Description
A vegan twist on the classic Southern dish, featuring golden panko-coated cauliflower florets with a bold sriracha-spiked aioli. Perfect for a quick, craveable appetizer with restaurant-level crunch and flavor.
Ingredients
1 head cauliflower (1/2–3/4 pound), cut into florets
1/3 cup all-purpose flour
1/4 cup melted vegan butter
1 cup panko breadcrumbs
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/2 tsp salt
1/2 cup vegan mayonnaise
1 tbsp sriracha
1 tsp sweet chili paste
1 tsp lemon juice
1/2 tsp tamari
1 tsp maple syrup
1/2 tsp rice vinegar
1/4 tsp garlic powder
Instructions
Preheat air fryer to 375°F (190°C)
Place cauliflower florets in a bowl and toss with panko breadcrumbs
In a separate bowl, mix flour, melted vegan butter, garlic powder, smoked paprika, and salt
Dredge florets in the flour mixture, then coat with panko again for a double-dip breading
Spray generously with vegetable oil
Air fry for 10-12 minutes, flipping halfway, until golden and crispy
While cauliflower cooks, combine mayonnaise, sriracha, sweet chili paste, lemon juice, tamari, maple syrup, and rice vinegar for the aioli
Toss cooked florets in aioli or serve drizzled on top
Notes
For extra crunch, freeze florets for 30 minutes before air frying
Adjust sriracha amount for spice preference
Store leftovers in an airtight container in the fridge for up to 2 days
Vegan butter can be substituted with coconut oil
Nutrition
- Serving Size: 1 floret with aioli
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg