Step one

Line two baking sheets with parchment paper and set aside. One will be used for the raw cauliflower and one for the cooked.

Step two

In a bowl, combine the almond/cashew flour, tapioca or cassava flour, chili powder, paprika, onion, cayenne, salt & pepper.In another small bowl, add the eggs and 2 tbsp water. Add cauliflower to a separate bowl next to the eggs and flour mixture. This is setting up a “breading” station. Dip each cauliflower floret into the egg mixture and fully coat. Roll in the flour mixture, coating and shake off any excess. Place on a baking sheet and repeat with remaining cauliflower. *Note, use one hand for the egg mixture and your other hand for the wet mixture to prevent your fingers from becoming breaded.

Step three

Heat the air fryer to 375 degrees for about 5 minutes. Once the timer goes off, spray the bottom of the air fryer basket with avocado oil and place the cauliflower in the air fryer keeping them evenly spaced and spread out. Spray the top of the cauliflower with avocado oil.

Step four

You will need to do this in batches if you have a small air fryer.

Air fry the cauliflower at 375 degrees F for 15 minutes. Tip: place the cauliflower in the oven on the prepared baking sheet to keep warm if you’re doing this in batches. Once the cauliflower is almost finished, warm the buffalo sauce in a small, glass bowl. This is best done in the microwave.

Step five

When the cauliflower is finished, drizzle the buffalo sauce over the cauliflower on the prepared baking sheet. Gently toss, ensuring the breading doesn’t fall off. You can stick it back in the air fryer again at 400 degrees for 5 minutes if you like extra crispy cauliflower.

Serve with celery and ranch dressing (we order the Primal Kitchen one from Thrive Market). Enjoy!