Searching for the best way to cook breaded cauliflower? Whether you call it crispy cauliflower or cauliflower wings, I cooked a bunch of cauliflower and tested 3 cooking methods. In this post, I’ll share the results of my experiment in cooking breaded cauliflower in three ways: oven-baked, air-fried, and shallow-fried.
Cauliflower is easily one of my favorite vegetables. It’s delicious, easy to cook, and so versatile.
Whether you steam it, blend it into cauliflower soup, roast cauliflower slabs (also called cauliflower steaks in some corners of the internet), or cover it in a crispy coating of breadcrumbs, cauliflower is satisfying and wholesome.
Like my crispy cauliflower bites, this blog post is all about tasty breaded cauliflower.
Grab your favorite dipping sauce and prepare to cook because I experimented with cauliflower so you don’t have to!
I tested three methods for cooking breaded cauliflower using my favorite method for breading. I prefer to use a flour batter and Panko breadcrumbs. This eliminates the need for an egg and saves a step and the Panko breadcrumbs produce a light and crunchy result in every cooking method.
Using the same breading method was the control for the experiment. Next, I tested 3 cooking methods:
- baking the breading cauliflower in the oven on a cooling rack placed on a baking sheet
- air frying the breaded cauliflower
- shallow-frying the cauliflower in a large skillet
For the tl;dr version, skip straight to the table of results.
I’ll share the details of the results and then you can read more about the ingredients and follow the step-by-step instructions, complete with photos. I’ve also created a video tutorial which you can find in the recipe card.
What is the best method for cooking breaded cauliflower?
The winner: Overall, the fried cauliflower was the most satisfying to eat. It featured crispy breading, and the oil helped deliver flavor. The cauliflower inside was almost melt-in-your-mouth soft. It was the quickest in total cooking time, but it’s the most hands on.
Best flavor: shallow frying gave the best flavor and texture, which is not surprising. Fat helps deliver flavor and this method resulted in the softest cauliflower but it is a hands-on method with lots of cauliflower flipping involved.
Quickest: cooking the cauliflower in the air fryer is the quickest mostly hands-off method, but requires flipping the cauliflower and rotating trays if you have a tray-style air fryer like mine.
Easiest: the oven-baked method is the easiest with only 1 flip and allows you to make larger batches at once, but it also takes the longest time.
Table of Results
| Method | Time (minutes) | Ease | Flavor | Texture |
| Shallow Fried | 10-12 | 3rd | 1st | 1st |
| Air Fried | 15 | 2nd | 3rd | 3rd |
| Oven Baked | 25 | 1st | 2nd | 2nd |
Pan Fried: Takes only 10-12 minutes of frying, but requires you to stand by the stove, watching the cauliflower and flipping it every few minutes for even cooking. Results in a crispy coating, soft and juicy cauliflower.
Air Fried: Takes 15 minutes but requires flipping at least once for even cooking. With a basket style air fryer you can just shake the basket. I have a tray-style air fryer so while I can make more at once, I needed to rotate the trays as well as flip the cauliflower for even cooking.
This method featured a crispy, but drier coating. I would recommend spraying them with oil before placing them on the air fryer tray or basket for a more golden brown result. The cauliflower texture is a bit tougher, almost thready, but still nice to eat. Overall the least soft cauliflower.
Oven Baked: This takes 25 minutes but only requires one flip whether you bake on a rack or straight on the baking sheet. Again, I’d recommend spray oil for a more golden brown result, otherwise the breadcrumb coating can be a bit dry. The cauliflower is soft, but not as soft as the frying method.
Our favorites for overall texture and taste were frying, then baking, and finally the air fryer cauliflower.
Ingredients
See the recipe card for the exact amounts.
- cauliflower: Use a whole head of cauliflower or just half. This recipe is easy to half, double or triple.
- flour: You’ll combine all-purpose flour with water for the batter. Make sure to season with salt and black pepper for the best results. Cornstarch adds to the crispy texture.
- breadcrumbs: I use Panko breadcrumbs for the lightest, crispiest result.
Panko breadcrumbs are Japanese breadcrumbs that result in a lighter, crispier texture than traditional breadcrumbs.
Variations
The two main ways to switch up the recipe and create your own combination of flavors are:
- add to the batter
- add a sauce to the cooked cauliflower
To add to the batter, try adding dried spices like garlic powder, onion powder, chili powder, smoked paprika, or cayenne pepper.
I like to add a few dashes of hot sauce to the batter for a spicier result like in my original cauliflower bites recipe (which uses egg for coating!).
To add a sauce to the cooked breaded cauliflower, try adding:
- honey garlic sauce for a sweet and savory flavor
- lemon sauce or orange sauce for a takeout copycat
- teriyaki sauce or sweet and sour sauce
- Want to try something spicier? Try my Gochujang cauliflower with fried breaded cauliflower, like in this recipe but with a spicy gochujang sauce to coat it.
- You can also make buffalo cauliflower bites by coating the cooked breaded cauliflower in a quick buffalo sauce by combining 1 part melted butter with 2 parts of your favorite hot sauce (like Franks, or my fave Scorpion Hot Sauce by Heartbeat Hot Sauce.
I use the Instant Pot Vortex Plus Air Fryer for testing this recipe. This air fryer is a tray-style air fryer with room for cooking on both trays at the same time. All brands and models differ a little.
Instructions
Prep Tips
How to bread cauliflower
This is the first step for all of the cooking methods.
Prepare breading station:
In one bowl, add the Panko breadcrumbs.
In another bowl, add the flour, cornstarch, and salt. Add any spices you would like to add or a few dashes of hot sauce. Whisk well.
Add most of the water and whisk until smooth, adding more water as needed until you achieve a thick batter. (Thicker than pancake batter but thinner than cake batter.)
