Cauliflower popcorn in the Air Fryer
Small, crisp cauliflower florets tossed in seasoned flour, egg and breadcrumbs with parmesan, and baked golden in the air fryer. You eat them with your fingers like a snack, but they are really a serving of vegetables.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 3 Dyb tallerken For coating
- 1 Brush
Ingredients
Cauliflower
- 1 pcs cauliflower Approx. 800 g
Coating
100 g plain flour
1 tsp paprika Sweet or smoked
0.5 tsp garlic powder
1 tsp salt
0.5 tsp black pepper Freshly ground
3 pcs eggs
150 g breadcrumbs Preferably panko
60 g parmesan Finely grated
2 tbsp olive oil For brushing
To serve
2 tbsp fresh parsley Roughly chopped
1 pcs lemon In wedges
Instructions
Preparation
- Cut 1 pcs cauliflower into small 3-4 cm florets so they finish cooking at the same time. Rinse the florets and pat them completely dry with a clean tea towel.
- Mix 100 g plain flour with 1 tsp paprika, 0.5 tsp garlic powder, 1 tsp salt and 0.5 tsp black pepper in a deep plate.
- Beat 3 pcs eggs together in a second deep plate. Mix 150 g breadcrumbs with 60 g parmesan in a third plate, so you have three stations ready side by side.
- Turn the florets in the flour mixture, then dip them in the egg, and finally press them firmly into the breadcrumbs and parmesan, so the coating covers the whole surface. Put them on a tray as they are ready.
Cooking in the air fryer
- Preheat the air fryer to 190 °C fan.
- Brush the coated florets lightly with 2 tbsp olive oil. The oil is what makes the coating golden brown and crisp instead of floury.
- Bake the cauliflower in a single layer in the basket with a little air between the pieces for 14 minutes at 190 °C. Shake the basket after 7 minutes so they crisp up evenly all over.
- Check that the florets are golden and crisp on the outside and tender inside. If they are still firm, give them another 2-3 minutes at 190 °C.
Serving
- Scatter 2 tbsp fresh parsley over the hot cauliflower popcorn and serve it with wedges of 1 pcs lemon to squeeze over. It should be eaten straight away, while the coating is still crisp.
Notes
Tips for a perfect result:
Pat the cauliflower florets completely dry before you coat them — water on the surface makes the flour clump, so the coating falls off during cooking. Press the breadcrumbs and parmesan on firmly with your fingers, and always lay the florets in a single layer so they turn crisp instead of steaming. Variation:
Stir 1 tsp chilli flakes or curry powder into the flour mixture for more heat, or swap the parmesan for grated pecorino. For the buffalo version, toss the finished popcorn in melted butter mixed with hot sauce just before serving. Serving:
Serve as a snack with a dip of Greek yoghurt, garlic and lemon, or scatter it over a green salad, where it replaces the croutons. Portion size:
If your air fryer is on the smaller side, you can cook the dish in two batches.
Pat the cauliflower florets completely dry before you coat them — water on the surface makes the flour clump, so the coating falls off during cooking. Press the breadcrumbs and parmesan on firmly with your fingers, and always lay the florets in a single layer so they turn crisp instead of steaming. Variation:
Stir 1 tsp chilli flakes or curry powder into the flour mixture for more heat, or swap the parmesan for grated pecorino. For the buffalo version, toss the finished popcorn in melted butter mixed with hot sauce just before serving. Serving:
Serve as a snack with a dip of Greek yoghurt, garlic and lemon, or scatter it over a green salad, where it replaces the croutons. Portion size:
If your air fryer is on the smaller side, you can cook the dish in two batches.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 19gFat: 16gSaturated fat: 5gPolyunsaturated fat: 2gMonounsaturated fat: 7gCholesterol: 125mgSodium: 780mgPotassium: 620mgFiber: 6gSugar: 5gVitamin A: 350IUVitamin C: 90mgCalcium: 260mgIron: 3mgNet carbohydrates: 42g
