Air Fryer Recipe
Crispy Curried Cauliflower Puffs
Crispy Curried Cauliflower Puffs are a delicious and easy-to-make snack, perfect for air frying.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 cup plain flour
- 1 teaspoon baking powder
- 1 cup unsweetened almond milk (or milk of your choice)
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Freshly cracked black pepper
- Cooking spray
Method
- Preheat air fryer to 200°C (approximately 400°F).
- In a mixing bowl, combine flour, baking powder, curry powder, garlic powder, onion powder, salt, and pepper.
- Gradually whisk in almond milk to create a smooth batter.
- Dip each cauliflower floret into the batter, ensuring even coating, then shake off excess.
- Lightly coat air fryer basket with cooking spray and place batter-coated florets in a single layer.
- Lightly spray tops with cooking spray.
- Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Remove and let cool slightly before serving with a side of mango chutney or yoghurt dip.
Why this works in an air fryer
A thin flour batter sets quickly in the air fryer’s fast convection, while baking powder creates tiny bubbles that make the coating lighter rather than pasty. Shaking off excess batter leaves enough exposed surface for moisture to escape, and the oil spray helps conduct heat so the curry-spiced crust browns instead of drying chalky.
Equipment notes
Timing assumes a 5–6 litre basket with the florets in one layer and small gaps between pieces. In a single-drawer model, cook in batches rather than stacking; in a dual-zone air fryer, split evenly between drawers, swap drawer positions or shake both at halfway, and check 2–3 minutes early as smaller loads brown faster.
Common pitfalls
- Batter sliding off and pooling in the basket? The cauliflower is too wet or the batter is too loose; pat florets dry and whisk in 1–2 tablespoons more flour until it coats the back of a spoon.
- Pale, floury patches after 15 minutes? Those areas have not had enough oil contact; mist lightly again after flipping and extend by 3–5 minutes, checking that the coating is set before moving pieces.
- Crisp outside but hard, raw-tasting stems? The florets are too large; cut to roughly 3–4 cm with stems no thicker than your thumb, or microwave the cauliflower for 1 minute and cool before battering.
- Soggy undersides or pieces sticking together? The basket is overcrowded; leave visible gaps, cook another batch, and loosen with tongs only once the batter has firmed, usually after 7–8 minutes.
Variations & substitutions
- Use dairy milk instead of almond milk for slightly better browning from milk sugars; check a minute earlier as the crust may colour faster.
- Swap half the curry powder for garam masala for a warmer spice profile; it can darken quickly, so avoid over-spraying and watch the final 5 minutes.
- Add 2 tablespoons gram flour in place of 2 tablespoons plain flour for a nuttier, more bhaji-like coating; the batter may need an extra splash of milk to stay dippable.
- Use romanesco or broccoli florets of the same size; broccoli cooks faster and may be done closer to 12–15 minutes, with the tips browning before the stems soften.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot and crisp again.
Nutrition
Calories: 250
