Preheat your air fryer to 390°F (200°C) for about 3–5 minutes.
A hot basket helps the cauliflower crisp faster.
Prep the cauliflower by removing the core and breaking the head into bite-size florets. Aim for uniform pieces so they cook evenly.
Dry the florets well. Pat them with a clean towel to remove excess moisture. This is key for browning and crisping.
Season in a bowl. Toss the cauliflower with olive oil, garlic powder, smoked paprika, onion powder, salt, black pepper, and red pepper flakes if using.
Make sure every floret gets a light, even coat.
Add Parmesan if you like. Sprinkle grated Parmesan over the seasoned florets and toss again for a savory, slightly cheesy crust.
Load the basket in a single layer. Don’t overcrowd. If needed, cook in batches so air can circulate. This prevents steaming.
Air fry for 12–16 minutes, shaking the basket halfway through.
Start checking at 10 minutes. You want caramelized edges and a fork-tender center.
Taste and adjust. Add a pinch more salt, a squeeze of lemon, or an extra shake of paprika if you want more pop.
Garnish and serve. Top with chopped parsley or chives and serve hot. This is great on its own or with a keto-friendly dip.