Crispy Buffalo Cauliflower with Creamy Garlic Dip

Directions

1. Pour the coating mix in a wide, shallow bowl. Whisk together the buttermilk, egg, and Buffalo Sauce in a separate shallow bowl.

2. Place several cauliflower florets in the buttermilk mixture (leave enough room to easily coat all of them in the liquid). Using your hand, lift the florets up and out of the liquid, allowing excess to drain, and then place them in the dry coating. Shake the bowl to flip and coat the cauliflower. Use your dry hand to place them back in the wet mixture, and then give them a second roll in the dry mixture to coat. Set the coated florets on a baking sheet and repeat with remaining cauliflower.

Skillet Fry

1. Heat 2 ½ inches of oil in a deep cast iron skillet over medium-high heat. When the oil is at 350°F, fry the cauliflower, in batches to prevent overcrowding, until they’re golden and crisp. Transfer to a cooling rack placed over a rimmed baking sheet, place sheet in warm oven, and then repeat with remaining cauliflower.

Air Fry

1. Air Fry the cauliflower at 400°F; coat the cooking surface and florets with spray oil before Air Frying in a single layer for 8 minutes. Carefully flip the pieces and spritz again with oil before Air Frying for another 6-8 minutes. Transfer to a cooling rack placed over a rimmed baking sheet, place sheet in warm oven, and then repeat with remaining cauliflower.