Air-Fried Cauliflower Poppers with Smoky Garlic Dipping Sauce

Preheat oven to 425°F. Cut the top ¼ inch off garlic bulbs so the clove tops are exposed. Remove any loose papery outer layers. Place bulbs, cut ends up, in custard cups or small ramekins. Cover and roast 35 to 40 minutes or until very soft. Let cool. Squeeze garlic from papery skin into a blender. 2. For dipping sauce, add half of the tofu, the mustard, 2 teaspoons of the vinegar, the paprika, ¼ teaspoon of the salt, ⅛ teaspoon of the black pepper, and the cayenne pepper (if using) to blender with garlic. Cover and blend until smooth, scraping sides of bowl as needed. Transfer to a serving bowl. Clean blender. 3. In the blender combine the remaining tofu, 1 tablespoon cider vinegar, ¼ teaspoon salt, and ¼ teaspoon black pepper, and the milk. Cover and blend until smooth. Transfer mixture to a large bowl. Add cauliflower florets; toss until well coated. 4. In a shallow dish stir together bread crumbs and cornmeal. Dip cauliflower, a few pieces at a time, in bread crumb mixture, turning to fully coat each piece. Arrange one-third of the coated cauliflower pieces in a single layer in an air-fryer basket. 5. Preheat air fryer to 400°F. Air-fry cauliflower 9 to 11 minutes or until browned and tender. Keep cooked cauliflower pieces warm in a 200°F oven. Repeat with remaining cauliflower pieces. Serve cauliflower with dipping sauce.