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Judy John

Air Fryer Cauliflower

Crispy air fryer cauliflower seasoned with garlic, paprika, Parmesan, and lemon. It cooks quickly for an easy vegetable side with golden edges and tender centers.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 large head (700 g) cauliflower — cut into evenly sized florets
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) smoked paprika
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
  • 1/4 teaspoon (0.5 g) onion powder
  • 2 tablespoons (10 g) finely grated Parmesan cheese
  • 1 tablespoon (4 g) fresh parsley — chopped
  • 1 teaspoon (5 ml) fresh lemon juice
Optional Finish
  • 1/4 teaspoon (0.5 g) red pepper flakes — optional for heat
  • 1 tablespoon (15 g) plain Greek yogurt or tahini — optional for serving

Equipment

  • Air Fryer
  • Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Silicone Spatula
  • Serving Bowl

Method
 

  1. Wash the cauliflower and dry it thoroughly. Cut it into evenly sized florets so they cook at the same rate.
  2. Preheat the air fryer to 200°C (400°F) for 3 minutes if your model recommends preheating.
  3. Add cauliflower, olive oil, garlic powder, smoked paprika, salt, onion powder, and black pepper to a mixing bowl. Toss until evenly coated.
  4. Arrange the florets in the air fryer basket in a mostly single layer. Leave space between pieces so hot air can circulate.
  5. Air fry at 200°C (400°F) for 8 minutes. Shake the basket well so the florets brown evenly on several sides.
  6. Continue cooking for 5 to 7 minutes until the cauliflower develops crisp, deeply golden edges and a tender center.
  7. Transfer the hot cauliflower to a bowl. Sprinkle Parmesan over the florets and toss gently so the cheese clings without crushing them.
  8. Add lemon juice, parsley, and red pepper flakes if using. Toss once more and taste for seasoning.
  9. Serve immediately for maximum crispness. Add Greek yogurt or tahini on the side if you want a cool, creamy contrast.

Notes

Dry cauliflower very well before seasoning because moisture prevents crisp browning. For extra-crispy florets, keep the basket uncrowded and cook in batches when necessary. For softer cauliflower, use slightly larger florets and reduce the final cooking time. Shake the basket halfway through cooking to improve even browning. Handle hot florets gently during assembly so the crisp coating stays intact. Customize the flavor with curry powder, cumin, Italian seasoning, chili powder, nutritional yeast, lemon zest, or a drizzle of hot honey. For make-ahead preparation, season the raw cauliflower and refrigerate it covered for up to 12 hours, then air fry just before serving. Freeze cooked cauliflower in a freezer-safe container for up to 2 months, although the texture will soften after thawing. Reheat in the air fryer at 190°C (375°F) until hot and crisp again. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid microwaving when you want to preserve the crispy texture.