Ingredients:
- 1 medium head cauliflower, trimmed and cut into 1-inch florets (approx. 700 g)
- 2 Tbsp olive oil (or avocado oil)
- 1 Tbsp smoked paprika
- 1 tsp granulated garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp brown sugar (or maple syrup)
- 1 Tbsp fresh parsley or chives, finely chopped (optional)
- 1/2 tsp lemon zest (optional)
Instructions:
- Prep the Cauliflower: Wash the cauliflower head thoroughly and cut into uniform, bite-sized florets, approximately 1 inch in size to ensure even cooking.
- Dry Thoroughly: Pat the florets completely dry using a clean tea towel or paper towels. Moisture must be removed to prevent steaming during the air frying process.
- Combine Spices: In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar/maple syrup until fully combined.
- Coat the Florets: Transfer the dried cauliflower to a large mixing bowl. Drizzle with the 2 Tbsp of olive oil and toss well until all florets are lightly coated.
- Add the Rub: Sprinkle the prepared spice mixture over the oiled florets. Toss robustly (you may need to use your hands) until the spice mix is evenly distributed and clinging to every piece.
- Preheat Air Fryer: Set the air fryer to 200°C (400°F). Preheat for 3-5 minutes if your model requires it.
- Load the Basket: Place the seasoned cauliflower in the air fryer basket, ensuring they are in a single layer and not overcrowded. Cook in two batches if necessary.
- Initial Cook: Cook for 8 minutes.
- Shake and Turn: Open the basket, give the cauliflower a vigorous shake, or use tongs to turn the florets over.
- Finish Cooking: Continue cooking for another 7–10 minutes, or until the cauliflower is deeply golden brown, slightly charred on the edges, and fork-tender.
- Serve Immediately: Transfer the cooked cauliflower to a serving platter. Sprinkle with optional fresh parsley and lemon zest. Serve while hot and crispy.