Description
Crispy and flavorful air-fried cauliflower florets coated in savory Panko breadcrumbs and Parmesan, served with a tangy Bang Bang sauce.
Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tbsp milk or water
- 1.5 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley or green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise
- 2 tbsp Sriracha or sweet chili sauce
- 1 tbsp honey
- 1 tsp lime juice
Instructions
- Preheat the air fryer to 400°F (200°C).
- Whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl.
- Beat the eggs with milk or water in a second bowl.
- Mix the Panko breadcrumbs and grated Parmesan cheese in a third bowl.
- Dip each cauliflower floret into the seasoned flour, shake off excess, then dip into the egg mixture, and finally roll in the Panko mixture.
- Arrange the coated florets in a single layer in the air fryer basket and lightly spray with cooking spray.
- Air fry for about 12-15 minutes, shaking the basket halfway through, until crispy and golden.
- Combine the mayonnaise, Sriracha (or sweet chili sauce), honey, and lime juice in a small bowl for the Bang Bang sauce.
- Serve the crispy cauliflower hot, drizzled with Bang Bang sauce and garnished with parsley or green onions.
Notes
For a vegan option, substitute the eggs with a flax egg or a mixture of plant-based milk and cornstarch. Can be baked at 425°F (220°C) for 20-25 minutes instead of air frying.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg