Ingredients
Method
- Wash and cut cauliflower into bite-sized florets. Pat dry with a clean towel to remove excess moisture.
- In a large bowl, combine olive oil, garlic powder, salt, and pepper. Toss cauliflower in this mixture until well coated.
- Sprinkle grated Parmesan and whole wheat panko over the cauliflower. Toss gently to coat evenly.
- Preheat air fryer to 400°F (200°C). Arrange cauliflower in a single layer in the basket without overcrowding.
- Cook for 6 minutes, shake or flip bites, then cook an additional 6 minutes until golden and crispy.
- Toss the hot cauliflower bites with fresh chopped parsley before serving.
Nutrition
Notes
Ingredient Swap: I love using whole wheat panko here for the extra crunch, but if you only have regular panko or even plain breadcrumbs, they work just as well.
Storage Instructions: These are best eaten fresh and hot from the air fryer, but if you have leftovers, store them in an airtight container in the fridge for up to two days.
Make-
Ahead Tip: You can prep the cauliflower florets and mix the dry coating ingredients together a day in advance, then just toss and cook when you are ready.
Common Mistake: Do not skip patting the cauliflower completely dry before tossing with oil, otherwise the coating will turn soggy instead of crisp.
Serving Suggestion: I like to serve these with a simple dipping sauce like ranch or a squeeze of fresh lemon juice to brighten the flavors.
Equipment Alternative: If you do not have an air fryer, you can bake these on a parchment-lined sheet pan at 425°F for about 20 minutes, flipping halfway through.
