Servings: 4
Ingredients
Cauliflower
- 1 medium cauliflower about 800 g
- 2 tablespoons extra-virgin olive oil
Seasoning
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon lemon juice
- sea salt adjust to taste
- freshly ground black pepper adjust to taste
To Serve
- 1 tablespoon grated Parmesan optional
- 2 tablespoons panko breadcrumbs optional
- flat-leaf parsley or cilantro finely chopped
Procédé
Preparation
- Remove the outer leaves and trim away the tough base, then cut the cauliflower into 3 to 4 cm florets of similar size.1 medium cauliflower
- Rinse the florets under cold water, then dry them very thoroughly with a kitchen towel or paper towels.
- Place the florets in a large bowl. Add the olive oil, paprika, curry powder, lemon juice, salt, and pepper, then toss well to coat.2 tablespoons extra-virgin olive oil, 1 teaspoon sweet paprika, 0.5 teaspoon curry powder, 1 tablespoon lemon juice, sea salt, freshly ground black pepper
Air Frying
- Preheat the air fryer to 180 °C for 3 minutes.
- Arrange the florets in the basket in a single layer, without overlapping.
- Cook at 180 °C for 15 minutes, shaking the basket halfway through cooking (after 8 minutes).
- About 2 minutes before the end of cooking, sprinkle with grated Parmesan and panko breadcrumbs, if using. Increase the temperature to 200 °C and cook for 2 more minutes to crisp.1 tablespoon grated Parmesan, 2 tablespoons panko breadcrumbs
- Check for doneness: the tip of a knife should slide in easily. Cook for up to 2 more minutes if needed.
To Serve
- Sprinkle with finely chopped flat-leaf parsley or cilantro, and serve immediately.flat-leaf parsley or cilantro
Notes
Tips:
- Cut the florets into 3 to 4 cm pieces, all about the same size: this is the key to even cooking.
- Dry them very thoroughly after rinsing: moisture creates steam and prevents browning.
- Cook in a single layer: make two batches rather than overcrowding the basket.
- For the best texture, cook in two stages: 15 min at 180 °C to soften, then 2 min at 200 °C to brown and crisp.
- Shake the basket only once, halfway through cooking (around 8 min), to minimize heat loss.
- Add the Parmesan and panko only at the end (2–3 min), otherwise they will burn.
- Serve immediately: the cauliflower loses its crispness quickly. You can reheat it for 8–10 min at 200 °C.
- Asian-inspired variation: add 1 tsp. ground ginger + 0.5 tsp. five-spice powder, then finish with a dash of soy sauce.
- Sweet-savory variation: add 0.5 tsp. raw sugar to the spices.
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