Air Fryer
Air Fryer Cauliflower
Charred, tender air fryer cauliflower in about 15 minutes. Why same-size florets and a single layer matter.
Ingredients
- 1 medium cauliflower (about 600g of florets)
- 1 1/2 tbsp oil
- 1 tsp smoked paprika
- 1/2 tsp garlic granules
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 lemon
Method
- Cut the cauliflower into florets and halve the big ones, so they are all roughly the same size.
- Toss with the oil, paprika, garlic granules, cumin and salt until evenly coated.
- Lay them in the air fryer basket in a single layer. Cook in batches if needed.
- Air fry at 200°C (390°F) for 12-15 minutes, shaking every 4-5 minutes, until charred at the edges and tender when pierced.
- Squeeze over the lemon and serve straight away.
Notes
- Same-size florets is the whole trick. Mixed sizes means the small ones burn while the big ones stay hard.
- Cauliflower catches quickly at the end. Check at 12 minutes.
- A crowded basket steams the florets instead of charring them.
- Leftovers keep for 3 days in the fridge; reheat at 180°C (355°F) for about 3 minutes.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
More Air Fryer Vegetables
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Method corroborated across published air-fryer cauliflower recipes: Effortless Foodie, Liana's Kitchen, Gimme Some Oven and The Plant Based School. Florets tossed in oil and spices (smoked paprika, garlic, cumin), air fried at 200°C (390°F) in a single layer for 12-15 minutes, shaken every 4-5 minutes, until charred at the edges and tender-crisp. Sources warn that cauliflower can catch quickly, so check early.