Air Fryer Vegan Butter Cauliflower Recipes

AIR FRYER VEGAN BUFFALO CAULIFLOWER

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Place cauliflower florets in a large bowl. Pour egg substitute over the florets and stir to coat.
• Mix flour, garlic powder, paprika, salt, and pepper in a large plastic resealable bag. Zip and shake until evenly combined.
• Drop 1/2 of the florets into the seasoned flour. Zip and shake to coat. Place florets in the basket of the air fryer. Spray tops with nonstick cooking spray.
• Air fry for 5 minutes. Flip cauliflower over, spray any chalky spots, and cook for 5 minutes more. Repeat with remaining cauliflower florets.
• Meanwhile, heat buffalo wing sauce in a saucepan over medium heat until warm. Transfer cauliflower to a large bowl. Pour wing sauce over the top and toss until evenly coated. Serve immediately.

VEGAN BUTTER CAULIFLOWER

Steps:

• Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.

AIR-FRYER VEGAN BUTTER CAULIFLOWER

Steps:

• Preheat air fryer to 400°. In a large bowl, combine first 7 ingredients; toss to coat. In batches if necessary, place cauliflower in a single layer on greased tray in air-fryer basket. Cook until brown and crisp-tender, 8-10 minutes, turning once., Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. , Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.