Step 1

If you are baking, preheat the oven to 375° F.

Step 2

Melt the vegan butter in a mug in the microwave, then whisk in the buffalo sauce.

Step 3

Holding by the stem, dip each floret in the butter/buffalo sauce mixture, getting most of the floret coated in sauce. It's fine if a bit of the stem doesn't get saucy. Hold the floret over the mug until it pretty much stops dripping. A few drips are OK, but if it's raining sauce, your panko is going to get clumpy and stop sticking as well.

Step 4

Dredge the dipped floret in the panko/salt mixture, coating as much as you like, then place in the air fryer. No need to worry about a single layer. Just place it in there.

Step 5

To air fry: Cook at 350° F (do not preheat) for 14-17 minutes, shaking gently a few times (see note), and checking their progress when you shake. Your cauliflower is done when the florets are a little bit browned.

Step 6

To bake: Arrange the coated florets in a single layer on a baking sheet lined with parchment paper. Bake at 375° F for 30-35 minutes, until the coating browns slightly.