3/4 cup (96 g) tapioca starch/flour
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
1 teaspoon dried minced onion
1/2 cup (4 fluid ounces) unsweetened nondairy milk (to keep it Paleo)
1 egg (any size)
1 medium-sized head of cauliflower, washed and cut into florets
1 cup (224 g) mayonnaise
2 to 4 tablespoons Sriracha style hot chile sauce, to taste (I like Sriracha Cha! by Texas Pete, as it’s certified gluten free, but use your favorite hot sauce; it has “sugar” so it’s not technically Paleo)
Prepare the basket of your air fryer by oiling it lightly, then set it aside. Line a large rimmed baking sheet, and set it aside.
In a small bowl, place the flour, salt, garlic powder, cumin, paprika and minced onion, and whisk to combine. Place the flour mixture next to the basket. Place the milk and egg in another small bowl, whisk to combine, and then place that mixture beside the flour mixture. Dip each piece of cauliflower into the milk and egg mixture, and allow the excess to drip off before dredging through the flour mixture, coating on all sides. Place the cauliflower on the prepared baking sheet. Repeat with the remaining pieces of cauliflower, and then spray them all with a light coating of oil.
Place as many pieces of cauliflower as will fit in the Air Fryer basket without crowding. Place the basket in the Air Fryer and set the temperature to 350°F. Cook for 12 to 15 minutes or until crispy all over, shaking the basket after about 6 minutes (and as often as you like).
While the cauliflower is cooking, in a small bowl, place the mayonnaise and Sriracha and whisk to combine well. Set the bowl aside.
Remove the basket from the fryer and the cauliflower from the basket. Toss the pieces lightly in the Sriracha mayonnaise or serve with the mayonnaise as a dipping sauce. Repeat with the remaining cauliflower florets and serve.
Alternative oven directions: Prepare the cauliflower as directed, but place the prepared cauliflower florets on a wire rack on top of a rimmed baking sheet. Roast at 425°F for about 20 minutes. For a deeper flavor, toss the cauliflower in the Sriracha mayonnaise after 10 minutes, then return it to the oven to finish baking.
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