Buffalo Cauliflower Bites

• 1 medium head of cauliflower, cut into florets1 cauliflower, cut into florets
• a big handful of flour (about 1/2 cup)1/2 cup all-purpose floura big handful of gluten-free flour (about 1/2 cup)1/2 cup gluten-free all-purpose flour — a 1:1 GF blend works best; the batter may be a touch thicker
• about 1/2 cup of milk1/2 cup milkabout 1/2 cup of unsweetened oat milk1/2 cup unsweetened oat milk — any plain unsweetened plant milk works in the batter
• a couple pinches of garlic powder1 tsp garlic powder
• a dash of smoked paprika1/2 tsp smoked paprika
• a couple pinches of saltsalt, to taste
• about 1/2 cup of buffalo sauce1/2 cup buffalo sauce
• a pat of butter, melted1 tbsp unsalted butter, melteda splash of olive oil1 tbsp olive oil — keeps the sauce glossy without the butter
• about 1/2 cup of plain greek yogurt1/2 cup plain greek yogurtabout 1/2 cup of dairy-free plain yogurt1/2 cup dairy-free plain yogurt — coconut or oat-based both work for the dip
• a squeeze of lemon1 tbsp lemon, juiced
• a few celery stalks, cut into sticks3 celeries, cut into sticks

Steps

1. Heat the air fryer to 380F. Cut the cauliflower into bite-size florets.
2. Whisk the flour, milk, garlic powder, smoked paprika, and a couple pinches of salt into a smooth, pourable batter. Coat the florets evenly, letting any excess drip back off.
3. Air fry in a single layer, in batches if needed, for 12 minutes, shaking the basket halfway through, until the coating looks set and dry.
4. Meanwhile, stir the buffalo sauce and melted butter together in a large bowl.
5. Add the hot florets to the sauce and toss until coated. Return them to the air fryer for 4 minutes so the sauce sets and the edges crisp up.
6. Make the dip: stir the yogurt, lemon juice, a little garlic powder, and a pinch of salt until smooth.
7. Serve the bites hot with the cool dip and celery sticks on the side.