Air-Fryer Cauliflower Cheese Bites
Cauliflower florets coated in a thick parmesan-and-cheddar batter, dredged in panko, air-fried until biscuit-gold. Served with a garlic-aioli dipping sauce. The "popcorn chicken" of the vegetarian world.
These are the cauliflower equivalent of popcorn chicken — bite-sized nuggets, breaded and crisp, with a soft cheesy interior. The cauliflower is parboiled briefly so the inside is tender by the time the breading crisps, then double-dredged in a cheese-rich batter and panko for proper crunch.
The technique is to brine-blanch the cauliflower (2 minutes in salted boiling water), pat very dry, then dip in a batter of beaten egg with grated parmesan and cheddar mixed through, then press into panko. Air-fry at 200°C for 10 minutes.
The photo shows the bites piled on a parchment-lined plate: small golden nuggets with visible panko texture, a creamy garlic aioli dipping sauce in the side bowl with a swirl of melted cheese on top. The dish that wins over vegetable sceptics.
Method
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01
Blanch
Bring a large pot of salted water to a boil. Add cauliflower florets,
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02
Mix the batter
In a bowl, whisk beaten eggs with parmesan, cheddar, garlic powder,
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03
Dredge
Dip each cauliflower floret in the batter, letting excess drip off,
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04
Air fry
Heat the air fryer to 400°F (200°C). Spray florets with oil. Cook
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05
Make the aioli
Whisk mayo with garlic, lemon, chives, and salt.
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06
Serve
Pile florets on a plate, scatter cracked pepper, serve with the