Description
A warm and comforting recipe for crispy air fryer cauliflower that combines crunchy exterior with tender inside.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 1/2 cup plain yogurt
- 2 large eggs
- 1 cup panko breadcrumbs (use gluten-free panko if needed)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for warmth)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2-3 tbsp olive oil (or a neutral oil spray for the air fryer)
- Fresh lemon wedges and chopped parsley for serving
Instructions
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Wash and cut the cauliflower into even-sized florets so they cook uniformly.
- In a large bowl, whisk together the flour, yogurt, eggs, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
- In a separate shallow dish, place the panko breadcrumbs.
- Dip each cauliflower floret into the batter, allowing excess to drip off, then press into the panko to coat well.
- Arrange coated florets in a single layer in the air fryer basket, leaving a little space between pieces for air circulation.
- Lightly spray or brush the florets with olive oil.
- Air fry at 400°F (200°C) for 12–15 minutes, shaking the basket every 5 minutes, until the coating is deep golden and crispy and the cauliflower is tender when pierced with a fork.
- Serve immediately with lemon wedges and a sprinkle of parsley.
Notes
Cut florets to similar sizes for even cooking. Don’t overcrowd the air fryer; work in batches if needed. Press the coating firmly for a thicker crust. Reheat gently in the air fryer for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American