Step 1

Cut the cauliflower into florets, removing and discarding the stem and any outer leaves. I prefer to cut the cauliflower into florets that are on the small side, that way they will cook until tender and still remain crispy on the outside.

Step 2

In a medium dish, mix the crushed pork rinds with the coconut flour, salt, pepper and the rest of the seasonings. Stir until the dry mixture is combined.

Step 3

Preheat the air fryer to 370°F. Break the egg in a small dish and whisk.

Step 4

Dip each piece of cauliflower floret into the egg, then roll it into the pork rind mixture, coating the cauliflower evenly. Place it on a plate and repeat to coat the rest of the cauliflower.

Step 5

Once the air fryer is preheated, place the coated cauliflower into the air fryer basket (or on the rack depending on the type of air fryer you have). Be careful not to crowd the pieces- I usually divide the cauliflower into two batches to air fry.

Step 6

Drizzle the olive oil over the cauliflower (if you have a rack air fryer, do this on the plate before placing it into the air fryer). Cook at 370°F for 10-12 minutes or until the cauliflower is tender and golden/crisp on the outside.

Step 7

Remove and cool for a couple of minutes. Serve plain or with keto ranch dressing.