Ingredients:

  • 1 medium head cauliflower (approx. 600g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Wash the cauliflower head and remove the green leaves. Cut the head into bite-sized florets, ensuring you create at least one flat side on each piece to maximize surface area contact.
  2. Dry the florets completely using a salad spinner or by patting them aggressively with a clean kitchen towel. Moisture is the enemy of crispiness.
  3. In a large mixing bowl, toss the bone-dry florets with the olive oil first. This creates a hydrophobic barrier that prevents the seasoning from drawing out internal moisture.
  4. Add the salt, black pepper, garlic powder, and smoked paprika. Toss thoroughly until every crevice of the cauliflower is coated.
  5. Preheat your air fryer to 400°F (200°C) to ensure the Maillard reaction triggers immediately upon contact.
  6. Place the florets in the air fryer basket in a single layer. Cook for 12 minutes, shaking the basket halfway through, until the cauliflower is mahogany-colored and the edges are crisp.