Step by step

Method

5 steps

1. 1

   Cut 1 medium head of cauliflower (about 1½ lb) into evenly sized 1½-inch florets. Dry them thoroughly — wet florets steam.

2. 2

   Toss with 1½ tablespoons olive oil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and optional ½ teaspoon garlic powder and ¼ teaspoon smoked paprika until every piece looks coated.

3. 3

   Preheat the air fryer to 380°F. Spread the florets in a loose single layer; divide into batches rather than crowding.

4. 4

   Air fry 12–16 minutes, shaking every 4–5 minutes, until the stems are tender and the edges are dark golden — almost caramelized in spots.

5. 5

   Taste for salt and finish with a squeeze of lemon. You want deeply browned cauliflower with tender stems — not pale steamed florets or burnt bitter tips.