Buffalo Cauliflower in an Air Fryer

Ingredients:

• 1 small head cauliflower (about 700 g), cut into 2 cm florets (4 cups)
• 1 cup Parmesan-flavored breadcrumbs
• 1.5 cups panko breadcrumbs seasoned with pecorino cheese
• 4 large eggs
• 1/3 cup whole milk
• 6 tablespoons unsalted butter
• 3/4 cup Buffalo hot sauce
• Chopped green onions, for serving
• Ranch or blue cheese dressing, for serving
• Special equipment: air grill with a capacity of 6 liters.

Preparation:

1. Place the cauliflower on a baking sheet and set up a breading station next to it: pour the Parmesan breadcrumbs into one shallow bowl, the panko breadcrumbs into another shallow bowl, and beat the eggs and milk in a third shallow bowl.
2. Working with a few pieces of cauliflower at a time, dip them in the egg mixture, completely coating, shaking off any excess egg, then roll them in the Parmesan breadcrumbs, completely coating. Dip them again in the egg mixture, shaking off any excess egg, and finally roll them in panko breadcrumbsPlace the pieces back on the baking sheet. Repeat until all the cauliflower florets are coated with breadcrumbs.
3. Preheat the air fryer to 180°C. Preheat the oven to 95°C.
4. Take each cauliflower floret and spray it on all sides with cooking spray, making sure to cover every nook and cranny. Place several florets in a single layer in the air fryer basket, making sure they don't touch (you'll likely need to fry them in two batches). Fry the cauliflower in the air fryer, turning once, until golden brown and crisp, about 12 minutes. Transfer the cooked cauliflower to a baking sheet and place it in the oven to keep warm. Fry the remaining cauliflower.
5. Meanwhile, melt the butter in a large, microwave-safe shallow bowl for about 1 minute. Stir in the hot sauce. Add the cauliflower to the bowl and toss to coat.
6. Serve immediately, sprinkled with green onions and drizzled with ranch sauceAs they cool, the pieces will become slightly less crispy, but will still be just as delicious.