Air Fryer Cauliflower
User Reviews
3.4
Air Fryer Cauliflower
Description
This recipe starts by cutting a medium cauliflower into uniform 1-inch florets to ensure even cooking. The florets are coated with oil and seasoning including nutritional yeast, paprika, garlic powder, sea salt, and black pepper to add savory depth and slight heat. The seasoned florets are cooked in an air fryer at 390°F for 18-20 minutes, being tossed every 5 minutes to promote even crisping and prevent burning.
Once cooked, the cauliflower has crisp edges and a tender center, with the nutritional yeast lending a subtle cheesy taste without dairy. It is best served immediately while retaining its crisp texture. Leftovers can be stored refrigerated but will lose crispiness; they are still enjoyable cold or reheated with some texture loss.
If nutritional yeast is unavailable, you can omit it but should increase garlic powder and paprika for flavor. Watching closely near the end of cooking helps avoid overcooking or burning the cauliflower. This vegetable side is a flavorful alternative to plain roasted cauliflower and works well served alongside various main dishes.
Ingredients
- 1 medium cauliflower about 4 cups of florets, cut into 1-inch florets, head
- 2 Tablespoons avocado oil or olive oil
- ¼ cup nutritional yeast
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste, sea salt
- pinch black pepper plus more to taste
Instructions
- Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
- Add cauliflower to a bowl and toss with oil, nutritional yeast, paprika, garlic powder, salt, and pepper.
- Preheat air fryer if required. Add cauliflower to the air fryer and cook on 390°F until golden and crispy, about 18-20 minutes, tossing every 5 minutes. Be sure to watch the cauliflower closely near the end so it doesn't overcook or burn.
- Serve cauliflower immediately.
Notes
- If you don't have nutritional yeast, omit it and increase garlic powder and paprika to 1 teaspoon each to maintain flavor.
- Leftovers lose crispiness but can be stored in an airtight container in the fridge for 3-4 days and enjoyed cold or reheated.
- Watch the cauliflower closely near the end of cooking to prevent burning or overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 163kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 360mg | 15% |
| Potassium | 642mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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