Print

Air Fryer Cauliflower

Print Recipe

Crispy, caramelized cauliflower florets seasoned with garlic and smoked paprika, cooked in the air fryer in just 15 minutes for deeply golden edges and a tender interior.

Ingredients

Scale
  • 1 medium head of cauliflower (approximately 2 lbs), cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Optional: Parmesan, breadcrumbs, buffalo sauce, coconut aminos, or lemon zest

Instructions

  1. Cut the cauliflower into uniform, bite-sized florets roughly 1 to 1.5 inches across, trimming larger clusters through the core so all pieces are a consistent size.
  2. Pat the florets completely dry with paper towels, then let them rest on a dry towel for 5 minutes to remove as much surface moisture as possible.
  3. Place the dried florets in a large mixing bowl, add the olive oil, and toss to coat evenly. Add the salt, pepper, garlic powder, and smoked paprika, and toss again until the seasoning is evenly distributed.
  4. Preheat the air fryer to 400°F (200°C) for 2 to 3 minutes.
  5. Arrange the cauliflower in a single layer in the preheated basket — do not crowd. Cook at 400°F for 12 to 15 minutes, shaking or stirring the basket at the 5-minute, 10-minute, and 13-minute marks, until the edges are deep golden-brown and the tips are slightly charred. Cook in batches if needed.

Notes

Never pile florets on top of each other — a single layer is essential for crispy results. Cook in two batches for a large head of cauliflower.

Leftovers keep in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 3 to 5 minutes to restore crispiness.

If your results seem underdone, your air fryer may run cool — increase the temperature by 10 to 15°F and check earlier.

Find it online: https://airfrycentral.com/air-fryer-cauliflower/