This air fryer cauliflower recipe is about to become your new favorite veggie side dish! It’s crispy on the outside, tender in the middle, and seasoned to perfection with a blend of savory spices. I love regular roasted cauliflower, but I have to admit—this air fryer cauliflower recipe is on another level.
What makes it so delicious? Before I cook the cauliflower florets, I dredge them in a quick panko coating. It crisps up beautifully in the air fryer, giving the cauliflower an irresistible crunchy texture.
I love this cauliflower on its own as a side dish or snack, but it stands up well to dipping sauces too. Break out the tartar sauce, chipotle sauce, or vegan ranch… You really can’t go wrong!
First, make the seasoning blend. Whisk together the panko, smoked paprika, garlic powder, onion powder, cayenne, and salt in a shallow dish. In a separate small bowl, beat the egg.
Next, bread the florets. Dip each one in the egg, then roll it in the panko mixture to coat. Repeat until all the florets are breaded.
Then, air fry! Drizzle the cauliflower florets with olive oil, and arrange them in a single layer in the air fryer basket. Work in batches if necessary. If the basket is too crowded, the cauliflower won’t get crispy.
Air fry at 370°F for 9 to 12 minutes, until golden brown. Repeat with the remaining cauliflower, season to taste, and enjoy!
Air Fryer Cauliflower Recipe Ingredients
You only need a few basic ingredients to make this recipe:
- Cauliflower, of course! Break it into small to medium-sized florets. If they’re too large, the florets will burn on the outside before they’re tender inside.
- Panko bread crumbs – They create the crispy coating.
- Spices – Garlic powder, onion powder, smoked paprika, cayenne, and salt add smoky, savory flavor.
- Extra-virgin olive oil – It supplies richness and helps the florets crisp up in the air fryer.
- Egg – The binder! It helps the crispy coating stick to the florets.
RECIPE TIPS
- Have a wet hand and a dry hand. If you’ve made my eggplant Parmesan or air fryer zucchini chips, you know that things can get messy when you’re dredging veggies. I recommend having a wet hand and a dry hand to control the chaos. Use the wet hand to dunk the cauliflower in the egg wash and transfer it to the panko mixture. Then, use the dry hand to sprinkle it with the crispy coating. It doesn’t hurt to have kitchen towels or paper towels handy to wipe off your fingers, either.
- Don’t skip the olive oil. Without it, the vegetables won’t get nearly as brown and crispy! Keep in mind that even with the oil, this air fried cauliflower is heads and shoulders lighter than regular fried cauliflower.
- Work in batches. Make sure to arrange the cauliflower florets in a single layer in the air fryer basket, leaving a little space between each one. If they’re too crowded, they’ll steam as they cook, and they won’t crisp up. Depending on the size of your air fryer, you’ll likely need to work in batches.
Ingredients
- 1 cup panko bread crumbs
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- Heaping ¼ teaspoon sea salt
- 1 large egg
- 2 cups small cauliflower florets
- Extra-virgin olive oil, for drizzling
Instructions
- On a rimmed tray, mix the panko, smoked paprika, garlic powder, onion powder, cayenne, and salt. In a small shallow bowl, lightly beat the egg.
- Preheat the air fryer to 370°F.
- Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto a large plate. Drizzle the cauliflower with olive oil and place into the air fryer basket in a single layer with a little space between each floret. Don’t overcrowd the basket. Work in batches if necessary. Air fry for 9 to 12 minutes, or until golden brown and crisp. The exact timing will depend on your air fryer. Repeat with any remaining cauliflower.
- Season to taste and serve.
Notes
This recipe is best on the day it’s made, but leftovers will keep for up to 2 days in an airtight container in the fridge. Reheat in the air fryer at 300°F or in the microwave.
Lasha