This air fryer cauliflower is golden on the outside, tender on the inside, and packed with flavor. It works as a healthy side dish, a snack, or even a meatless main when paired with a dipping sauce or grain bowl.
Ingredients
For the cauliflower:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
Optional flavor boosters:
- ½ teaspoon smoked paprika or chili powder
- ¼ teaspoon cayenne pepper (for heat)
- 1 tablespoon grated Parmesan (added after cooking)
- 1 teaspoon dried oregano or Italian seasoning
Equipment Needed
- Air fryer
- Large mixing bowl
- Knife and cutting board
Step 1: Prepare the Cauliflower
- Wash the cauliflower thoroughly and pat it completely dry.
Dry cauliflower crisps much better than wet cauliflower. - Remove the leaves and cut off the thick stem.
- Cut the cauliflower into evenly sized florets.
Try to keep them similar in size so they cook evenly.
Step 2: Season the Cauliflower
- Place the florets in a large bowl.
- Drizzle the olive oil over the cauliflower.
- Sprinkle in salt, pepper, garlic powder, paprika, and onion powder.
- Add any optional spices you like.
- Toss thoroughly until every piece is evenly coated.
Use your hands for the best coverage.
Step 3: Preheat the Air Fryer
- Preheat your air fryer to 380°F (193°C) for about 3 minutes.
- Preheating helps the cauliflower start crisping immediately.
Step 4: Air Fry the Cauliflower
- Arrange the cauliflower florets in a single layer in the air fryer basket.
Do not overcrowd. Cook in batches if necessary. - Cook at 380°F (193°C) for 12–15 minutes.
- Shake the basket or flip the florets halfway through cooking.
- For extra crispiness, increase the temperature to 400°F (205°C) for the last 2–3 minutes.
The cauliflower should be golden brown with crispy edges and a tender center.
Step 5: Final Touches
- Remove the cauliflower from the air fryer.
- Taste and adjust seasoning if needed.
- If using Parmesan, sprinkle it on while the cauliflower is still hot.
- Let rest for 1–2 minutes before serving to lock in crispness.
