Prep time: 10 minutes
Cook time: 9–12 minutes
Total time: About 25 minutes
Servings: 4
Ingredients
- 1 medium cauliflower, cut into bite-sized florets
- 1 cup panko breadcrumbs
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper, optional
- ¼ tsp salt
- ¼ tsp black pepper
- 1 large egg
- 1 tbsp water
- 2 tbsp olive oil or cooking spray
Optional: Parmesan, fresh parsley, lemon wedges, or red pepper flakes.
Instructions
- Prepare the cauliflower: Wash, dry thoroughly, and cut into evenly sized florets.
- Make the coating: Mix panko, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow bowl.
- Make the egg wash: Whisk the egg with 1 tablespoon water in another bowl.
- Coat the cauliflower: Dip each floret in the egg wash, let the excess drip off, then coat thoroughly with the seasoned panko. Press gently so the crumbs stick.
- Add oil: Lightly spray or drizzle the coated cauliflower with olive oil.
- Preheat: Preheat the air fryer to 370°F (188°C) for about 3 minutes.
- Air fry: Arrange cauliflower in a single layer without overcrowding. Cook for 9–12 minutes, turning or shaking halfway through.
- Check for doneness: The coating should be golden and crispy, and the cauliflower should be tender.
- Serve: Serve immediately with your favorite dipping sauce. Add lemon juice, parsley, or Parmesan if desired.
Best Dipping Sauces
Try ranch, garlic yogurt, honey mustard, barbecue sauce, buffalo sauce, tzatziki, or sweet chili sauce.
Tips for Extra Crispy Cauliflower
- Dry the cauliflower very well before coating.
- Don’t overcrowd the air-fryer basket.
- Cook in batches if necessary.
- Lightly spray the breadcrumbs with oil.
- Turn the cauliflower halfway through cooking.
- Serve immediately for the best crunch.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Air fry at 350°F (175°C) for 3–5 minutes to restore crispiness.
