Preheat the air fryer basket to 400°F for 5 minutes.
In a large bowl, whisk together the rice flour, all-purpose flour, cornstarch, baking powder, and kosher salt. Add the club soda and whisk until no large lumps remain.
Spray the preheated air fryer basket with olive oil spray and then carefully dip a cauliflower floret into the batter and place it in the air fryer. Repeat with as many florets as will fit, but make sure not to overcrowd the air fryer. Be careful– the air fryer is hot!
Cook at 400°F for 12 minutes. Flip the cauliflower and cook for an additional 8 minutes. Between batches, keep the cauliflower on a cooling rack set over a baking sheet– this will help keep it crispy until you’re ready to sauce it.
Meanwhile, add the BBQ sauce, non-dairy butter, and red pepper flakes to a large microwave-safe bowl. Cook for 1 minute, or until the butter is melted, and then whisk to combine.
Toss the cooked cauliflower in the sauce and then return it to the air fryer. Cook for an additional 5 minutes.
Serve immediately garnished with chopped green onion or parsley.
Notes
These cauliflower wings are best enjoyed immediately after they are cooked as they will become soggy as they sit. Rice flour is the key to crispy cauliflower wings– it helps create a mock tempura batter that stays crispier than a typical flour batter. If you don’t have rice flour, a gluten-free flour substitute will work as well.These wings will keep in an airtight container in the refrigerator for 3-5 days.