Go Back

Crispiest Air Fryer Keto Buffalo Cauliflower

Florets dipped in egg and an almond flour and Parmesan coat with baking powder, air fried crisp, then tossed in buffalo sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower
  • 1 medium head cauliflower cut into 1.5-inch florets
  • 2 large eggs beaten with 1 tbsp water
  • 1/2 cup almond flour
  • 1/3 cup finely grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp baking powder
  • 3/4 tsp fine salt
  • oil spray
For the buffalo sauce
  • 1/3 cup hot sauce
  • 2 tbsp melted butter
  • 1 tsp apple cider vinegar

Equipment

  • Air fryer
  • Two shallow bowls
  • Paper towels

Method
 

  1. Rinse and dry the florets thoroughly.
  2. Combine the almond flour, Parmesan, garlic powder, paprika, baking powder, and salt. Dip each floret in egg, shake off the excess, roll in the dry mix, and rest 5 minutes.
  3. Preheat to 400°F and lightly oil the basket. Cook in a single layer 8 minutes, shake, then 5 to 7 minutes more until deep golden and crisp.
  4. Whisk the hot sauce, butter, and vinegar. Toss the hot florets to coat and serve at once.

Notes

Rest after breading so the coating hydrates and grips.
Sauce right before serving — buffalo sauce softens the crust fast.
Serve with ranch or blue cheese.