These cauliflower florets get a crisp panko and Parmesan coating in the air fryer. A thin egg-and-yogurt layer helps the crumbs cling without forming heavy clumps, while cooking in a single layer exposes each piece to circulating heat. Cut the florets uniformly so their stems become tender before the coating grows too dark.
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Equipment, yield, and timing
- Equipment: air fryer, two shallow bowls, whisk, tongs, cutting board, knife, and clean plate
- Yield: 4 side servings
- Preparation: 18 minutes
- Air fry: 12 to 16 minutes per batch at 375°F
Ingredients
- 1 medium cauliflower, about 1 1/2 pounds, cut into 1 1/2-inch florets
- 1 large egg
- 3 tablespoons plain Greek yogurt
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- Cooking spray
- Lemon wedges, for serving
Method
- Heat the air fryer to 375°F for 3 minutes. Wash the cauliflower and dry it thoroughly; moisture prevents browning.
- Whisk the egg and yogurt in one shallow bowl. In the second bowl, combine panko, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.
- Working with several florets at a time, coat them lightly in the egg mixture, let excess drip away, then press them into the crumbs. Place coated pieces on a clean plate. Discard unused egg mixture and crumbs that touched raw egg.
- Arrange florets in one uncrowded layer and spray lightly. Air fry for 7 minutes, turn with tongs, spray dry spots, and continue for 5 to 9 minutes.
- Serve when the coating is deep gold and a knife slides into the thickest stems with slight resistance. Finish with lemon.
Crisping cues and troubleshooting
Dry florets and open space between pieces matter more than extra oil. Crowding traps steam and leaves pale patches. If loose crumbs fall through the basket, press the coating firmly before cooking and move pieces gently during turning. Between batches, shake loose crumbs from the cooled basket so they do not scorch. Very small florets can burn before larger stems soften; keep pieces close in size and remove finished ones early. Place each cut stem against the hot basket where possible so the dense core tenderizes efficiently.
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Substitutions and storage
Regular breadcrumbs work but produce a finer crust. Pecorino Romano can replace Parmesan with less added salt. For heat, add 1/4 teaspoon cayenne to the crumbs. Clean the bowls, counter, and utensils that contacted raw egg before using them for cooked food. Refrigerate leftovers within 2 hours at 40°F or below for up to 3 days. Reheat in a 375°F air fryer for 4 to 6 minutes until hot and crisp. Freezing is not recommended because thawed cauliflower releases water and softens the coating
