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Crispy Air Fryer Keto Buffalo Cauliflower

Small florets coated in a thin whey-protein film, air fried in two stages to deep golden, then tossed in a butter-cut buffalo sauce. About 1 to 3 g net carbs a serving.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into walnut-size florets, about 8 cups
  • 1 large egg beaten
  • 2 tbsp unflavoured whey isolate or egg white protein
  • 1 tbsp finely grated Parmesan optional
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • avocado oil spray
  • 2 tbsp hot sauce
  • 1 tbsp melted butter
  • 1 tsp white vinegar to finish

Equipment

  • Air fryer
  • Large bowl

Method
 

  1. Cut the florets small and uniform and dry them thoroughly. Preheat the air fryer to 400°F for 5 minutes and spray the basket.
  2. Whisk the egg with the protein powder and seasonings until smooth. Toss the florets until each has a thin, even film with no clumps.
  3. Arrange in a single layer with gaps, mist the tops, and cook 8 minutes.
  4. Shake or flip and cook 5 to 7 minutes more, until deeply golden at the tips and firm-crisp.
  5. Toss with the hot sauce whisked with the melted butter and vinegar, and serve at once.

Notes

Thin film, no clumps — a thick coat turns bitter and dark.
Small, even florets crisp best.
Soggy after saucing? Halve the sauce and re-crisp 2 minutes at 400°F.