Air Fryer Broccoli and Cheese - Crispy, Cheesy, and Ready in Minutes
Ingredients
- Fresh broccoli florets: About 1 pound, cut into bite-sized pieces. Stems peeled and sliced are welcome.
- Olive oil or avocado oil: 1–2 tablespoons to help crisp and carry flavor.
- Garlic powder: 1 teaspoon for savory depth without burning.
- Onion powder: 1/2 teaspoon to round out the flavor.
- Salt and black pepper: To taste; start with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Paprika or smoked paprika (optional): 1/2 teaspoon for color and warmth.
- Shredded cheese: 1 to 1 1/2 cups. Cheddar is classic; Monterey Jack, mozzarella, or a blend also work.
- Parmesan (optional): 2 tablespoons grated, for a salty kick and extra browning.
- Lemon (optional): 1/2 lemon for a quick squeeze to brighten everything at the end.
- Red pepper flakes (optional): A pinch if you like heat.
Instructions
- Prep the broccoli: Rinse and dry the florets well. Moisture prevents crisping, so pat thoroughly with a towel.
- Season: In a large bowl, toss broccoli with oil, garlic powder, onion powder, salt, pepper, and paprika if using. Coat evenly without drenching.
- Preheat the air fryer: Set to 390–400°F (200°C). A hot basket helps the broccoli sear and caramelize quickly.
- Air fry the broccoli: Arrange in a single layer if possible. Cook for 6–8 minutes, shaking halfway, until the edges are lightly browned and the stems are just tender.
- Add cheese: Sprinkle shredded cheese (and Parmesan if using) over the broccoli. Return to the air fryer for 1–2 minutes, just until the cheese melts and bubbles.
- Finish and serve: Squeeze a little lemon over the top if you like and add red pepper flakes. Taste and adjust salt and pepper. Serve hot.