Choose the right cauliflower. Pick a large, firm head with minimal gaps. This helps your steaks hold together.

Prep the air fryer. Preheat to 390–400°F (200–205°C) for 3–5 minutes. A hot basket gives better browning.

Trim and slice. Remove the outer leaves and trim the stem so the base is flat. Slice the head top-down into 1 to 1.5-inch thick slabs. You’ll get 2–3 full steaks from the center and some loose florets from the sides—save those to cook alongside.

Mix your seasoning. In a small bowl, combine 2–3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon onion powder.

Season generously. Brush both sides of each steak with the oil-spice mixture, getting into the crevices. Lightly coat any loose florets too.

Arrange in the basket. Place steaks in a single layer with a little space in between. Don’t stack. If needed, cook in batches.

Air fry until golden. Cook for 10–14 minutes, flipping halfway. They’re done when edges are browned and the center is fork-tender but not falling apart. Thicker steaks may need up to 16 minutes.

Finish and serve. Squeeze on fresh lemon for brightness. Add Parmesan, a sprinkle of red pepper flakes, or a drizzle of tahini or pesto. Serve hot.