Ingredients
- 1 medium head cauliflower (cut into florets)
- ½ cup flour (all-purpose or gluten-free)
- ½ cup milk (or plant-based milk)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¾–1 cup breadcrumbs (panko = extra crispy)
- Optional: cooking spray
Instructions
- Prep the batter
In a bowl, whisk flour, milk, garlic powder, paprika, salt, and pepper until smooth. - Coat the cauliflower
Dip each floret into the batter, then roll in breadcrumbs until fully coated. - Preheat air fryer
Set to 375°F (190°C) for about 3–5 minutes. - Air fry
Place florets in a single layer (don’t overcrowd).
Lightly spray with oil for extra crispiness.
Cook 12–15 minutes, flipping halfway, until golden and crispy. - Serve hot
Enjoy as-is or toss in sauce.
🔥 Sauce Ideas
- Buffalo (classic spicy + tangy)
- Honey garlic
- BBQ
- Teriyaki
- Garlic parmesan
💡 Tips for Best Crisp
- Use panko breadcrumbs for crunch
- Keep florets similar in size so they cook evenly
- Don’t stack—airflow = crispiness
- Eat right away (they soften as they sit)