Step-by-Step Instructions
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Preheat Equipment: Preheat your air fryer to $390^\circ\text{F}$ ($200^\circ\text{C}$).
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Par-Cook & Dry Cauliflower: Steam or microwave cauliflower florets for 3 to 4 minutes until slightly tender. Drain thoroughly and pat completely dry with paper towels.
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Set Up Breading Station: In the first bowl, whisk 2 eggs. In a second bowl, combine ½ cup grated Parmesan, ⅓ cup almond flour, garlic powder, paprika, onion powder, salt, and pepper.
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Coat Florets: Dip each floret into the egg mixture, let excess drip off, then roll thoroughly in the Parmesan-almond mixture.
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Arrange and Oil: Place florets in a single layer in the air fryer basket (cook in batches if necessary). Spray lightly with olive oil.
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Air Fry to Crisp: Cook at $390^\circ\text{F}$ ($200^\circ\text{C}$) for 12 to 15 minutes, shaking the basket halfway through, until deep golden brown and crispy.
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Serve Hot: Transfer to a bowl and serve immediately with garlic yogurt or spicy mayo.
| Metric / Profile | Amount Per Serving (1/4th of recipe) |
| Calories | ~170 kcal |
| Protein | 10 g |
| Total Fat | 12 g |
| Net Carbohydrates | 4 g (7g Total Carbs – 3g Fiber) |
| Sodium | 320 mg |
Chef Tips & Variations
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Avoid Overcrowding: Leave space between florets so hot air circulates evenly; crowding traps steam and ruins the crunch.
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Flavor Boosts: Add a pinch of chili flakes or lemon zest to the breading mix for an extra kick.
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Oven Alternative: Bake on a parchment-lined sheet at $425^\circ\text{F}$ ($220^\circ\text{C}$) for 20 to 25 minutes, flipping halfway.
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