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🍽️ Crispy Breaded Cauliflower Florets from the Air Fryer

285 kcal · 35 min · 4 servings

Ingredients

• 1 cauliflower (approx. 1 kg)
• 2 egg(s)
• 100 g panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika powder, sweet
• salt and pepper
• sunflower oil (for spraying)
• 200 g yogurt, Greek
• 1 pinch lemon zest
• to taste salt (to taste)

Instructions

1. 1. Remove the outer leaves from the cauliflower and wash it thoroughly.
2. 2. Break the cauliflower into florets of roughly equal size.
3. 3. Let the florets drain for a short moment.
4. 4. Pat them dry well with a clean kitchen towel so the coating sticks better later.
5. 5. Prepare two deep plates.
6. 6. On the first plate, mix Panko breadcrumbs with salt, pepper, garlic powder, and paprika powder.
7. 7. Whisk the eggs thoroughly on the second plate.
8. 8. First dip the cauliflower florets into the beaten eggs.
9. 9. Then roll them around in the Panko mixture until fully coated.
10. 10. Press the coating on lightly.
11. 11. Place the breaded florets in the air fryer basket with some space between them.
12. 12. Lightly spray them with sunflower oil.
13. 13. Do not preheat the air fryer unless it has an automatic function, in which case you should turn it off.
14. 14. Cook the cauliflower florets at 190 °C for about 17 minutes.
15. 15. Shake the basket briefly after about half the time or carefully turn the florets so they brown evenly.
16. 16. Extend the cooking time if necessary, if the florets are not crispy enough yet.
17. 17. Meanwhile, mix yogurt with lemon zest and salt.
18. 18. Season the dip to taste.
19. 19. Remove the finished cauliflower florets from the air fryer.
20. 20. Serve them immediately, as they are crispiest when fresh.

Nutrition per serving

• kcal: 285
• Protein: 19 g · Fett/Fat: 12 g · Carbs: 25 g