Ingredients
Scale
- 1 medium head of cauliflower, cut into bite-sized florets
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (for color and smokiness)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional: Fresh parsley and lemon wedges for garnish
Instructions
- Start by washing your cauliflower thoroughly and patting it completely dry with a clean kitchen towel. This step is crucial because moisture is the enemy of crispiness. Cut the cauliflower into uniform, bite-sized florets so they cook evenly. In a large mixing bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the cauliflower florets to the bowl and toss vigorously until every piece is evenly coated in the seasoned oil.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned cauliflower florets into the air fryer basket in a single layer. Do not overcrowd the basket; work in batches if necessary to ensure proper airflow. Slide the basket in and air fry for 12 to 15 minutes. Halfway through the cooking time, remove the basket and give it a good shake to flip the florets. Continue cooking until the edges are charred and the color is a beautiful golden brown.
- Transfer the hot, crispy cauliflower to a serving platter. For a burst of freshness, squeeze a bit of fresh lemon juice over the top and sprinkle with chopped parsley. Serve immediately while the texture is at its peak. This dish pairs perfectly with a tahini drizzle, a spicy buffalo sauce, or a cooling garlic yogurt dip.
- Cook Time: 25 minutes