Air-Fried Crispy Cauliflower

Equipment

• Air Fryer (4-quart capacity or larger)
• Large mixing bowl
• Chef’s knife and cutting board
• Measuring spoons

Ingredients

The Vegetable Base

• 1 large head Fresh Cauliflower (approx. 2 lbs / 900g), washed, cored, and cut into bite-sized florets

The Seasoning & Crisp Coating

• 1.5 tbsp Olive Oil or Avocado Oil (high-heat oils create the crispest finish)
• 1/3 cup (30g) Freshly Grated Parmesan Cheese (adds a golden, savory crust; substitute nutritional yeast for dairy-free)
• 1 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Onion Powder
• 1/2 tsp Kosher Salt (adjust to taste)
• 1/4 tsp Freshly Cracked Black Pepper

Optional Garnish

• 1 tbsp Fresh Parsley , finely chopped
• 1 Fresh Lemon , cut into wedges (a squeeze of fresh lemon juice right before serving brightens the flavor profile)

Instructions

1. Wash the cauliflower head and pat it completely dry with a clean kitchen towel. Removing surface moisture is essential for achieving a crispy finish rather than steaming the vegetable.
2. Core the cauliflower and cut it into uniform, bite-sized florets (about 1 to 1.5 inches in size). Keep floret sizes consistent so they cook evenly without burning.
3. Transfer the dry florets into a large mixing bowl. Drizzle the olive oil evenly over the cauliflower and toss thoroughly until every piece is lightly glossy.
4. In a small bowl, combine the grated parmesan cheese, garlic powder, smoked paprika, onion powder, salt, and black pepper. Sprinkle the spice mixture over the oiled florets and toss again until each piece is well coated in the savory mixture.
5. Preheat your air fryer to 390°F (200°C) for 3 minutes.
6. Transfer the seasoned cauliflower into the air fryer basket in a single, even layer. Avoid overcrowding the basket—cook in two smaller batches if necessary so air can circulate freely around each floret.
7. Cook at 390°F (200°C) for 12 to 15 minutes . Pause and shake the air fryer basket vigorously at the 6-minute mark to rotate the florets and ensure even browning.
8. Check for doneness: the florets should be pierced easily with a fork and possess crispy, deep-golden edges.
9. Transfer the hot cauliflower to a serving platter. Garnish with chopped fresh parsley and serve immediately with fresh lemon wedges for squeezing over top.

Nutrition

Calories: 110 kcal · Protein: 5.5 g · Fat: 6.5 g · Carbohydrates: 9 g Dietary · Saturated Fat: 1.8 g · Fiber: 3.5 g · Sugar: 3.2 g · Sodium: 380 mg