To cook without an air fryer: Preheat the oven to 350˚F. Spread the cauliflower florets out on a baking sheet and bake for 20-30 minutes, or until cauliflower is crisp. Rotate the cauliflower once during baking so they cook evenly.
For the blue cheese dip:
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- Pinch of ground black pepper
- Dash of hot sauce
For the crispy cauliflower:
- 1 head cauliflower
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 large eggs + 1/4 cup water
- 1 cup breadcrumbs
- Nonstick spray, for air fryer
1 Make the blue cheese dip: Stir together ingredients in a medium bowl. Keep in fridge until needed.
2 Prepare the cauliflower: Cut the cauliflower into florets. It’s okay to have a few different sizes, but try to make sure there are no florets bigger than about 1 1/2 inches.
3 Bread the cauliflower: In a medium bowl toss florets with salt, chili powder, and garlic powder. In a separate small bowl, add eggs and water and whisk together. Add the egg mixture to the bowl with the cauliflower and toss to coat. Once the cauliflower is coated with the egg mixture, toss with breadcrumbs and coat well.
3 Air-fry the cauliflower: Spray the basket of an air fryer with nonstick spray and place as many cauliflower florets in the basket as will fit in a single layer. Return the basket to the fryer and cook at 350˚F for 7 minutes. Then flip the florets and fry for another 7 minutes.
Repeat until all cauliflower is done.
4 Serve! Serve cauliflower immediately once all batches are done, or serve on a rolling basis as the batches come out of the fryer. Cauliflower is best right out of the fryer! Serve with the blue cheese dip as an appetizer or side dish.