Ingredients:

  • 1 large head of Cauliflower (approx. 2 lbs / 900g)
  • 2 tbsp Avocado Oil
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 0.5 tsp Onion Powder
  • 0.25 tsp Cumin

Instructions:

  1. Prep the vegetable. Remove the green leaves and the thick stem from the 2 lbs / 900g cauliflower.
  2. Sculpt the florets. Cut the head into bite-sized pieces, ensuring they are relatively uniform. Note: Uniformity ensures every piece finishes cooking at the exact same moment.
  3. Dry thoroughly. Pat the florets with a clean kitchen towel until no visible moisture remains.
  4. Whisk the coating. In a large bowl, combine the 2 tbsp avocado oil, sea salt, pepper, garlic powder, smoked paprika, onion powder, and cumin.
  5. Achieve an emulsion. Toss the cauliflower in the spice oil until every crevice is vibrant orange.
  6. Preheat the unit. Set your air fryer to 400°F (200°C) for 5 minutes. Note: Placing cold food into a cold fryer leads to sticking and sogginess.
  7. Master the blast. Place the florets in the basket in a single layer.
  8. Cook 15 minutes. Shake the basket vigorously every 5 minutes until the edges are charred and crackling.
  9. Check for doneness. Pierce a larger stem with a fork; it should slide in with zero resistance.
  10. Rest briefly. Let the cauliflower sit for 2 minutes in the open basket. Note: This allows the outer skin to firm up and become even crispier.