Here’s a tried-and-true recipe for Air-Fried Crispy Cauliflower — it’s crunchy on the outside, tender inside, and much lighter than deep-fried versions.
Air-Fried Crispy Cauliflower
Ingredients
For the cauliflower:
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1 medium head cauliflower, cut into bite-sized florets
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1 tbsp olive oil or avocado oil
For the crispy coating (dry mix):
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½ cup (60g) all-purpose flour (or chickpea flour for GF)
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½ cup (50g) panko breadcrumbs (or GF panko)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika (or smoked paprika)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp cayenne (optional, for heat)
For the wet batter:
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½ cup (120ml) water or unsweetened plant milk
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1 tbsp hot sauce (like Frank’s) — optional
Optional for serving:
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Buffalo sauce, ranch, or vegan aioli
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Fresh parsley or green onions
Instructions
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Preheat air fryer to 390°F (200°C).
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Prepare the cauliflower: Wash and cut into even bite-sized florets (about 1–1.5 inches). Pat them very dry with a towel — moisture prevents crispiness.
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Make the coating: In a medium bowl, whisk together flour, panko, garlic powder, onion powder, paprika, salt, pepper, and cayenne.
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Make the wet batter: In a separate small bowl, mix water (or plant milk) with hot sauce if using.
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Coat the cauliflower:
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First, dip each floret into the wet mixture, letting excess drip off.
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Then toss in the dry coating mixture until fully covered.
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For extra crunch, repeat (wet → dry) a second time.
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Air fry: Lightly spray air fryer basket with oil. Arrange florets in a single layer (don’t overcrowd — work in batches if needed). Lightly spray tops with oil.
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Cook at 390°F (200°C) for 10–12 minutes, shaking basket halfway through, until golden brown and crispy.
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Serve immediately with dipping sauce.