Crispy Cauliflower Bites
Adapted by Kyle Libramonte
Prep Time: 20 Mins • Cook Time: 15-18 mins
Serves 4
Ingredients:
Cauliflower
- 1 large head cauliflower, cut into bite-size florets
- Water , enough to cover
- 1-2 tsp salt
Seasoned Batter
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¾–1 cup water, added gradually
Crispy Coating
- 2 cups corn flakes, crushed
- ¼ cup nutritional yeast
- 1½ tbsp sesame seeds
- Salt and black pepper, to taste
For Air Frying
- Neutral oil spray or a light drizzle of oil
Instructions
- Boil the Cauliflower in The Flami Pot: Add enough water to The Flami Pot to fully cover the cauliflower. Season the water with 1-2 teaspoons of salt and bring to a boil. Add the cauliflower florets and cook for 3-5 minutes, just until slightly tender. Drain the cauliflower thoroughly and allow it to cool and dry for several minutes. Pat dry if necessary. Removing excess moisture helps the coating crisp up in The Air Crisper.
- Make the Seasoned Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Gradually whisk in the water until a thick, smooth batter forms. The batter should cling to the cauliflower rather than run off.
- Make the Crispy Coating: Crush the corn flakes into a coarse crumb, leaving some larger pieces for extra crunch. Add the nutritional yeast and sesame seeds, then season with salt and black pepper to taste. Mix well.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, allowing the excess to drip off. Immediately transfer the cauliflower to the cornflake mixture. Toss and gently press the coating onto each piece, making sure the cauliflower is completely covered.
- Air Fry in The Air Crisper: Place the stainless steel Crisper Disk into the glass pot of The Air Crisper and lightly spray it with oil. Arrange the coated cauliflower in a single layer, leaving space between the pieces for airflow. Lightly spray the tops of the cauliflower with oil. Selected Air Fry Mode and cook for approximately 12-18 minutes, checking and shaking or flipping the cauliflower halfway through. If the coating looks dry during cooking, lightly spray with additional oil. Continue cooking until the coating is deeply golden and crispy.
- Serve: Remove the crispy cauliflower from The Air Crisper and serve immediately while hot and crunchy.
Chef's Tips
Don't overcrowd the Crisper Disk. For the crispiest results, arrange the cauliflower in a single layer with room between each piece.
Dry cauliflower = crispy cauliflower. After boiling in The Flami Pot, drain the cauliflower very well and allow excess moisture to evaporate before battering.
Don't skip the oil spray. The cornflake coating is naturally low in fat, so a light coating of oil helps it become golden and crunchy.
Need more crunch? Give the cauliflower a few additional minutes in Air Fry Mode until the coating reaches your desired level of crispiness.
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