Crispy Cauliflower Pancakes (Printable Recipe)
Golden, crispy cauliflower pancakes with herbs and garlic, air-fried to perfection with minimal oil.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 small cauliflower (about 500 g), cut into florets
02 -
100 g breadcrumbs
03 -
2 large eggs
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
2 tablespoons chopped fresh parsley
09 -
1 tablespoon olive oil, for spraying
# Steps to Follow:
01 -
Wash the cauliflower thoroughly under cold water. Cut into uniform florets. Steam for 5–7 minutes until tender but not mushy. Set aside to cool.
02 -
Transfer the cooled cauliflower to a large bowl. Use a fork or food processor to mash into a coarse texture—avoid overprocessing.
03 -
Add breadcrumbs, eggs, garlic powder, onion powder, salt, pepper, and parsley to the mashed cauliflower. Mix thoroughly until fully combined.
04 -
Form the mixture into small pancakes about 1–2 cm thick. Arrange them on a plate for easy transfer to the air fryer.
05 -
Preheat the air fryer to 200°C (400°F). Lightly spray both sides of each patty with olive oil to promote crisping.
06 -
Place the patties in a single layer in the air fryer basket. Cook for 10–12 minutes, flipping halfway through, until golden and crispy.
07 -
Remove from the air fryer and serve immediately. Pair with yogurt, garlic sauce, or a fresh salad for best results.
# Extra Tips:
01 -
Use a fork for a chunkier texture or a food processor for ease, but avoid making a paste.
02 -
Avoid over-steaming the cauliflower to maintain structure and prevent soggy patties.
03 -
Forming evenly sized pancakes ensures consistent air frying and even browning.
04 -
Do not overcrowd the air fryer basket; cook in batches if necessary.
05 -
These pancakes are ideal for meal prep—store in the fridge and reheat in the air fryer.