl. Once the cauliflower is golden and slightly crisp, remove the florets and toss them in the buffalo sauce mixture. Return them to the air fryer for an additional 5 minutes to caramelize the sauce.
- While the cauliflower finishes its final crisp, whisk together the Greek yogurt, mayonnaise, dill, garlic powder, chives, and lemon juice in a small bowl. Adjust salt to taste. Remove the hot cauliflower bites from the air fryer and arrange them on a platter. Serve immediately with the chilled ranch dip and a few celery sticks on the side for that authentic wing experience.
- Cook Time: 35 minutes