Air-fried Crispy Cauliflower

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## Air-fried Crispy Cauliflower

Prep time: 10 mins | Cook time: 15–18 mins | Servings: 3–4

### Ingredients

  • 1 medium head of cauliflower (cut into bite-sized florets)

  • 2 tbsp olive oil or avocado oil

  • 1/2 cup Panko breadcrumbs (use gluten-free if needed)

  • 1/4 cup grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1/2 tsp onion powder

  • Salt and pepper to taste

### Instructions

  1. Prep the Cauliflower: Wash and thoroughly dry the florets. Excess water is the enemy of crispiness!

  2. Seasoning Base: In a large bowl, toss the florets with the oil until evenly coated.

  3. The Coating: In a small bowl, mix the Panko, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

  4. Toss: Sprinkle the dry mixture over the oiled cauliflower. Toss well, pressing the breadcrumbs onto the florets so they stick.

  5. Air Fry: Preheat your air fryer to 200°C (400°F). Place the florets in the basket in a single layer (don’t overcrowd!).

  6. Cook: Air fry for 15–18 minutes, shaking the basket halfway through, until the edges are golden brown and crispy.

### Nutritional Info (Per Serving)

Calorie/Nutrient Amount
Calories 145 kcal
Total Fat 9g
Carbohydrates 12g
Fiber 3g
Protein 5g

### Key Benefits & Tips

  • Nutrient Dense: Cauliflower is packed with Vitamin C and K, and it’s a great source of fiber for digestion.

  • The “Dry” Rule: If your cauliflower is wet from washing, the oil won’t stick, and the breadcrumbs will turn into a paste. Use a salad spinner or pat them dry with a kitchen towel.

  • Don’t Overcrowd: If you stack the florets, they will steam instead of fry. Cook in two batches if your air fryer is small.

  • Make it Vegan: Swap the Parmesan for nutritional yeast for that same “cheesy” umami flavor.

### Q&A

Q: Can I use frozen cauliflower?

A: You can, but it won’t be as crispy as fresh. If using frozen, do not thaw them first; toss them in oil/seasoning while frozen and add 2–3 minutes to the cook time.

Q: Why isn’t my coating sticking?

A: Usually, this means there wasn’t enough oil or the florets were too small. Ensure they are well-coated in oil before adding the dry ingredients.

Q: What dipping sauce goes best with this?

A: A spicy Sriracha mayo, a classic Garlic Aioli, or even a simple Buffalo sauce works wonders here.

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