🥦 Air-Fried Crispy Cauliflower
Golden • Crunchy • Addictive
Serves 3–4
Ingredients
Cauliflower
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1 medium head cauliflower, cut into bite-size florets
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2 tbsp olive oil or avocado oil
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½ tsp salt
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½ tsp black pepper
Crispy Coating
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½ cup breadcrumbs or panko
(use gluten-free if needed) -
¼ cup grated Parmesan
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1 tsp garlic powder
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½ tsp paprika (or smoked paprika)
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Optional: pinch cayenne or chili flakes
Binding
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1 large egg, beaten
(or ¼ cup milk for lighter coating)
🔪 Prep
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Wash and dry cauliflower very well.
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Preheat air fryer to 400°F / 205°C.
🔥 Air Fryer Instructions
1. Coat
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Toss cauliflower with oil, salt, and pepper.
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Dip florets in egg.
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Roll in breadcrumb-Parmesan mixture, pressing lightly to stick.
2. Air Fry
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Arrange in single layer (no crowding).
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Cook 10 minutes.
-
Shake or flip.
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Cook another 5–7 minutes until deep golden and crispy.
🍽 Serve Hot
Great plain or with:
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Ranch
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Buffalo sauce
-
Garlic aioli
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Honey mustard
🤔 Q & A (Crunch Control)
Q: Why isn’t my cauliflower crispy?
A:
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Basket overcrowded
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Cauliflower not dry
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Temp too low
Dry + space + heat = crunch.
Q: Can I make it without breadcrumbs?
A: Yes!
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Use extra Parmesan
-
Or crushed pork rinds (keto/carnivore-ish)
Q: Can I use frozen cauliflower?
A: You can, but:
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Thaw completely
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Pat very dry
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Expect slightly less crisp
Q: How do I make it extra crispy?
A:
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Spray lightly with oil halfway
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Use panko instead of regular crumbs
-
Don’t skip preheating
Q: Can I reheat leftovers?
A: Yes!
Air fry at 375°F / 190°C for 3–4 minutes.
🔁 Flavor Variations
Buffalo Style
Toss with buffalo sauce after cooking
Cheesy Garlic
Extra Parmesan + garlic butter drizzle
Spicy
Add cayenne or Cajun seasoning
🧠 Pro Tips
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Smaller florets = more crunch
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Loose crumbs in the basket become crispy snacks
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Eat immediately — crunch fades as it sits
