20 Minute Air-Fryer Cauliflower

Ingredients

• One large head cauliflower (about 1 3/4 pounds; 793g), tough outer leaves and core removed
• 2 tablespoons (30ml) neutral oil such as canola or vegetable oil
• 1 tablespoon (15ml) water
• 1/2 teaspoon kosher salt; if using table salt use half as much by volume
• 1/2 teaspoon ground black pepper

Directions

1. Preheat a 6-quart air fryer to 400°F (205ºC) for 5 minutes. Cut cauliflower into 8 wedges, then cut into 2-inch florets (should be about 4 cups total). In a large bowl, toss cauliflower with oil, water salt and pepper until well coated; use your hands to make sure all nooks and crannies are coated with oil and seasonings. 
2. Arrange half (about 2 cups) of the florets into the preheated air fryer basket; cook, shaking basket twice during cooking, until tender and well browned, 10 to 12 minutes. Transfer to a bowl and cover to keep warm; and repeat cooking with the remaining cauliflower. Combine cauliflower and serve.

Special Equipment

1. 6-quart capacity air fryer

Make-Ahead and Storage

1. Cauliflower can be chopped into florets and refrigerated in a zip-top bag or airtight container up to 3 days before cooking.
2. Air-fried cauliflower can be made up to 4 days in advance and refrigerated in an airtight container. Reheat in a microwave or air fryer preheated to 340ºF (170ºC) until warm.

Variations

1. Curry and Cumin: Add 2 teaspoons Madras-style curry powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground cumin with the oil to toss with the raw cauliflower in step 1.
2. Dill and Lemon: In a large bowl, toss the roasted cauliflower with 2 tablespoons minced fresh dill, 1/2 teaspoon lemon zest, and 1 tablespoon lemon juice before serving.
3. Buffalo-Style: In a small bowl, whisk 2 tablespoons melted butter with 2 tablespoons Frank’s Red Hot Sauce or other Louisiana-style hot sauce to combine. Once cauliflower is done roasting, transfer to a large bowl and toss with the prepared buffalo sauce before serving.