Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Start by washing the cauliflower thoroughly and patting it dry with a clean kitchen towel. It is vital to remove as much moisture as possible to ensure the final result is crispy rather than soggy. Cut the cauliflower into uniform bite-sized florets so they cook evenly. In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, salt, and pepper.
- Add the dry cauliflower florets into the bowl with the oil and spices. Toss everything together until every piece is well-coated. Once the spices are distributed, sprinkle the grated Parmesan cheese over the cauliflower and toss again. The cheese will stick to the oil, creating a delicious crust that turns golden brown in the air fryer.
- Preheat your air fryer to 390°F (200°C). Place the seasoned cauliflower into the air fryer basket in a single layer. Avoid overcrowding the basket, as air needs to circulate around each piece to make it crispy. Cook for 12 to 15 minutes. Halfway through the cooking time, remove the basket and give it a good shake to ensure all sides get that perfect golden finish.
- Check the cauliflower at the 12-minute mark; it should be tender on the inside and crispy-golden on the outside. Transfer the hot florets to a serving plate. Garnish with a sprinkle of fresh chopped parsley and serve immediately with lemon wedges on the side for a bright, citrusy finish.
- Cook Time: 25 minutes