You’ll Need
For the Cauliflower
1 medium cauliflower, cut into bite-sized florets
80g plain flour
40g cornflour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
1 tsp sea salt
½ tsp black pepper
150ml cold water
Oil spray
Nashville Hot Glaze
40g butter, melted
1 tbsp hot sauce
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp brown sugar
½ tsp garlic powder
½ tsp chilli flakes
To Finish
Ranch dressing
Dill pickle slices
Fresh chives, chopped
Optional but dangerous
Hot honey
Jalapeños
Crispy onions
Extra cayenne
Blue cheese crumble
Method
Preheat your air fryer to 200°C.
In a large bowl, whisk together the plain flour, cornflour, smoked paprika, garlic powder, onion powder, cayenne,
sea salt, black pepper and cold water until you have a smooth, thick batter.
Add the cauliflower florets and coat every piece thoroughly.
Lightly spray the air fryer basket with oil and arrange the florets in a single layer. Spray the tops lightly with oil.
Air fry for 14–16 minutes, turning halfway through, until crisp, golden and cooked through.
While the cauliflower cooks, whisk together the melted butter, hot sauce, cayenne, smoked paprika, brown sugar,
garlic powder and chilli flakes.
Transfer the hot cauliflower to a large bowl and pour over the Nashville glaze, tossing until every floret is coated.
Return to the air fryer for 2–3 minutes at 200°C so the glaze caramelises onto the coating.
Pile into a serving bowl and drizzle lightly with ranch dressing.
Finish with pickle slices, chopped chives and any optional toppings you fancy.
Serve immediately while the coating is still crisp and the glaze is hot and sticky.