Ingredients:
- medium head (about 500g) fresh or frozen cauliflower florets
- Tablespoon unsalted butter, melted
- /2 cup (50g) grated Parmesan Cheese
- large egg, lightly beaten
- /4 cup (30g) All-Purpose Flour (or Almond Flour)
- /2 teaspoon salt
- /4 teaspoon freshly ground black pepper
- /2 teaspoon garlic powder
- teaspoon dried parsley (optional)
- /2 cup (50g) Panko Breadcrumbs
- Olive Oil Spray
Instructions:
- Steam or boil the cauliflower florets until fork-tender (about 8-10 minutes).
- Drain the cauliflower completely. Spread the hot cauliflower onto a clean kitchen towel or several layers of paper towels. Allow it to cool slightly, then wrap it up and squeeze aggressively to remove as much moisture as possible.
- Transfer the dried cauliflower to a bowl. Add melted butter, Parmesan, beaten egg, flour, salt, pepper, garlic powder, and parsley. Mix well until a uniform, slightly sticky dough forms.
- Line a baking sheet with parchment paper. Roll the mixture into small log shapes, roughly 2 inches long, forming the tots.
- Place the Panko breadcrumbs in a shallow dish. Roll each shaped tot gently in the Panko until fully coated.
- Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with olive oil spray.
- Arrange the tots in a single layer in the basket, ensuring there is space between them. Lightly spray the tops of the tots with oil spray.
- Cook for 12–15 minutes, flipping or shaking the basket halfway through (around the 7-minute mark). Cook until they are deeply golden brown and satisfyingly crisp.