Spicy Air Fryer Cauliflower Bites
Crispy air-fried cauliflower florets seasoned with a smoky blend of paprika, garlic, onion, and a touch of cayenne pepper. |
Equipment
- Air fryer
Ingredients
- 1 cup panko breadcrumbs
- 1 teaspoon smoked or regular paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- 1 teaspoon dried parsley flakes (optional)
- ¼-½ teaspoon cayenne pepper (optional)
- 1 large egg
- 2½ cups cauliflower florets (one small head of cauliflower)
- olive or vegetable oil for drizzling
Instructions
- Preheat air fryer to 375 F.
- Mix breadcrumbs, paprika, garlic powder, onion powder, salt, and any optional seasonings in a shallow bowl or rimmed baking sheet.
- Crack the egg into a small bowl. Beat the egg with a fork.
- Dip each cauliflower floret into the egg, then roll it in the breadcrumbs mixture until coated.
- Place the coated cauliflower florets on a plate. Drizzle with oil or spray with an oil mister.
- Place the cauliflower in the air fryer basket in a single layer. Leave space between each piece so they cook evenly. Cook in batches if needed.
- Air fry for 9-12 minutes, turning once halfway through. The cauliflower should be golden brown and crispy. Cooking time may vary depending on air fryer. Serve hot.
Notes
Prep Tip
- Drizzle or mist each cauliflower floret with oil so it crisps properly. Avoid using cooking spray, which can clog your air fryer and make it harder to clean.
- Serve with low-fat ranch dressing, marinara, or pizza sauce.
- Make and serve with a spicy sriracha mayonnaise. Stir together 2 tablespoons mayonnaise, 1 teaspoon sriracha, and a pinch each of garlic powder and salt.
- Refrigerate leftovers for up to 3 days. Reheat in the air fryer at 375 F for 3-5 minutes until crispy.
- Use Italian-style panko breadcrumbs, replace the cayenne with dried oregano, and add ¼ cup grated Parmesan cheese to the breading mixture.
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