Ingredients:

  • 1 large head Cauliflower (approx. 600g), cut into 1-inch florets
  • 2 tbsp Avocado oil
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly cracked black pepper
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Onion powder
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Freshly grated Parmesan cheese

Instructions:

  1. Prep the cauliflower. Wash and dry the 600g head thoroughly, then cut into uniform 1 inch florets. Note: Surface moisture is the enemy of the crunch, so pat them dry with a clean towel.
  2. Preheat the fryer. Set your air fryer to 200°C and let it run for 5 minutes. Note: Starting with a hot basket ensures the cauliflower starts searing the moment it hits the metal.
  3. Coat with oil. Place florets in a large bowl and drizzle with 2 tbsp avocado oil. Toss vigorously until every piece looks glossy and wet.
  4. Apply dry spices. Sprinkle 1/2 tsp sea salt, 1/4 tsp pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp onion powder over the cauliflower.
  5. Toss again. Mix the spices thoroughly. You want to see the red tint of the paprika evenly distributed across all the white surfaces.
  6. Load the basket. Place the seasoned florets into the preheated basket in a single layer. Note: If they are piled too high, they will steam instead of roast.
  7. First fry. Cook at 200°C for 6 minutes until the edges start to turn pale gold.
  8. Shake it up. Remove the basket and give it a firm shake or use tongs to flip the pieces.
  9. Final fry. Cook for another 6 minutes until the florets are deeply browned and crackling.
  10. Finish with finesse. Transfer to a bowl, toss with 1 tbsp lemon juice and 2 tbsp Parmesan cheese. The residual heat will melt the cheese into the crevices.