Crispy Buffalo Cauliflower

Directions

1. 1

   Allow the cauliflower to thaw at room temperature for 30 minutes.

2. 2

   Mix together the flour, salt, pepper, and cayenne for dredging.

3. 3

   Pat the cauliflower florets dry with a paper towel.

4. 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. 5

   Individually dredge the florets first in the dredge flour, making sure they are well coated but in a thin layer.

6. 6

   Knock off any additional clumping, then dunk them into the egg-milk to coat, followed by the panko breadcrumbs.

7. 7

   The florets should be well coated on all exposed nooks with the panko breadcrumbs.

8. 8

   Keep the florets cool in the refrigerator while you preheat the air fryer to 375F.

9. 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.