Air Fryer Recipe
Crispy Garlic and Parmesan Cauliflower Wings
Cauliflower wings shine when the florets remain tender inside while the coating crackles at the edges. An air fryer excels here, as its rapid convection crisps the batter surface quickly, and the perforated basket prevents steam from softening the crumb.
Ingredients
- 1 medium cauliflower, about 650–750g whole, trimmed into 500–550g bite-sized florets
- 70g plain flour
- 20g cornflour
- 1 tsp baking powder
- 1 tsp garlic granules
- 1 tsp onion granules
- ½ tsp smoked paprika
- ½ tsp fine sea salt, plus extra to finish
- ¼ tsp freshly ground black pepper
- 120–140ml milk, depending on the flour absorption; use whole milk, semi-skimmed or unsweetened oat milk
- 80g panko breadcrumbs (or coarse dried breadcrumbs; crushed cornflakes work well for a crunchier gluten-free-style crumb if needed)
- 45g finely grated Parmesan, plus 15g extra for finishing (or vegetarian Italian-style hard cheese if you avoid animal rennet)
- 1½ tbsp olive oil, plus spray oil for the basket and coating
- 25g unsalted butter
- 2 garlic cloves, very finely grated or crushed
- 1 tbsp lemon juice
- 1 tbsp finely chopped flat-leaf parsley, optional
- A small pinch of chilli flakes, optional
Method
- Cut the cauliflower into florets roughly 3–4cm across, keeping a little stem attached.
- Pat them thoroughly dry with kitchen paper.
- Preheat the air fryer to 190°C for 3 minutes.
- In a bowl, whisk together the plain flour, cornflour, baking powder, garlic granules, onion granules, smoked paprika, salt and pepper.
- Add 120ml milk and whisk to a smooth batter. Add the remaining 20ml milk only if needed.
- In a shallow dish, mix the panko with 45g Parmesan and 1½ tbsp olive oil.
- Dip a handful of florets into the batter, turn to coat, then let the excess drip back into the bowl.
- Transfer the battered florets to the Parmesan crumbs and press gently.
- Lightly spray the air-fryer basket with oil.
- Arrange the cauliflower in a single layer with small gaps between pieces; cook in batches if necessary.
- Spray the tops lightly with oil.
- Air fry at 190°C for 10 minutes, then turn the pieces with tongs.
- Spray any pale, dry areas and cook for another 6–8 minutes.
- While the cauliflower cooks, melt the butter and stir in the grated garlic, lemon juice, salt, parsley and chilli flakes if using.
- When the cauliflower is crisp, brush or drizzle the garlic butter over the pieces.
- Sprinkle with the remaining 15g Parmesan.
- Return to the air fryer at 200°C for 1–2 minutes.
- Rest for 2 minutes before serving.
Nutrition
Calories: 250
