Ingredients
- 1 medium head of cauliflower (broken into bite-sized pieces)
- 1 cup buffalo sauce (divided, we like Primal Kitchen)
- 2 tbsp avocado oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ cup gluten-free flour
- ¼ cup arrowroot flour
- ¼ tsp smoked paprika
- 1 tbsp vegan butter (we used Miyoko's)
- 1 tbsp honey
Instructions
Prep the Cauliflower:
- Pat the cauliflower florets dry with a clean towel.
- In a large mixing bowl, toss the florets with ¼ cup buffalo sauce, coating them evenly.
- Sprinkle the gluten-free flour, arrowroot flour, smoked paprika, garlic powder, and sea salt over the cauliflower and toss until evenly coated.
- Lightly brush the coated florets with avocado oil.
Cook the Cauliflower:
- Air fry the coated florets at 375°F (190°C) for about 10 minutes, or until crispy and golden brown.
- Check frequently to avoid overcooking.
Prepare the Buffalo Sauce:
- In a small saucepan over low heat, melt the vegan butter.
- Stir in the remaining ¾ cup buffalo sauce and honey until well combined.
- Remove from heat once fully mixed.
Toss with Sauce:
- Transfer the crispy cauliflower to a large mixing bowl.
- Pour your desired amount of the prepared buffalo sauce over the florets.
- Gently toss to coat evenly.
Serve & Enjoy!
- Serve immediately with your favourite dipping sauce or alongside fresh veggies.