
Air-Fried Lemony Cauliflower
50 mins total time
20 mins active time
Easy
Serves 4-6
Ingredients
Measurements:
- 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
Instructions
- 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.