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Ingredients
1 medium head of cauliflower (cut into bite-sized florets)
1/2 cup All-purpose flour (or almond flour for low-carb)
2 Large eggs, beaten
1 cup Panko breadcrumbs (regular or gluten-free)
1 tsp Garlic powder
1 tsp Paprika (smoked or sweet)
1/2 tsp Salt and black pepper
Olive oil spray (non-aerosol is best for air fryers)
Instructions
Prep the Cauliflower: Wash the cauliflower and pat it completely dry. This is crucial for crunch!
The Breading Station: Set up three bowls:
Bowl 1: Flour, salt, pepper, garlic powder, and paprika.
Bowl 2: Beaten eggs.
Bowl 3: Panko breadcrumbs.
Coat: Dredge each floret in the flour, dip in the egg, and finally roll in the panko until well-coated.
Arrange: Place the florets in the air fryer basket in a single layer. Do not overcrowd them, or they will steam instead of crisping.
Air Fry: Spritz the tops lightly with oil spray. Air fry at 200°C (400°F) for 15–18 minutes, shaking the basket halfway through.
Serve: They are best served immediately while hot!
Tips for Success
Dryness is Key: If your cauliflower is wet when you start, the breading will turn into a soggy paste.
Don’t Overcrowd: If you have a small air fryer, cook in two batches. Airflow is what creates the “fried” texture.
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