Air Frying Class

Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

When cooked properly, cauliflower can take on a range of different textures: crispy, meaty, tender, and even creamy. When <a href="https://www.chefsteps.com/guides-tools/what-is-air-frying">air fried</a> properly, you can transform this bland brassica into crunchy, delectable nuggets. Double-dip those nuggets in a spicy Buffalo sauce and every bite packs a delicious punch. Cauliflower can be challenging to air fry because it’s about 90 percent water. If overcooked, it becomes a mushy mess. If you batter up florets and toss them in the air fryer, you&#39;ll get an even mushier mess, since the combined moisture in both the cauliflower and the batter is extremely difficult to cook off. The solution? <a href="https://www.chefsteps.com/guides-tools/what-is-dehydration">Dehydrate</a> the cauliflower florets first. This reduces moisture and improves the final texture of your &quot;wings,&quot; giving them a toothsome—not mushy—bite. By precooking the cauliflower, the super-heated convection air circulating in your <a href="https://www.chefsteps.com/classes/the-countertop-toaster-oven-class">countertop oven</a> is able to dry out and crisp up the crust to perfection.

Amazing Air-Fried Vegetarian Buffalo Cauliflower “Wings”