Air-Fried Crispy Cauliflower Recipe
Air-fried crispy cauliflower is a flavorful and crunchy dish that works well as a snack, appetizer, or side. The air fryer gives the cauliflower a crisp exterior while keeping the inside tender, using much less oil than traditional frying.
Ingredients
Cauliflower
- 1 large head of cauliflower
- Water, for washing
Batter (for extra crispiness)
- ½ cup all-purpose flour
- ½ cup milk (dairy or unsweetened plant milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breadcrumb Coating
- ¾ cup breadcrumbs or panko breadcrumbs
- 2 tablespoons cornstarch (optional, for extra crunch)
- ½ teaspoon salt
- ½ teaspoon black pepper
For Cooking
- Cooking spray or 1–2 tablespoons oil
Optional Seasonings or Sauces
- Chili powder, cayenne, or smoked paprika
- Buffalo sauce, barbecue sauce, or garlic sauce
- Fresh herbs for garnish
Instructions
1. Prepare the cauliflower
Remove the outer leaves and core from the cauliflower. Cut it into medium-sized florets, keeping them as uniform as possible so they cook evenly. Wash the florets thoroughly and pat them completely dry with a clean towel. Dry cauliflower helps the coating stick better.
2. Make the batter
In a mixing bowl, whisk together the flour, milk, garlic powder, onion powder, paprika, salt, and black pepper. The batter should be smooth and thick enough to coat the cauliflower without dripping too much. If it feels too thick, add a small amount of milk. If it is too thin, add a little flour.
3. Prepare the breadcrumb coating
In a separate bowl, combine the breadcrumbs, cornstarch (if using), salt, and black pepper. Mix well so the seasoning is evenly distributed.
4. Coat the cauliflower
Dip each cauliflower floret into the batter, making sure it is fully coated. Let any excess batter drip off, then roll the floret in the breadcrumb mixture. Press gently so the crumbs stick well. Place the coated florets on a plate or tray and repeat until all cauliflower is coated.
5. Preheat the air fryer
Preheat the air fryer to 375°F (190°C) for about 3 to 5 minutes. Preheating helps the cauliflower start crisping as soon as it goes in.
6. Arrange in the air fryer
Lightly spray the air fryer basket with cooking spray or brush with a small amount of oil. Arrange the cauliflower florets in a single layer, leaving space between them. Do not overcrowd the basket; cook in batches if needed.
7. Air fry the cauliflower
Air fry at 375°F (190°C) for 12 to 15 minutes. Halfway through cooking, open the air fryer and gently shake the basket or turn the florets to ensure even browning. Lightly spray the tops with oil if they look dry.
For extra crispiness, increase the temperature to 400°F (205°C) and cook for an additional 3 to 5 minutes.
8. Check for doneness
The cauliflower should be golden brown and crisp on the outside, with a tender interior. If needed, cook for a few more minutes until the desired crispness is reached.
Optional Sauce Coating
If you want saucy cauliflower, toss the hot, crispy florets in warmed buffalo sauce, barbecue sauce, or garlic sauce. After coating with sauce, you can return them to the air fryer for 2 to 3 minutes to help the sauce set.
Serving Suggestions
- Serve hot as an appetizer with dipping sauces such as ranch, blue cheese, or yogurt dip.
- Use as a filling for wraps, tacos, or bowls.
- Sprinkle with fresh herbs or grated cheese before serving.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the air fryer at 375°F (190°C) for 4 to 6 minutes to restore crispiness. Avoid microwaving, as it softens the coating.
Tips for Best Results
- Dry the cauliflower well before coating.
- Panko breadcrumbs give the crispiest texture.
- Avoid overcrowding the air fryer basket.
- Serve immediately for the best crunch.
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