Air-Fried Crispy Cauliflower

Ingredients
For the Cauliflower:

• 1 large head cauliflower, cut into small florets ∼6 cups
• 2 tbsp extra virgin olive oil
• 2 large eggs, beaten
• ¾ cup blanched almond flour
• ¼ cup grated parmesan, optional for extra crisp
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp ground turmeric + pinch black pepper
• 1 tsp dried oregano
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
  For Anti-Inflammatory Dipping Sauce:
• ½ cup plain 2% Greek yogurt
• 1 tbsp EVOO
• 1 tbsp tomato paste
• 1 tsp lemon juice
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Pinch salt + pepper
  Instructions

1. Prep cauliflower: Preheat air fryer to 400°F / 205°C. Wash and pat florets very dry. This is key for crispiness.
2. Set up dredging: Bowl 1 = beaten eggs. Bowl 2 = almond flour, parmesan, garlic powder, paprika, turmeric + pepper, oregano, salt, pepper.
3. Coat: Toss florets in EVOO first. Then dip in egg, then dredge in almond flour mix. Press coating on.
4. Air fry: Place in single layer in air fryer basket. Don’t overcrowd. Spray tops lightly with EVOO spray.
5. Cook: Air fry 12-15 min at 400°F. Shake basket halfway. Cook until golden and crispy.
6. Make dip: While cooking, whisk Greek yogurt, EVOO, tomato paste, lemon juice, paprika, garlic powder, salt, pepper.
7. Serve: Sprinkle with fresh parsley. 1½ cups = 1 serving. Serve hot with dip.
8. Storage: Best fresh. Fridge 3 days. Reheat air fryer 375°F for 4-5 min to re-crisp.