Air Fryer Cauliflower: Crispy Roasted, Buffalo and Parmesan

Air fryer cauliflower comes out nutty and caramelized at the edges, much like oven-roasted cauliflower, in about half the time. It’s an easy weeknight side and a lighter holiday dish. It also makes great buffalo cauliflower bites for game day.

How to air fry it

1. Cut 1-inch florets, with a flat side where you can.
2. Dry them well if you rinsed them.
3. Toss with oil and seasoning. About 2 tablespoons of oil for a medium head.
4. Cook at 390°F200°C for 12–15 minutes, shaking halfway, until the edges are deeply browned.

Buffalo cauliflower bites

There are two ways to make buffalo cauliflower, depending on how much crunch you want.

No breading (easiest): roast oiled florets at 390°F200°C for 12–15 minutes. Toss them with ⅓ cup buffalo sauce mixed with 1 tablespoon of melted butter, then return them to the basket for 2–3 minutes so the sauce sets.

Crispy breaded bites:

1. Whisk ½ cup flour, ½ cup milk, ½ teaspoon garlic powder and ½ teaspoon salt into a thick batter.
2. Dip each floret, let the excess drip off, and press it into panko.
3. Place the florets on oiled perforated parchment and spray the tops with oil.
4. Air fry at 390°F200°C for 12–15 minutes, until golden. Then toss in buffalo sauce and serve with blue cheese or ranch dressing and celery sticks.

More ways to season it

• Garlic parmesan: garlic powder and oil at the start, and ¼ cup grated parmesan for the last 3 minutes.
• Indian-spiced: 1 teaspoon each of garam masala and cumin, and ½ teaspoon turmeric, finished with lemon and cilantro.
• Everything bagel: plain oil and salt, then everything bagel seasoning right after cooking.

Cauliflower for Thanksgiving and Christmas

Roasted cauliflower is a welcome lighter side next to rich holiday dishes, and it suits guests who are eating low-carb or vegetarian. Make the garlic parmesan version, and finish it with toasted breadcrumbs and fresh herbs. Cut the florets up to 2 days ahead and keep them in a bag in the refrigerator. For timing it alongside the other sides, see our air fryer side dishes guide.

Tips for the best results

• Don’t crowd the basket. A single layer browns, and a pile steams.
• Use enough oil. Too little leaves the florets dry and pale.
• Salt before cooking, and add delicate herbs and cheese at the end.
• Cook in batches for a whole head, keeping the first batch warm in a 200°F93°C oven.

Storing and reheating

Refrigerate leftovers for up to 4 days. Reheat at 375°F190°C for 3–5 minutes, shaking once, until hot and crisp again. See our reheating guide for other leftovers.