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Crispy Air Fryer Cauliflower That Never Gets Soggy

Crispy Air Fryer Cauliflower That Never Gets Soggy

Air-fried cauliflower florets are seasoned with garlic, paprika, black pepper, and olive oil, then roasted until browned and crisp. Careful drying, a single-layer arrangement, and a halfway shake keep the cauliflower from steaming.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head, about 2 pounds Cauliflower
  • 2 tablespoons Olive oil
Seasonings
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Smoked paprika or sweet paprika
  • 1/4 teaspoon Cayenne pepper, optional
Optional Finishes
  • 2 tablespoons Grated Parmesan
  • As desired Lemon wedges or chopped parsley

Method
 

Step-by-Step
  1. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes if your model requires preheating.
  2. Cut the cauliflower into evenly sized florets, approximately 1 1/2 inches across. Rinse only if needed, then dry every piece very thoroughly.
  3. Toss the dry florets with olive oil, kosher salt, black pepper, garlic powder, paprika, and cayenne if using. Coat the cauliflower evenly without making it wet or heavily saturated with oil.
  4. Arrange the florets in a single layer in the air-fryer basket, working in batches if necessary. Air-fry at 400°F for 12 to 18 minutes.
  5. Shake the basket after about 7 to 8 minutes. Continue cooking until the edges are deeply browned and crisp and the centers are tender.
  6. Add Parmesan during the final 1 to 2 minutes if desired. Serve immediately with lemon juice, parsley, or additional Parmesan.

Notes

Drying the cauliflower completely and avoiding an overcrowded basket are the most important anti-soggy techniques. For extra-crisp florets, add 1 tablespoon cornstarch with the seasonings. Wet sauces such as buffalo sauce or lemon-garlic butter should be added only after cooking.