Air Fryer Cauliflower Bites
Cauliflower is mostly water, which is why an oven tends to wilt it rather than brown it. In a basket the surface moisture leaves fast enough for the florets to actually roast. The sauce goes on only at the very end: any earlier and the coating softens and the crunch disappears entirely.
- Prep
- 20 min
- Cook
- 16 min
- Total
- 36 min
- Servings
- 4
- Level
- Easy
- Per serving
- 290 kcal
Ingredients
Cauliflower and batter
Glaze
Makes: 4 servings as a starter
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Break up the cauliflower
Cut the head into walnut-sized florets of similar size. Small ones burn before large ones are cooked through.
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Step 2: Mix the batter
Whisk the flour, cornflour, water, garlic powder, paprika and salt to the consistency of pouring cream.
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Step 3: Dip and crumb
Dip each floret in the batter, let the excess drip off, then roll in the crumbs. Excess batter drips into the basket and burns.
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Step 4: Stage one, 190 °C
Arrange in a single layer and cook for 12 minutes at 190 °C, shaking the basket at the 6 minute mark.
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Step 5: Toss in glaze
Whisk the hot sauce with the oil and maple syrup and toss the cauliflower in it quickly in a large bowl.
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Step 6: Stage two, 200 °C
Return to the basket for 4 minutes at 200 °C so the glaze sets and dries rather than staying wet.
Tips & variations
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Tip
Machines differ noticeably. Check 3 minutes before stage one ends the first time — the crumb should be gold, not brown.
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Tip
An oven needs 30 minutes at 210 °C and the florets come out softer: the basket pulls surface moisture away much faster.
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Tip
Cook only one basketful at a time. Stacked in two layers the cauliflower steams and the coating slides off.
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Variation
Swap the hot sauce for 2 tbsp soy sauce, 1 tbsp maple syrup and grated ginger for a sweet-salty version.
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Storage
Best eaten straight away. The next day, 4 minutes at 190 °C brings back the crunch, but skip any extra sauce.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 290 kcal | 1,160 kcal |
| Protein | 8 g | 32 g |
| Fat | 9 g | 36 g |
| Carbohydrates | 42 g | 168 g |
Approximate values calculated from standard ingredient data.
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