Name: Crispy Air Fryer Cauliflower
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 medium head of cauliflower, cut into bite-sized florets; 1 1/2 tablespoons olive oil or avocado oil; 1 teaspoon garlic powder; 1 teaspoon paprika or smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional toppings: 2 tablespoons grated Parmesan cheese, chili flakes, lemon juice, dipping sauce of choice

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Crispy Air Fryer Cauliflower is a quick, healthy, and satisfying side or snack that I can whip up in minutes. Lightly seasoned and air-fried until golden and crunchy on the outside, with a tender center, this dish is proof that cauliflower can be totally crave-worthy. It’s simple, customizable, and way easier (and healthier) than deep-frying.

Why I Love This Recipe

I love this recipe because it transforms a humble vegetable into something incredibly snackable. The air fryer gives the cauliflower that perfect crisp without needing tons of oil. I can keep it simple with garlic and paprika, or dress it up with sauces like buffalo, BBQ, or a drizzle of tahini. It works as a side, an appetizer, or even as a base for a meatless main. Plus, cleanup is minimal—just how I like it. Crispy Air Fryer Cauliflower

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, cut into bite-sized florets
Olive oil or avocado oil
Garlic powder
Paprika or smoked paprika
Salt
Black pepper
Optional: Parmesan cheese, chili flakes, lemon juice, or dipping sauce of choice

Directions

I preheat my air fryer to 400°F (200°C).
In a large bowl, I toss the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
I arrange the cauliflower in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.
I air fry for 12–15 minutes, shaking the basket halfway through, until the edges are golden and crispy.
I serve it hot, optionally topped with grated Parmesan, a sprinkle of chili flakes, or a squeeze of lemon juice.

Servings and Timing

This recipe serves 3–4 as a side or snack.
Prep Time: 5 minutes
Cook Time: 12–15 minutes
Total Time: 20 minutes

Variations

Sometimes I toss the cauliflower in buffalo sauce after air frying for a spicy kick. I’ve also made a curry version using turmeric and cumin, or added nutritional yeast for a cheesy vegan version. For a breaded option, I dip the florets in a light batter or coat them with panko breadcrumbs before air frying for extra crunch.

Storage/Reheating

Crispy cauliflower is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer at 375°F (190°C) for 4–5 minutes to bring back some of that crispiness. I don’t recommend microwaving, since they’ll lose their crunch. Crispy Air Fryer Cauliflower

FAQs

Can I make this without oil?

Yes, but the cauliflower won’t be quite as crispy. I sometimes use a light spray of oil instead of tossing them, which still gives decent results.

Can I use frozen cauliflower?

I can, but I make sure to thaw and pat it dry first. Frozen cauliflower tends to release moisture, so drying it well is key to getting it crispy.

What dipping sauces go well with this?

I love serving it with ranch, spicy mayo, tahini sauce, buffalo sauce, or garlic aioli. Even ketchup works for a simple option.

How do I keep the cauliflower from getting soggy?

I don’t overcrowd the air fryer basket and make sure the florets are dry before tossing them in oil and seasoning. A hot air fryer and some space between pieces really help.

Can I add cheese to this?

Yes, I often sprinkle Parmesan cheese over the cauliflower right after air frying while it’s still hot—it melts slightly and adds a savory finish.

Conclusion

Crispy Air Fryer Cauliflower is one of those go-to recipes I keep coming back to. It’s easy, healthy, and incredibly versatile. Whether I serve it as a side dish, a party snack, or a meatless appetizer, it always delivers on texture and flavor. It’s proof that vegetables can be exciting—even addictive—when made right.