Keto Air-Fried Crispy Cauliflower Bites

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Keto Air-Fried Crispy Cauliflower Bites

Crispy, savory, and the perfect low-carb alternative to tater tots.

Prep time: 10 mins | Cook time: 15–20 mins | Servings: 3–4

Ingredients

  • 1 large Head of Cauliflower: Cut into bite-sized florets.

  • 2 Large Eggs: Beaten (this helps the “breading” stick).

  • 1 ½ cups Shredded Parmesan Cheese: (The canned grated kind works too for a finer crust).

  • 1 tsp Garlic Powder

  • 1 tsp Smoked Paprika: For that deep golden color and smoky flavor.

  • ½ tsp Onion Powder

  • Salt and Black Pepper: To taste.

  • Optional: Fresh parsley for garnish and your favorite spicy mayo or ranch for dipping.

Instructions

  1. Prep the Cauliflower: Wash the cauliflower and pat it completely dry. If the florets are damp, the coating won’t stick and they won’t get crispy.

  2. The Coating Station: * In one medium bowl, whisk the eggs.

    • In a second medium bowl, combine the Parmesan cheese, garlic powder, smoked paprika, onion powder, salt, and pepper.

  3. Bread the Florets: * Dip each floret into the egg wash, ensuring it’s fully coated.

    • Toss the floret in the Parmesan mixture, pressing gently so the cheese sticks to all the nooks and crannies.

  4. Air Fry: * Arrange the florets in a single layer in the air fryer basket. Do not overcrowd them; work in batches if necessary to ensure air can circulate.

    • Lightly spray the tops with a bit of olive oil or avocado oil spray for extra crunch.

    • Air fry at 200°C (400°F) for 15–20 minutes.

    • Shake the basket halfway through to ensure even browning.

  5. Serve: Once they are deep golden brown and crispy, remove from the air fryer. Sprinkle with fresh parsley and serve immediately while hot with a side of dipping sauce.

Success Tips

  • Extra Crunch: If you aren’t strictly Keto, you can mix in 1/4 cup of crushed pork rinds or Panko breadcrumbs into the cheese mixture for an even heavier “crunch.”

  • Oven Method: If you don’t have an air fryer, bake them on a parchment-lined sheet at 220°C (425°F) for 25–30 minutes, flipping halfway.

  • The Dip: To make the sauce shown in the photo, mix 1/4 cup Mayonnaise with 1 tsp Sriracha and a squeeze of lime juice.

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