Bocaditos de coliflor búfalo en freidora de aire, crujientes, picantes y perfectos para picar

Ingredientes

• 1 medium head cauliflower, cut into 1.5-inch florets
• 1/2 cup all-purpose flour (or gluten-free blend)
• 1/2 cup plain breadcrumbs (panko for extra crunch)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2/3 cup milk (dairy or unsweetened non-dairy)
• 1 tablespoon cornstarch
• 1 cup buffalo hot sauce
• 1–2 tablespoons melted butter (or olive oil for dairy-free)
• Cooking spray
• Ranch or blue cheese dressing, celery sticks, and carrots for serving

Preparación

1. 1

   Prep the air fryer: Preheat to 390°F (200°C) for 5 minutes. Lightly spray the basket to prevent sticking.

2. 2

   Mix the dry coating: In a bowl, stir together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.

3. 3

   Make a light batter: In a separate bowl, whisk milk and cornstarch until smooth. This helps the coating grip the florets without getting heavy.

4. 4

   Coat the cauliflower: Dip florets into the milk mixture, shake off excess, then toss in the flour mixture. For extra crunch, roll lightly in breadcrumbs after flouring.

5. 5

   Air fry (first pass): Arrange in a single layer in the basket. Spray tops with cooking spray. Air fry for 10–12 minutes, flipping halfway, until lightly golden and crisp.

6. 6

   Make the buffalo sauce: In a small bowl, combine buffalo sauce with melted butter. Taste and adjust heat by adding more butter for milder or more sauce for spicier.

7. 7

   Sauce and finish: Toss the cooked florets in the buffalo sauce until coated. Return to the air fryer for 3–4 minutes to set the sauce and re-crisp.

8. 8

   Serve: Plate with ranch or blue cheese, celery, and carrot sticks. Sprinkle with chives if you want a fresh finish.