Air Fryer Recipe
Crispy Herb-Infused Cauliflower Bites
These cauliflower bites achieve the perfect balance of crispy edges and tender centres, thanks to the air fryer's rapid convection. The method ensures a non-greasy finish while enhancing the herb-infused crumb coating, making it an ideal choice for this dish.
Ingredients
- 1 medium cauliflower, about 650–750g before trimming
- 2 tbsp olive oil, plus 1 tsp for the basket if needed
- 35g plain flour
- 20g cornflour
- 80ml cold water
- 1 tsp Dijon mustard
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp smoked paprika
- ¾ tsp fine sea salt, plus a pinch for finishing
- ½ tsp freshly ground black pepper
- 75g panko breadcrumbs
- 20g finely grated vegetarian hard cheese or Parmesan-style cheese
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh thyme leaves
- 1 tbsp finely chopped flat-leaf parsley
- ½ tsp lemon zest
Method
- Trim the cauliflower into bite-sized florets, about 3–4cm across, and pat them very dry.
- In a bowl, whisk together plain flour, cornflour, cold water, Dijon mustard, garlic granules, onion granules, smoked paprika, salt, and pepper into a thin batter.
- In a shallow dish, mix panko, grated cheese, rosemary, thyme, parsley, and lemon zest.
- Coat half the cauliflower in the batter, let excess drip off, then press into the herb crumbs. Repeat with remaining cauliflower.
- Preheat the air fryer to 190°C for 3 minutes and lightly mist or brush the crisper plate with oil.
- Arrange the bites in a single layer in the air fryer, drizzle or spray with half the olive oil.
- Air fry at 190°C for 8 minutes, turn the bites, and spray or drizzle with remaining oil.
- Cook for another 6–8 minutes until edges are deep golden and stems are tender.
- Finish with a pinch of salt and serve immediately with yoghurt dip or lemon.
Nutrition
Calories: 250
