Air fryer recipe · Starters
Crispy Parmesan Crusted Cauliflower
Golden florets in a savoury parmesan-breadcrumb crust that shatters at first bite.
- 23 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 135kcal
- 9.6 gprotein
- 12.0 gcarbs
- 5.5 gfat
- 2.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Grated parmesan1/2 cup
- Breadcrumbs3/4 cup
- Eggs2
- Italian herbs1 tsp
- Garlic powder1 tsp
Method
Set up coating station
Beat the eggs in one bowl. In another, mix the breadcrumbs, parmesan, Italian herbs, garlic powder and a little salt. Having both bowls ready keeps the dipping quick and stops the crumb turning to paste.
Egg dip
Dip each floret into the beaten egg and let the extra drip off. The thin egg layer is the glue that grips the cheesy crumb, so too much just makes the coating slide and clump together.
Press the crust
Roll the wet florets in the parmesan crumb, pressing firmly so a thick coat sticks all over. For extra crunch, dip them back in the egg and crumb a second time to build a double layer.
Mist with oil
Spray the coated florets lightly with oil and lay them in a single layer in the basket. The oil helps the dry crumb brown into a deep, even gold instead of staying pale and floury.
Air-fry golden
Air-fry at 190C for 15 min, turning halfway, until the parmesan crust is crisp and deep golden and each floret is cooked through. Let them rest a minute so the crust sets firm before serving with a warm dipping sauce.
