1 tablespoon unsalted butter, melted (or ghee for dairy free/paleo)
Carrot sticks and celery, for serving (optional)
Preheat the air fryer to 380ºF.
Place the eggs in small bowl. Place the almond flour in a separate medium bowl. Dip the cauliflower into the egg, then into the flour to coat, shaking off excess. Place on a sheet tray and spray both sides with oil.
Working in batches. arrange a single layer of the cauliflower in the air fryer basket.
Cook for 7-8 minutes, flipping halfway, until golden and tender.
When all the batches are done, return all of the cauliflower to the air fryer and cook for 1-minute to heat through (for a toaster oven style air-fryer, cook at 350ºF; timing remains the same).
Transfer to a large bowl and toss with the hot sauce and melted butter.
If desired, serve with celery and carrot sticks, and dipping sauce of choice.
This recipe comes from The Skinnytaste Air Fryer Cookbook (p. 122) and was reprinted with permission. This recipe shared reflects the alternative of almond flour instead of a gluten-free flour blend.
Use more almond flour as needed.
We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking.