Crispy Cauliflower Pancakes (Print-Friendly Version)
Golden, crispy cauliflower pancakes with herbs and garlic, air-fried to perfection with minimal oil.
# What 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
# How to Make It:
01 -
Wash cauliflower under cold water, cut into uniform florets, and steam for 5–7 minutes until tender but firm. Let cool.
02 -
Transfer cooled cauliflower to a large bowl and mash with a fork or pulse in a food processor to a coarse texture without overprocessing.
03 -
Add breadcrumbs, eggs, garlic powder, onion powder, salt, pepper, and parsley to mashed cauliflower. Mix thoroughly until fully incorporated.
04 -
Shape the mixture into small pancakes about 1–2 cm thick and place on a plate for transfer.
05 -
Preheat air fryer to 200°C (400°F). Lightly spray both sides of each patty with olive oil to encourage crisping.
06 -
Arrange patties in a single layer in the air fryer basket. Cook for 10–12 minutes, flipping halfway, until golden and crispy.
07 -
Remove from air fryer and serve immediately, ideally with yogurt, garlic sauce, or a fresh salad.
# Additional Tips:
01 -
Use a fork for chunkier texture or a food processor for convenience, avoiding a paste-like consistency.
02 -
Avoid over-steaming cauliflower to maintain structure and prevent soggy patties.
03 -
Form evenly sized pancakes to ensure consistent cooking and browning.
04 -
Do not overcrowd the air fryer basket; cook in batches if needed.
05 -
Store leftovers in the refrigerator and reheat in the air fryer to restore crispness.