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SNACKS & SIDES

¼ cup (2 oz/60 g) ketchup

¼ cup (60 ml) hot pepper

sauce, such as Frank’s RedHot

cayenne pepper sauce

2 large egg whites

Kosher salt and freshly

ground black pepper

2 cups (7 oz/200 g) panko

bread crumbs

1 head cauliflower, cut into

large florets

Blue Cheese Dip (page 33),

for serving

In a large bowl, whisk together the ketchup, hot pepper sauce, egg

whites, 1 teaspoon salt, and ¼ teaspoon black pepper. Place the bread

crumbs in a medium bowl or on a large plate.

Line a rimmed baking sheet with parchment paper. Working in batches,

toss the cauliflower florets in the ketchup mixture to coat. Transfer

to the bread crumbs and toss to coat completely. Place the coated

cauliflower on the prepared baking sheet as you go. Repeat to coat the

remaining florets.

Coat the Instant Pot® air fryer basket with canola oil spray. Working

in batches, spray the cauliflower florets with oil spray and arrange a

single layer of florets in the basket, making sure they touch as little

as possible. Insert the basket into the pot and attach the air fryer lid.

Press the Air Fry button and set the cook time for 20 minutes at 325°F

(165°C), then press Start. Gently toss the cauliflower when prompted,

then coat the cauliflower again.

When the cooking time is up, use tongs to carefully transfer the

cauliflower to a bowl, or remove the basket from the pot and carefully

pour the cauliflower into a bowl. Repeat to cook the remaining batches.

Serve hot with blue cheese dip alongside.

An excellent vegetarian option for game days, cauliflower can stand up to high heat

and hot sauce just as well as chicken. Cut florets into similar sizes so they cook evenly,

and leave a flat surface on one side to help the egg mixture and breading adhere.

Because hot sauce stains, it’s best to use stainless-steel or glass bowls for this recipe.

Buffalo Cauliflower Bites

SERVES 46