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Keto Air Fryer Cauliflower - Crispy, Flavorful, and Fast

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 medium head of cauliflower, cut into bite-size florets (about 5–6 cups)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 tablespoons grated Parmesan (optional, for a cheesy finish)
  • Lemon wedges, for serving (optional but bright and tasty)
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions

  • 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.