Air Fryer Crispy Cauliflower with Chickpea Coating by Maayan Moss

Ingredients

• 1 medium head cauliflower, leaves removed and cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Remove outer leaves from the cauliflower, then cut around the stem and break the head into evenly sized florets.
2. Drain and rinse chickpeas, then pat them completely dry with a paper towel — this is the key step that creates the crispy coating, so don't skip it.
3. Blend or mash the dried chickpeas into a coarse crumb texture to use as a coating.
4. Toss cauliflower florets in olive oil until evenly coated, then season with garlic powder, smoked paprika, onion powder, salt, pepper, and cayenne if using.
5. Press the chickpea crumbs onto the oiled cauliflower florets so they cling and coat each piece.
6. Arrange coated florets in a single layer in the air fryer basket — do not overcrowd.
7. Air fry at 400°F (200°C) for 18–20 minutes, shaking the basket halfway through, until deeply golden and crispy on the outside.