Preheat the air fryer: Set to 390°F (200°C) for 5 minutes so it’s fully hot when you add the florets.

Prep the cauliflower: Cut into even, bite-size pieces. Rinse and pat very dry. Dry florets crisp better.

Make the egg wash: In a large bowl, whisk eggs with heavy cream until smooth.

Mix the coating: In a separate bowl, combine almond flour, Parmesan, garlic powder, onion powder, smoked paprika, pepper, and salt.

Coat the florets: Toss cauliflower in the egg wash to lightly coat. Shake off excess. Dredge in the almond flour mixture, pressing gently so it sticks. Work in batches for even coverage.

Load the basket: Lightly spray the air fryer basket with oil. Arrange florets in a single layer with space between. Do not overcrowd. Spray the tops lightly with oil.

Air fry: Cook for 12–15 minutes, flipping halfway. Spray again after flipping. They’re done when golden-brown and crisp on the edges.

Make the sauce: While they cook, mix hot sauce and melted butter in a large bowl. For milder heat, add more butter.

Toss to coat: Transfer cooked florets to the sauce bowl and toss gently. For extra-crispy results, toss lightly and avoid heavy soaking.

Serve: Plate immediately with celery sticks and keto ranch or blue cheese. Add chopped parsley or a sprinkle of Parmesan if you like.