Buffalo Cauliflower (Air Fryer Recipe)
Just in time for the Big Game this weekend! You voted, and I’m posting this recipe for your crunchy, healthy Super Bowl pleasure. Bring this app to your Super Bowl shindig, and you’ll be sure to have something on the healthy side that everyone will enjoy. You’ll feel great—who even eats vegetables let alone cauliflower—during the Super Bowl? And your friends and fam will like it too.
I highly recommend doing this in the air fryer if you’ve got one. I don’t totally understand the technology, but dang that thing crisps veggies like no other! If you don’t have one, I can’t say I’ve tested this recipe in other ways, but I think you could probably cook the cauliflower florets over a wire cooling rack in the oven so that they get air underneath too.
Pro Tip: Make at least a double batch. This stuff won’t last long. Feel free to serve with carrots and celery as per the usual.
Here’s the biggest question of all: are you team Blue Cheese or Team Ranch?
What You’ll Need:
2 cups cauliflower florets
1/2 cup Franks’ Red Hot Sauce
1/4 cup ghee or butter, melted
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
2 TBSP (to start) arrowroot starch (note: you may need more, but start slowly and then add if the cauliflower is still super “wet”)
What I Did:
Set air fryer to 360 degrees F. Combine ghee, hot sauce and spices. Mix in cauliflower and toss until cauli is well coated.
Sprinkle on arrowroot starch and toss to coat cauliflower evenly. You may want to add a touch more at this point, depending on how much sauce is left at the bottom of the bowl.
Add half of your cauliflower to air fryer (no need to oil the basket). Cook for 12-14 minutes, shaking halfway, or until you reach desired consistency. Repeat with remaining cauliflower, except lower cook time to 9-10 minutes.
To reheat, add back to air fryer for 1-2 minutes, until warmed through and slightly crispy.
OVEN ROASTING INSTRUCTIONS
Preheat oven to 415 degrees F. Line a baking sheet with a wire cooling rack. Follow directions for making sauce and tossing/coating cauliflower. Spread cauliflower evenly on baking sheet. Roast for 40 minutes, turning halfway through, or until cauliflower is tender with dark golden brown edges. Storage directions are the same as above. To reheat, add to a 400 degrees oven for 5 minutes, or until warmed through.
