Ingredients:

  • 1 large head Cauliflower (approx. 800g / 1.75 lbs), trimmed and cut into uniform florets
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Smoked Paprika (Sweet or Mild)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ¼ teaspoon Cayenne Pepper (Optional)
  • ½ Fresh Lemon (for zest and juice)
  • 1 Tablespoon Fresh Parsley or Chives, finely chopped

Instructions:

  1. Trim the cauliflower head, discarding the stem and leaves. Cut the head into uniform, bite-sized florets (roughly 1 to 1.5 inches / 2.5 to 4 cm). Pat the florets completely dry using a clean kitchen towel or paper towels. (Moisture is the enemy of crispiness!)
  2. In a small bowl, combine all the ingredients for the Smoked Rub: smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Whisk lightly. Place the dried florets in a large mixing bowl, drizzle with olive oil, and toss vigorously until lightly coated. Sprinkle the spice mix over the oiled florets and toss until the cauliflower is deeply and evenly coated with the rub.
  3. Preheat the air fryer to 380°F (195°C) for 3–5 minutes. Load the seasoned cauliflower into the air fryer basket in a single layer, ensuring they are not tightly packed. Work in two batches if necessary to ensure crisping.
  4. Cook the cauliflower at 380°F (195°C) for 8 minutes. Open the basket and give the cauliflower a thorough shake or toss with tongs to rotate the pieces. Return the basket and cook for an additional 7–10 minutes, or until the cauliflower is tender inside and shows deep golden-brown, charred edges.
  5. Transfer the cooked cauliflower to a serving dish. Immediately zest the lemon directly over the hot cauliflower. Squeeze half of the lemon juice over the top. Sprinkle with fresh parsley or chives and serve immediately.