Air Fryer Recipe

Crispy Cauliflower Buffalo Terrine

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Serves: 4
• Category: Vegetarian
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This crispy cauliflower buffalo terrine brings together the tang of buffalo sauce and a crunchy coating, all well suited to the air fryer. It’s a punchy vegetarian bite, lovely as a starter or served on the side.

Ingredients

• 1 medium cauliflower, about 650–750g, trimmed into 2–3cm florets
• 70g plain flour
• 25g cornflour
• 1 tsp smoked paprika
• 1 tsp garlic granules
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 130ml milk, dairy or unsweetened oat milk
• 90g panko breadcrumbs
• 2 tbsp neutral oil
• oil spray for the basket
• 75ml buffalo-style hot sauce
• 35g unsalted butter, melted
• 1 tsp clear honey
• 1 large egg, beaten
• 70g grated mature Cheddar
• 40g grated mozzarella
• 2 spring onions, finely sliced
• 25g vegetarian hard cheese, finely grated
• 2 tbsp chopped chives or flat-leaf parsley
• Optional: 50g crumbled vegetarian blue cheese or a yoghurt dip

Method

1. Cut the cauliflower into even 2–3cm florets.
2. Preheat the air fryer to 190°C for 3 minutes.
3. In a bowl, whisk together the flour, cornflour, smoked paprika, garlic granules, salt and pepper, then whisk in the milk to form a thick batter.
4. Rub the oil through the panko breadcrumbs until they feel lightly damp.
5. Dip the cauliflower in the batter, then press it into the oiled panko.
6. Spray the air fryer basket with oil and arrange half the cauliflower in a single layer.
7. Air fry at 190°C for 11–13 minutes, turning after 7 minutes.
8. Stir the hot sauce, melted butter and honey together.
9. Set aside 2 tbsp of the sauce for glazing.
10. Let the cooked cauliflower stand for 4 minutes.
11. Line the loaf mould with parchment if needed.
12. Toss the cauliflower with the beaten egg, Cheddar, mozzarella, spring onions, vegetarian hard cheese and buffalo sauce.
13. Pack the mixture into the mould, pressing it down firmly.
14. Drizzle the remaining buffalo sauce over the top.
15. Air fry the mould at 175°C for 9–11 minutes.
16. Rest the terrine in the mould for 8 minutes.
17. Turn out the terrine, brush with the reserved buffalo glaze, and air fry at 200°C for 3–5 minutes.
18. Leave for 3 minutes before slicing.
19. Finish with chives or parsley, extra buffalo sauce, and optional blue cheese or yoghurt dip.

Nutrition

Calories: 250

• #vegetarian
• #spicy
• #appetizer
• #air fryer