Air Fryer Buffalo Cauliflower

Whisk together ¾ cup hot sauce, 4 Tbsp. unsalted butter, melted, and 2 Tbsp. honey or agave nectar in a large bowl; set sauce aside.

Heat air fryer to 400°. Generously coat air-fryer basket with nonstick vegetable oil spray (if it has a mesh bottom, line it with a sheet of parchment paper). Whisk together ⅔ cup all-purpose flour, ⅔ cup cornstarch, ¼ cup extra-virgin olive oil, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. freshly ground pepper, 2 tsp. smoked paprika, 2 tsp. garlic powder, and ¾ cup water in a large bowl until smooth. Add 1 medium head of cauliflower (1½–1¾ lb.), cut into florets, to bowl and toss to coat evenly. (Mixture will be very thick.)

Working one at a time, transfer cauliflower florets to air-fryer basket, letting excess batter drip back into bowl, and arrange in a single layer. Air-fry, shaking halfway through, until golden brown and a crunchy shell forms, 15–18 minutes. (If your air fryer is too small to fit all of the cauliflower in a single layer, cook in 2 batches; reheat the first batch in the air fryer 2 minutes before tossing all of the florets in the reserved sauce.)

Immediately transfer cauliflower to reserved sauce and toss to coat on all sides. (If the sauce is cold by the time you are ready to use it, reheat in the microwave 15 seconds before tossing the cauliflower in it.) Arrange on a plate and serve with celery sticks, carrot sticks, sliced green onions, and/or blue cheese dressing if desired.