Use a wet hand and a dry hand for breading the cauliflower to help avoid breading your fingers.
Dip each floret into the batter, letting the excess drip off.
Drop the battered cauliflower floret into the breadcrumbs and shake the bowl to coat the cauliflower, using your hands to press the breadcrumbs in as necessary.
Once the cauliflower is breaded:
Move to a plate if frying.
Move to air fry trays or baskets if air frying.
Move to a wire rack on top of a baking sheet if baking in the oven.
How To Bake Breaded Cauliflower in the Oven
Preheat the oven to 425°F (220°C).
Set a metal cooling rack on top of a baking sheet (for air flow to maximize crispiness), or line it with parchment paper.
Add the breaded cauliflower, evenly spaced out, and bake for 15 minutes.
Flip the cauliflower and bake for another 10 minutes, or until the breadcrumbs are golden brown and the cauliflower is fork tender.
You can spray with oil first for a more golden brown coating but I didn’t for this test.
How to Air Fry Breaded Cauliflower
Preheat the air fryer to 375°F (190°C).
Make sure the breaded cauliflower is spread in a single layer on the air fryer basket or trays with room between each piece for crispy results.
Air fry for 10 minutes, flip, and then air fry for another 5-6 minutes, or until the cauliflower is fork tender.
You can spray with oil first for a more golden brown coating but I didn’t for this test.
How to Shallow Fry Breaded Cauliflower
To fry the cauliflower, heat a wide skillet over medium heat with about 1/4 inch of oil.
Add the breaded cauliflower florets and cook, turning every 2-3 minutes until the outsides are golden brown and crispy and you can’t see batter or dry breadcrumbs.
Layer paper towels on a baking tray and then add a wire rack on top. Set the fried cauliflower pieces on the rack to keep them crispy while cooking the remaining cauliflower.
Serve the cauliflower hot with your favorite dipping sauce or coated in sauce.
Tips for making breaded cauliflower
- Make sure your cauliflower is dry to help prevent it from going mushy while it cooks.
- Cut the cauliflower into even-sized florets for even cooking.
- When air frying or baking, avoid overcrowding the trays for the crispiest results. Cook in batches if needed.
- When air frying or baking, flip the cauliflower halfway through cooking for even cooking.
- To coat the cooked cauliflower in a sauce, add your favorite sauce to a large bowl. Add the cauliflower and toss to coat. Serve right away.
What to Serve with Breaded Cauliflower
When serving for dinner, you can serve this cauliflower as a side dish with pasta, like lemon pepper pasta or in place of fries on burger night with a jalapeno cheddar burger.
For game day, toss the cauliflower in a sauce as in my gochujang cauliflower recipe, or use a buffalo sauce or honey sriracha sauce. Or serve the cauliflower with your favorite dip like ranch dressing, honey dill sauce, or beer cheese sauce.
Try my honey garlic cauliflower with white rice and steamed broccoli for a kind of takeout at home vibe.
Or stuff the cauliflower into tortillas and add salsa and slaw to make tacos.
Storage
While breaded cauliflower is best enjoyed fresh, you can store the leftovers in the fridge in an airtight container for up to 4 days.
Reheat at a lower temperature in the oven or air fryer, just until heated through.
Microwaving will reheat the cauliflower but won’t keep the breading crisp.
FAQs
This can happen when the baking sheet or air fryer tray (or basket) is overcrowded. Ensure that you place the cauliflower in a single layer and leave space between the pieces of cauliflower so that the hot air can circulate properly. Cook in batches if needed.
How to Cook Breaded Cauliflower
Ingredients
- 1 head cauliflower cut into florets
- 1 cup all-purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 cup cold water
- 1 ½ cups panko breadcrumbs
- oil for frying (about ½ cup depending on the size of your pan)
Instructions
- Bread the cauliflower: In one bowl, add the Panko breadcrumbs.
- In another bowl, add the flour, cornstarch, and salt. Add any spices you would like to add. Whisk well.
- Add most of the water to the flour and whisk until smooth, adding more water as needed until you achieve a thick batter. (Thicker than pancake batter but thinner than cake batter.)
- Dip each floret into the batter, letting the excess drip off.
- Drop the dipped floret into the breadcrumbs and shake the bowl to coat the cauliflower, using your hands to press breadcrumbs in as necessary.
- Move to a plate if frying.
- Move to air fry baking trays or basket if air frying.
- Move to a wire rack on top of a baking sheet if baking in the oven.
Air fryer Instructions
- Preheat the air fryer to 375°F (190°C).
- Air fry for 10 minutes, flip, and then air fry for another 5-6 minutes, or until the cauliflower is fork tender. Rotate trays halfway if necessary. Spray with oil first for a more golden brown coating.
Frying instructions
- To fry the cauliflower, heat a wide skillet over medium heat with about 1/4 inch of oil.
- Add the breaded cauliflower florets and cook, turning every 2-3 minutes until the outsides are golden brown and crispy and you can’t see batter or dry breadcrumbs.
Oven Instructions
- Preheat the oven to 425°F (220°C).
- Bake for 15 minutes, flip, and then bake for another 10 minutes, or until the breadcrumbs are golden brown and the cauliflower is fork tender. Spray with oil first for a more golden brown coating.
Video
Notes
- Make sure your cauliflower is dry to help prevent it from going mushy while it cooks.
- Cut the cauliflower into even-sized florets for even cooking.
- When air frying or baking, avoid overcrowding the trays for the crispiest results. Cook in batches if needed.
- When air frying or baking, flip the cauliflower halfway through cooking for even cooking.
- To coat the cooked cauliflower in a sauce, add your favorite sauce to a large bowl. Add the cauliflower and toss to coat. Serve right away.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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