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Preheat your air fryer to 400°F (200°C) or your oven to 425°F (220°C).

In a medium bowl, whisk together the all-purpose flour, milk (or water), garlic powder, smoked paprika, salt, and black pepper until a smooth, pancake-like batter forms.

Dip each cauliflower floret into the batter, allowing any excess to drip off. Then, roll it in the Panko breadcrumbs until it is fully coated.

If using an air fryer: Place the coated florets in a single layer in the air fryer basket, ensuring not to overcrowd. Lightly spray the florets with cooking oil. Cook for 15-18 minutes, shaking the basket halfway through, until they are golden and crisp.

If using an oven: Arrange the coated florets on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping them halfway through, until golden and crisp.

While the cauliflower cooks, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until well combined.

Garnish the hot cauliflower bites with freshly chopped parsley and serve immediately with the dipping sauce on the side.


Preheat your air fryer to 400°F (200°C) or your oven to 425°F (220°C).

In a medium bowl, whisk together the all-purpose flour, milk (or water), garlic powder, smoked paprika, salt, and black pepper until a smooth, pancake-like batter forms.

Dip each cauliflower floret into the batter, allowing any excess to drip off. Then, roll it in the Panko breadcrumbs until it is fully coated.

If using an air fryer: Place the coated florets in a single layer in the air fryer basket, ensuring not to overcrowd. Lightly spray the florets with cooking oil. Cook for 15-18 minutes, shaking the basket halfway through, until they are golden and crisp.

If using an oven: Arrange the coated florets on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping them halfway through, until golden and crisp.

While the cauliflower cooks, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until well combined.

Garnish the hot cauliflower bites with freshly chopped parsley and serve immediately with the dipping sauce on the side.
