Please read each step carefully as some of the flour and milk are used in varying amounts throughout the recipe.

• Prep the head of cauliflower, rinse, and cut into equally sized Florets.
• Put the Cauliflower to the side and mix the marinade for the cauliflower. Mix 1 cup of Milk, cider vinegar, and hot sauce until combined.
• Put all of your cauliflower florets into a casserole dish or bowl with the marinade, cover, and refrigerate.  Let that refrigerate for 1-2 hours.
• During the last 20-30 minutes of the marinade time, preheat your air fryer to 375°F.
• Mix your dry Flour mix in a medium bowl by combining all of the dry ingredients listed.
• In another medium bowl, mix 1 cup of milk with ¾ cup of flour.
• Once the Cauliflower is finished marinating, take the cauliflower florets out of the fridge.
• Set up a Baking sheet with parchment paper, this is just to prep and hold the dredged cauliflower before we air-fry it.
• Shake off the excess marinade from the Cauliflower pieces and place the cauliflower onto the sheet tray. 
• Line up the two bowls of the wet and dry mixes.  Take pieces of the cauliflower florets and place them inside the wet mix, then into the dry flour mix. Repeat this a second time for each piece.
• When you have finished coating all of the cauliflower florets, spray the florets with vegetable oil and place them onto the cooking sheet inside your air fryer.
• Cook the Cauliflower for 15 minutes, turning it over halfway.
• When the cauliflower is done, remove and let the pieces cool.
• Mix together the melted butter and hot sauce until combined. Using a pair of tongs put pieces of the cauliflower inside the butter/hot sauce mixture to coat each of the pieces. Remove and leave on parchment or a drying rack. Repeat with all of the cauliflower pieces.
• Garnish over a bed of carrot and celery ribbons. Drizzle with blue cheese dressing, ranch, or some more hot sauce. 🌶️ 😉