Ingredients
For the cauliflower
- 1 medium head cauliflower, cut into florets
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- ¾ cup cold water (adjust as needed)
- 1 tbsp oil
For extra crispiness
- 1 to 1½ cups breadcrumbs or panko
Optional spicy sauce
- 2 tbsp hot sauce
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp butter
Instructions
1. Prep the cauliflower
Wash and dry the cauliflower florets well. Try to keep them medium-sized so they cook evenly.
2. Make the batter
In a bowl, mix:
- flour
- cornstarch
- garlic powder
- paprika
- salt
- pepper
Add cold water gradually and whisk until you get a smooth batter — thick enough to coat the florets.
3. Coat the cauliflower
- Dip each floret into the batter.
- Let excess batter drip off.
- Roll in breadcrumbs or panko for maximum crunch.
4. Air fry
- Preheat air fryer to 200°C (390°F) for 3–5 minutes.
- Lightly spray or brush the basket with oil.
- Arrange florets in a single layer.
- Spray tops lightly with oil.
Air fry for:
- 12–15 minutes total
- Shake halfway through
Cook until deep golden and crispy.
Optional Buffalo-Style Finish
Mix:
- hot sauce
- honey
- soy sauce
- butter
Toss the cooked cauliflower in the sauce, then air fry again for 2–3 minutes for sticky crispy bites.
Serving Ideas
Serve with:
- ranch dip
- garlic mayo
- yogurt mint sauce
- ketchup
- spicy chutney
You can also stuff them into wraps, tacos, or burgers.
