Ingredients
- 1 medium head cauliflower (cut into florets)
- 1/2 cup all-purpose flour
- 1/2 cup water (or milk for richer taste)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup breadcrumbs (panko works best for extra crunch)
- 1–2 tbsp olive oil spray
Optional (for extra flavor):
- 1–2 tbsp hot sauce (for buffalo style)
- 2 tbsp grated Parmesan cheese
👩🍳 Instructions
1. Prep the cauliflower
- Wash and cut the cauliflower into bite-sized florets.
- Pat dry well (important for crispiness).
2. Make the batter
- In a bowl, whisk together:
- flour
- water
- garlic powder
- paprika
- salt & pepper
👉 The batter should be smooth, like pancake batter.
3. Coat the florets
- Dip each floret into the batter.
- Roll in breadcrumbs until fully coated.
4. Air fry
- Preheat air fryer to 180°C (350°F).
- Lightly spray the basket with oil.
- Place florets in a single layer (don’t overcrowd).
- Spray lightly with oil on top.
⏱ Cook for 12–15 minutes, shaking halfway through.
5. Optional extra crisp
- For even crispier results, cook an extra 3–5 minutes at 200°C (400°F).
🌶️ Optional Buffalo Version
- Toss cooked cauliflower in:
- 1/3 cup hot sauce
- 1 tbsp melted butter
- Air fry again for 3–5 minutes.
🍽️ Serving Ideas
- Serve with:
- Ranch or garlic dip
- Yogurt sauce
- Sweet chili sauce
💡 Tips for Best Results
- Don’t overcrowd the basket → ensures crispiness
- Use panko breadcrumbs for extra crunch
- Spray oil lightly—too much makes it soggy
- Eat immediately for best texture