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Air Fryer Keto Cauliflower Wings with Garlic Butter

Cauliflower florets in a thin almond flour and Parmesan coat with baking powder, air fried crisp, then tossed in a fresh garlic butter.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower
  • 1 large head cauliflower about 2 lb, cut into 1.5-inch florets
  • 2 tbsp olive or avocado oil
  • 1/2 cup fine almond flour
  • 1/4 cup finely grated Parmesan
  • 1 tsp aluminium-free baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
For the garlic butter
  • 4 tbsp unsalted butter
  • 1 small garlic clove finely grated
  • 1 tbsp chopped parsley optional

Equipment

  • Air fryer
  • Large bowl
  • Small saucepan

Method
 

  1. Rinse and dry the florets thoroughly. Preheat the air fryer to 400°F for 5 minutes.
  2. Toss the florets with the 2 tbsp oil. Combine the almond flour, Parmesan, baking powder, salt, pepper, paprika, onion powder, and garlic powder, add the florets, and toss until lightly dusted in a thin, even coat, not clumps.
  3. Lightly oil the basket, arrange in a single layer with space, and cook 8 minutes. Shake, then 4 to 6 minutes more until deep golden and crisp.
  4. Warm the butter with the grated garlic 1 minute, off the heat stir in the parsley, and toss the hot florets to coat.

Notes

Dry the florets — any surface water ruins the crisp.
Thin, even coat. For zero-carb crunch, swap the almond flour for 1/3 cup ground pork rinds.
Dip on the side (ranch, blue cheese) keeps them crisper than coating.