Air-Fried Parmesan Broccoli with Lemon Aioli

Air-Fried Parmesan Broccoli with Lemon Aioli

Ready in 20 minutes, this versatile recipe can be served as a snack, party finger food or as a side. The combination of smoothness of the aioli with a hint of citrus, and the salty, cheesy coating on the broccoli is simply fantastic!

25 mins total time

10 mins active time


Serves 4



For the broccoli:

  • 12 oz broccoli florets
  • 2 tbsp olive oil
  • ½ cup (1½ oz) finely grated parmesan cheese
  • ¼ cup (½ oz) panko breadcrumbs
  • ¼ tsp kosher salt
  • Freshly ground black pepper

    to season

For the lemon aioli:

  • ⅓ cup (2½ oz) mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • ¼ tsp kosher salt


  • 1Insert the wire rack into position 4. Meanwhile, continue to the next step.
  • 2Place the broccoli florets in a large bowl, add the oil and toss to coat. Add the parmesan, breadcrumbs, salt and pepper and toss to coat.
  • 3Place the broiling rack in the roasting pan. Arrange the broccoli in a single layer on the rack. Sprinkle with the crumb mixture left in the bowl.
  • 4Once preheated, place the pan in the oven and start Autopilot. Meanwhile, make the lemon aioli.
  • 5Combine the mayonnaise and lemon juice in a bowl. Using a microplane, grate the garlic over the mayonnaise and whisk to combine. Season with the salt.
  • 6The broccoli should be browned and tender. If not, give it a bit more.
  • 7Place the broccoli in a serving bowl and sprinkle with the crumbs from the pan. Serve with the lemon aioli.