Ingredients
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For the Crispy Cauliflower
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700 g Cauliflower
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60 g plain flour
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2 large eggs
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90 g panko breadcrumbs
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35 g finely grated Parmesan
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon dried oregano
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¾ teaspoon fine salt
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¼ teaspoon ground black peppe
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Olive oil spray, as needed
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Fresh parsley, finely chopped, for servin
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For the Garlic Yogurt Dip
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200 g thick Greek yogurt
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1 small garlic clove, finely grated or crushed
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1 tablespoon fresh lemon juice
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1 teaspoon extra virgin olive oil
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1 tablespoon finely chopped fresh parsley
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¼ teaspoon fine salt
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Small pinch of ground black pepper
Directions
These crispy air fryer cauliflower bites turn a simple vegetable into a golden, crunchy and incredibly moreish snack. The cauliflower florets are coated in seasoned flour, egg and a mixture of panko breadcrumbs and Parmesan before being air-fried until crisp on the outside and tender in the centre.
They are served with a cool and creamy garlic yogurt dip made with Greek yogurt, fresh lemon juice, garlic and parsley. The combination of warm, crunchy cauliflower and refreshing yogurt sauce makes this recipe perfect as a party appetiser, afternoon snack or vegetable side dish.
Using the air fryer gives the cauliflower a satisfying fried texture while requiring far less oil than traditional deep-frying. The recipe is simple, family-friendly and easy to customise with different herbs and spices.
Tips for Perfectly Crispy Cauliflower
Dry the cauliflower thoroughly after washing it. Excess moisture can prevent the coating from becoming crisp and may cause it to slide away from the florets.
Cut the cauliflower into similarly sized florets so that they cook evenly. Pieces measuring approximately 4 cm work particularly well because they become tender without turning too soft.
Press the panko mixture gently onto each floret. This helps create a complete and crunchy coating rather than a few scattered breadcrumbs.
Arrange the cauliflower in a single layer inside the air fryer basket. Avoid overcrowding, as the hot air must circulate freely around every piece. Cook in two batches when necessary.
A light coating of oil spray helps the breadcrumbs turn golden and crisp. Too much oil can make the coating heavy, so only a small amount is needed.
Serve the cauliflower shortly after cooking. Like most breaded vegetables, it is at its crispiest while freshly cooked.
Recipe Notes
Regular breadcrumbs may be used instead of panko, but the finished coating will be slightly less crunchy.
For a stronger flavour, add a pinch of cayenne pepper or chilli powder to the breadcrumb mixture.
Vegetarian hard cheese can be used instead of Parmesan when required. For a dairy-free version, omit the cheese or replace it with a dairy-free hard cheese and prepare the dip with plant-based yogurt.
To make the recipe gluten-free, use gluten-free plain flour and gluten-free breadcrumbs.
The garlic yogurt dip can be prepared several hours in advance. Keep it covered in the refrigerator until ready to serve.
Oven Method
The cauliflower can also be baked in a preheated oven at 220°C, or 200°C fan, for approximately 22 to 26 minutes. Arrange the florets on a lined baking tray, spray lightly with oil and turn them halfway through cooking.
Storage and Reheating
Store leftover cauliflower in an airtight container in the refrigerator for up to three days. Keep the yogurt dip in a separate covered container.
Reheat the cauliflower in the air fryer at 180°C for 4 to 6 minutes, or until hot and crisp. Reheating in the microwave is not recommended because it will soften the breadcrumb coating.
Steps
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1
Done
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Prepare the cauliflower.Remove the outer leaves and thick central stalk from the cauliflower. Cut it into evenly sized florets measuring approximately 4 cm. Wash the florets and dry them thoroughly with kitchen paper or a clean tea towel. |
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2
Done
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Prepare the coating.Place the plain flour in a shallow bowl. Crack the eggs into a second bowl and beat until smooth. In a third bowl, combine the panko breadcrumbs, Parmesan, smoked paprika, garlic powder, onion powder, oregano, salt and black pepper. |
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3
Done
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Coat the cauliflower.Coat each cauliflower floret lightly in flour and shake off any excess. Dip it into the beaten egg, allowing the excess to drip away, then press it into the seasoned breadcrumb mixture until evenly coated. |
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4
Done
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Preheat the air fryer.Preheat the air fryer to 190°C for approximately 3 minutes. |
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5
Done
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Arrange the cauliflower.Place the coated cauliflower florets in the air fryer basket in a single layer, leaving a little space between each piece. Spray them lightly with olive oil. |
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6
Done
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Air-fry until crispy.Cook at 190°C for 12 to 15 minutes. Turn or shake the florets after approximately 7 minutes and spray lightly with oil again if any dry breadcrumb patches remain. The cauliflower should be golden, crisp and tender in the centre. |
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7
Done
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Cook the remaining batches.Transfer the cooked cauliflower to a serving plate and repeat with the remaining florets. Do not overcrowd or stack them in the air fryer basket. |
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8
Done
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Prepare the garlic yogurt dip.Combine the Greek yogurt, crushed garlic, lemon juice, olive oil, chopped parsley, salt and black pepper in a small bowl. Stir until smooth, then taste and adjust the seasoning if necessary. |
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9
Done
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Serve.Sprinkle the crispy cauliflower bites with freshly chopped parsley and serve immediately with the garlic yogurt dip on the side. |
