Air Fryer Cauliflower in 25 Minutes: Crispy & Nutty

Instructions:

1. Wash the 1.5 lb cauliflower and pat it completely dry with a lint free towel. Note: Excess water will steam the vegetable instead of frying it. Cut the head into 2 inch florets, keeping them as uniform as possible. Don't throw away the tender inner leaves; they get incredibly crispy!
2. Place the florets into a large bowl and drizzle with 2 tbsp of avocado oil. Toss vigorously until every crevice looks glossy. This oil barrier is what allows the spices to stick and prevents the salt from drawing out too much moisture too early.
3. Whisk the 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp sea salt, and 0.25 tsp black pepper together. Sprinkle the mixture over the oiled cauliflower and toss again until evenly coated in a reddish hue.
4. Preheat your air fryer to 400°F for 3 minutes. Arrange the florets in the basket in a single layer. Slide the basket in and set the timer for 15 minutes. Note: High heat is necessary to sear the outside before the inside turns to mush.
5. At the 7 minute mark, pull the basket out and give it a firm shake. You should hear a dry, rattling sound. If they look a bit dry, you can give them a tiny spritz of oil, but usually, the initial toss is enough.
6. With 2 minutes remaining on the clock, open the basket and sprinkle the 0.25 cup of grated Parmesan over the top. Slide it back in for the final stretch until the cheese is bubbling and golden.
7. Transfer the cauliflower to a wire rack or a serving plate immediately. Let it sit for 60 seconds. Note: This brief rest allows the exterior to firm up and become truly shatter crisp.