Game-day WINNERS

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Air Fryer Buffalo Cauliflower

Our creamy buttermilk-blue cheese dipping sauce is the perfectly cool complement to these kicked-up nuggets

1 head cauliflower

⅓ cup cayenne pepper sauce

3 Tbs. butter, melted

⅓ cup mayonnaise

⅓ cup buttermilk

⅓ cup crumbled blue cheese

1 tsp. lemon juice

1 cup all-purpose flour

1 tsp. garlic powder

1 tsp. smoked paprika

¼ tsp. salt

1 tsp. snipped chives

Freshly ground pepper

• Cut 8 cups (about 1 lb., 4 oz.) small florets from cauliflower head. In large bowl, combine cayenne pepper sauce and butter. In separate bowl mix may- onnaise, buttermilk, blue cheese and lemon juice; reserve.

• In large bowl, combine flour, garlic powder, smoked paprika and salt; stir in ¾ cup water (if mixture is too thick, add water 1 tsp. at a time until consistency of very thick batter. If too thin, add flour, 1 Tbs. at a time). Add cauliflower florets; toss until evenly coated.

• Place crisper plate in basket of 7-qt. air fryer; coat basket with cooking spray. Place basket in air fryer; heat to 325°F. In 2 batches, air-fry cauliflower until tender, shaking basket halfway through cooking time, 15-17 min. Add to bowl with pep- per mixture; toss until coated. Transfer to serving bowl. Sprinkle chives and pepper over reserved blue cheese sauce and serve with cauliflower.

Air Fryer Tips:

• While coating your air-fryer basket with cooking spray helps prevent your food from sticking, certain oils with lower smoke points can cause burning and make it difficult for cleaning later. The save: Simply opt for a cooking spray with a higher smoke point, such as avo- cado oil. It can withstand the heat of air-frying to crisp up food without the messy aftermath.

• When frying in batches, transfer the first batch of cooked food to a 200°F oven to keep warm.

Servings: 6. Active time: 25 min.