Air Fryer Cauliflower
Why this recipe works
- Fast roasting effect: The air fryer gives cauliflower golden edges and a tender centre in a short cooking time.
- Smoky, savoury flavour: Smoked paprika coats the florets early, while garlic is added later so it perfumes the vegetables without scorching.
- Bright finish: Lemon yoghurt adds coolness and acidity, balancing the smoky cauliflower and keeping the dish fresh.
Get the most out of this recipe
Texture tips
- For deeper browning: Keep the florets in a single layer where possible and cook in batches if the basket is crowded.
- Avoid steaming: Dry the cauliflower well after washing so excess moisture does not soften the edges.
Ingredient notes
- Paprika choice: Smoked paprika gives the dish its savoury depth; sweet paprika makes a milder version with less smokiness.
- Add garlic late: Stirring the garlic through hot cauliflower near the end softens its raw edge without letting it burn.
Make-ahead tips
- Store separately: Keep the cauliflower and yoghurt dip in separate airtight containers so the vegetables reheat better and the dip stays chilled.
- Reheat for best texture: Reheat the cauliflower in the air fryer at 190°C (375°F) until piping hot, then serve with the cold dip.
Serving ideas
- Serve with simple mains: Pair with grilled chicken, fish, halloumi, grain bowls or flatbreads for an easy meal.
- Finish with lemon: Extra lemon wedges add brightness just before serving and lift the smoky paprika coating.
Equipment you'll need
Ingredients
Instructions
- Cut the cauliflower into bite-sized florets. In a mixing bowl, toss the florets with the olive oil, smoked paprika and fine sea salt until evenly coated.
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Add the cauliflower to the basket in a single layer where possible, and air fry for 10 minutes, shaking halfway, until browned and almost tender.
- Finely grate or crush the garlic, then toss it through the hot cauliflower. Air fry for 2–3 minutes until the garlic loses its raw edge and the florets are tender with golden edges.
- Meanwhile, stir the Greek yogurt with a squeeze of lemon juice and a pinch of fine sea salt to taste. Serve the cauliflower warm with the yoghurt dip and extra lemon wedges for squeezing.
Recipe notes
Tips
- Do not overcrowd the basket: cook in two batches if needed for deeper browning.
- Add the garlic near the end so it perfumes the cauliflower without burning.
- For vulnerable groups, use pasteurised Greek yogurt.
Substitutions
- Replace Smoked paprika with Sweet paprika for a milder, less smoky flavour.
- Replace Greek yogurt with Yogurt for a looser, lighter dip.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate the cauliflower and dip in separate airtight containers. Reheat the cauliflower in the air fryer at 190°C (375°F) for 3–5 minutes until piping hot; keep the yoghurt dip chilled and stir before serving.
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Recipe overview
- Servings: 3 servings
- Total time: 22min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Milk
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