Here’s a delicious and simple recipe for air-fried crispy cauliflower—crispy on the outside, tender on the inside, and perfect as a snack or side dish.
Ingredients
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/2 cup unsweetened plant-based milk or regular milk
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional for smoky flavor)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Cooking spray or 1–2 tsp oil
Instructions
- Prepare the coating
- In a bowl, whisk the milk.
- In another bowl, mix flour, garlic powder, smoked paprika, salt, and pepper.
- In a third bowl, place the breadcrumbs.
- Coat the cauliflower
- Dip each cauliflower floret into the flour mixture first, then the milk, then the breadcrumbs, ensuring each piece is well coated.
- Preheat the air fryer
- Set air fryer to 400°F (200°C) for 3–5 minutes.
- Air-fry the cauliflower
- Lightly spray the air fryer basket with cooking spray.
- Place the coated florets in a single layer (avoid overcrowding).
- Cook at 400°F (200°C) for 12–15 minutes, shaking halfway through, until golden brown and crispy.
- Serve
- Serve immediately with your favorite dipping sauce (e.g., buffalo sauce, ranch, or garlic aioli).
Tips
- For extra crispiness, lightly brush or spray a small amount of oil on the florets before air frying.
- You can swap panko for crushed cornflakes for a crunchier texture.
- Season the breadcrumbs with Parmesan cheese for an Italian twist.
If you want, I can also give you a spicy Korean-style version with gochujang glaze that turns these into a tangy, sticky snack perfect for game day or appetizers. Do you want me to do that?
