Prep the cauliflower: Rinse and dry the head well. Cut into medium florets, about 1.5-inch pieces. Smaller pieces crisp more but can overcook quickly; aim for consistent size.

Preheat the air fryer: Set to 390°F (200°C) for 5 minutes. A hot basket helps the coating set fast.

Make the batter: In a large bowl, whisk the gluten-free flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper.

Add wet ingredients: Whisk in the milk and egg until smooth and thick, like pancake batter. If it’s too thin, add a tablespoon more flour; too thick, splash in a bit more milk.

Coat the florets: Toss cauliflower in the batter to coat evenly. Shake off excess so you don’t end up with soggy spots.

Oil and arrange: Lightly spray the air fryer basket. Place battered florets in a single layer with space between. Lightly mist the tops with oil for extra crispness.

Air fry round one: Cook at 390°F (200°C) for 10 minutes, shaking the basket halfway to prevent sticking and encourage even browning.

Make the sauce: In a small saucepan, melt butter and whisk in buffalo sauce. Add honey or maple if you want a little sweetness. Keep warm.

Toss and finish: Transfer the partially cooked florets to a bowl, pour over half the sauce, and toss gently. Return to the air fryer and cook 4–6 more minutes, until deep golden and crisp at the edges.

Sauce again: Toss with the remaining sauce. Taste and add a pinch of salt if needed.

Serve: Plate with ranch or blue cheese, celery, and carrots. Sprinkle with chopped chives or parsley for color.