Hot and spicy are two words that describe this Buffalo Cauliflower from The Vegan Air Fryer by JL Fields – another is delicious.
- 1 large head cauliflower
- 1 cup unbleached all-purpose flour
- 1 teaspoon vegan chicken bouillon granules
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried chipotle chile flakes
- 1 cup soymilk
- Canola oil spray
- 2 tablespoons nondairy butter
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce or your favorite cayenne hot sauce
- 2 cloves garlic, minced
Cut the cauliflower into bite-size pieces. Rinse and drain the cauliflower pieces.
Combine the flour, bouillon granules, cayenne, chili powder, paprika, and chipotle flakes in a large bowl. Slowly whisk in the milk until a thick batter is formed.
Spray the air fryer basket with canola oil and preheat the air fryer to 390°F for 10 minutes.
While the air fryer is preheating, toss the cauliflower in the batter. Transfer the battered cauliflower to the air fryer basket. Cook for 20 minutes on 390°F. Using tongs, turn the cauliflower pieces at 10 minutes (don’t be alarmed if they stick).
After turning the cauliflower, heat the butter, hot sauce, and garlic in a small saucepan over medium high heat. Bring the mixture to a boil, reduce the heat to simmer, and cover. Once the cauliflower is cooked, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently with tongs. Serve immediately.
From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.