Air-Fried Buffalo Cauliflower

Melt 1/2 tablespoon butter and mix it with 3 tablespoons Buffalo sauce. Pour over cauliflower and stir until well-covered (I use my hands as it’s easier). Cover and refrigerate for at least 1 hour, up to overnight.

Once marinated, melt remaining butter and mix with remaining Buffalo sauce. Pour over cauliflower and stir until coated. Season with salt.

Preheat air fryer to 400ºF for 10 minutes. Spread panko into a shallow, rimmed plate. Pick each cauliflower up by the stem and rolls the tops of each floret into the panko. Place in the mesh basket of the air fryer. Repeat with remaining florets.

Spray the tops of the florets with cooking spray and cook until cauliflower is fork-tender and tops are crisp and golden, about 17–21 minutes.

Serve with ranch or bleu cheese dip (or nothing!) and devour!

Note: If you want to double this, you may have to do two batches, depending on the size of your air fryer. You don’t want the cauliflower touching as they cook or they won’t get crunchy.