Air-Fried Lemony Cauliflower

Air-Fried Lemony Cauliflower

50 mins total time

20 mins active time


Serves 4-6



  • 1 medium head cauliflower (about 2 pounds)

    cut into medium-sized florets

  • 4 tsp olive oil
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • 1 small shallot

    very thinly sliced

  • ⅓ pomegranate seeds
  • ¼ cup coarsely chopped roasted pistachios
  • Leaves from 3 sprigs mint

    thinly sliced

Lemon vinaigrette:

  • 1 tsp lemon zest
  • 4 tsp lemon juice
  • ¾ tsp sugar
  • ¾ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 tbsp olive oil


  • 1Place cauliflower in a large bowl. Drizzle with olive oil and toss well to evenly coat. Sprinkle with salt, pepper and garlic powder and toss again to evenly coat.
  • 2Arrange cauliflower in a single layer on the airfry basket. Select AIRFRY/450°F/ SUPER CONVECTION/12 minutes and press START to preheat oven.
  • 3Cook cauliflower in rack position 4 until edges are deeply browned and caramelized, tossing occasionally with tongs or rubber spatula, about 12 minutes.
  • 4Let cauliflower cool in airfry basket while preparing vinaigrette.
  • 5For the lemon vinaigrette; In a medium bowl, combine lemon zest and juice, sugar, salt and pepper. Slowly drizzle in olive oil, whisking until emulsified.
  • 6Transfer cooled cauliflower to a large bowl and drizzle with vinaigrette. Add shallot, pomegranate seeds, pistachios and mint and toss to combine. Serve chilled or at room temperature.

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