Ingredients
Scale
- 1 large head of broccoli (approx. 1 lb), cut into bite-sized florets
- 1.5 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: 1 tablespoon grated Parmesan cheese or a squeeze of fresh lemon juice
Instructions
- Start by washing your broccoli thoroughly under cold water. The most important part of this step is drying the broccoli completely. Use a clean kitchen towel or paper towels to pat the florets dry; any excess moisture will cause the broccoli to steam rather than crisp up. Once dry, cut the head into uniform, bite-sized florets. Keeping them similar in size ensures they all cook at the same rate.
- Place the dried broccoli florets into a large mixing bowl. Drizzle the olive oil over the top and toss well to coat every nook and cranny. Sprinkle in the garlic powder, salt, and pepper. Use your hands or a spatula to toss the broccoli again, ensuring the seasoning is evenly distributed across all the pieces. Proper coating is the secret to achieving that “crispy golden” finish.
- Preheat your air fryer to 390°F (200°C) for about 3 minutes. Once hot, place the seasoned broccoli into the air fryer basket. Spread them out in a single layer if possible; do not overcrowd the basket. Cook for 8 to 10 minutes. At the halfway mark (around 4 or 5 minutes), remove the basket and give it a good shake to redistribute the florets. This ensures even browning on all sides.
- Check the broccoli at the 8-minute mark. If the edges are charred and the stems are tender, they are ready. Carefully transfer the broccoli to a serving bowl. If desired, sprinkle with grated Parmesan cheese or a fresh squeeze of lemon juice while still hot. Serve immediately for the best texture and flavor.
- Cook Time: 13 minutes