I learned the joys of nutty, rich, roasted cauliflower. Roasting it at a high temperature creates a crisp exterior with a tender\u2014but not mushy\u2014interior. The high heat also ensures that those unpleasant sulfurous compounds don’t form. Today, cauliflower is a staple in my dinner rotation: It\u2019s easy to make, pairs well with just about everything, and can be dressed up with a favorite seasoning blend, fresh herbs, or a simple sauce I already have on hand.<\/p>\n
Note:<\/strong> Air fryers are fast? Maybe so, but this is only doing half at a time. So double the time! Preheat a 6-quart air fryer to 400\u00b0F for 5 minutes. Cut cauliflower<\/strong> into 8 wedges, then cut into 2-inch florets<\/strong> (should be about 4 cups total). In a large bowl, toss cauliflower<\/strong> with oil, water, salt,<\/strong> and pepper<\/strong> until well coated, use your hands to make sure all nooks and crannies are coated with oil<\/strong> and seasonings.<\/strong><\/p>\n Arrange half (about 2 cups) of the florets<\/strong> into the preheated air fryer basket, cook, shaking basket twice during cooking, until tender and well browned, 10 to 12 minutes. Transfer to a bowl and cover to keep warm, and repeat cooking with the remaining cauliflower. Combine cauliflower<\/strong> and serve.<\/p>\n Make-Ahead and Storage:<\/strong><\/p>\n Cauliflower<\/strong> can be chopped into florets<\/strong> and refrigerated in a zip-top bag or airtight container up to 3 days before cooking.<\/p>\n Air-fried cauliflower<\/strong> can be made up to 4 days in advance and refrigerated in an airtight container. Reheat in a microwave or air fryer preheated to 340\u00baF until warm.<\/p>\n Variations:<\/strong><\/p>\n Curry and Cumin:<\/strong> Add 2 tsp Madras-style curry powder<\/strong>, \u00bd tsp garlic powder<\/strong>, and \u00bd tsp ground cumin<\/strong> with the oil<\/strong> to toss with the raw cauliflower<\/strong> in step 1.<\/p>\n Dill and Lemon:<\/strong> In a large bowl, toss the roasted cauliflower<\/strong> with 2 TBS minced fresh dill,<\/strong> \u00bd tsp lemon zest,<\/strong> and 1 TBS lemon juice<\/strong> before serving.<\/p>\n Buffalo-Style:<\/strong><\/span> In a small bowl, whisk 2 TBS melted butter<\/strong> with 2 TBS Frank’s Red Hot Sauce<\/strong><\/span> or other Louisiana-style hot sauce<\/strong><\/span> to combine. Once cauliflower is done roasting, transfer to a large bowl and toss with the prepared buffalo sauce<\/strong><\/span> before serving.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Serious Eats I learned the joys of nutty, rich, roasted cauliflower. Roasting it at a high temperature creates a crisp exterior with a tender\u2014but not mushy\u2014interior. The high heat also ensures that those unpleasant sulfurous compounds don’t form. Today, cauliflower is a staple in my dinner rotation: It\u2019s easy to make, pairs well with just about everything, and can be dressed up with a favorite seasoning blend, fresh herbs, or a simple sauce I already have on hand….<\/p>\n
Prep: 10 Cook: 20 (really 45)<\/p>\n\n
Prep:<\/strong><\/p>\n