Air-Fried Crispy Cauliflower
Golden, crunchy, and perfectly seasoned, this air-fried cauliflower is a healthier alternative to deep-fried snacks. It’s delicious as an appetizer, side dish, or served with your favorite dipping sauce.
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 28 minutes
Servings: 4
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
Seasoned Coating
- ½ cup (60 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¾ cup (180 ml) cold water
For Extra Crispiness
- 1 cup (60 g) panko breadcrumbs
Optional Garnish
- Chopped fresh parsley
- Grated Parmesan cheese
- Lemon wedges
Instructions
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Pat the cauliflower florets dry with paper towels.
- In a bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, pepper, Italian seasoning, and cold water until smooth.
- Place the panko breadcrumbs in a separate shallow bowl.
- Dip each cauliflower floret into the batter, letting any excess drip off, then coat evenly in the panko breadcrumbs.
- Lightly spray the coated florets with olive oil or cooking spray.
- Arrange the florets in a single layer in the air fryer basket, leaving space between them. Cook in batches if needed.
- Air fry for 15–18 minutes, shaking the basket halfway through cooking, until golden brown and crispy.
- Garnish with parsley, Parmesan, and a squeeze of fresh lemon juice before serving.
Optional Flavor Variations
- Buffalo: Toss the cooked cauliflower in Buffalo sauce and air fry for 2 more minutes.
- Garlic Parmesan: Toss with melted butter, minced garlic, and grated Parmesan after cooking.
- Spicy: Add ½ teaspoon cayenne pepper to the batter.
- Asian-Inspired: Drizzle with sweet chili sauce and sprinkle with sesame seeds and sliced green onions.
Dipping Sauces
- Ranch dressing
- Blue cheese dressing
- Garlic aioli
- Honey mustard
- Buffalo sauce
- Sweet chili sauce
- Marinara sauce
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Air fry at 375°F (190°C) for 3–5 minutes until hot and crispy.
Tips
- Dry the cauliflower well before coating to help the batter stick.
- Don’t overcrowd the air fryer basket; cook in batches for the crispiest results.
- A light spray of oil helps the coating brown evenly and become extra crunchy.