Air Fryer Cauliflower

Forget everything you thought you knew about cauliflower. This sizzling, smoky, dippable version will completely change your mind. Tossed in a bold blend of cumin, smoked paprika, and garlic powder, the florets turn crisp and golden in the air fryer, making them the kind of snack or side dish that disappears in minutes. And the remoulade-inspired dipping sauce really takes things over the top. It's creamy and tangy with just the right amount of zip. You'll want to keep a jar on hand at all times to serve with other roasted or raw vegetables, spread burgers or crab cakes, or stir it into potato salad instead of plain mayonnaise. There are so many ways to enjoy cauliflower, but this is the one that will finally win everyone over.

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How do you cut cauliflower into florets?

Start by removing the leaves from the cauliflower head. Then cut the head in half through the stem and cut out the core from each half. Once the core is gone, it's easy to break or cut the cauliflower into pieces. Aim for florets that are roughly 1½ inches wide and 2 inches long so they cook evenly and can be eaten in one bite.

What oil do you use to air fry cauliflower?

This recipe calls for olive oil for its rich flavor that complements roasted vegetables. But you can also use vegetable, canola, avocado, sunflower, or peanut oil. Whatever you do, don't skip tossing the cauliflower in some kind of fat. It helps the spices adhere to the florets, and encourages browning so they turn golden, crisp, and slightly charred.