Air Fryer Recipe
Cauliflower and Broccoli Cheese Melts
A delightful and easy-to-make cauliflower and broccoli cheese melts recipe, perfect for air frying.
Ingredients
- 1 small head of cauliflower
- 1 small head of broccoli
- 200g of cheddar cheese, grated
- 100g of cream cheese
- 2 cloves of garlic, minced
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Fresh parsley for garnish (optional)
Method
- Chop the cauliflower and broccoli into bite-sized florets. Rinse thoroughly and pat dry.
- In a bowl, combine grated cheddar, cream cheese, minced garlic, and Dijon mustard. Season with salt and pepper.
- Preheat your air fryer to 180°C (350°F). Toss the florets with olive oil, salt, and pepper. Air fry for 8-10 minutes or until slightly tender.
- Once the vegetables are done, spread the cheese mixture evenly over the cauliflower and broccoli.
- Return the assembled mixture to the air fryer. Cook at 180°C (350°F) for another 5-7 minutes, or until the cheese is bubbly and golden brown.
- Remove the melts from the air fryer and let them cool for a minute. Garnish with freshly chopped parsley before serving.
Why this works in an air fryer
Air frying drives moisture off the cut florets quickly, so the brassica edges roast rather than steam. The first cook softens the dense stems; adding cheese later prevents the cheddar splitting before the vegetables are tender, while cream cheese and Dijon help the topping melt into a cohesive, tangy layer.
Equipment notes
Assumes a 5–6 litre basket with the florets in a loose single layer; in a smaller drawer cook the vegetables in two batches before topping. In a dual-zone air fryer, split evenly between drawers and start checking 1–2 minutes early, as smaller loads brown faster at the edges.
Common pitfalls
- Watery cheese pooling under the vegetables? The florets were too wet or crowded; dry them thoroughly after rinsing and leave gaps so steam can escape during the first 8–10 minutes.
- Cheese browning before the stems are tender? The florets were cut too large; keep pieces around 3–4cm, or give the vegetables 3 extra minutes before adding the cheese topping.
- Greasy, split topping with orange oil on the surface? The heat is too aggressive for the cheddar; reduce to 170°C for the second cook and use a mature cheddar grated from a block rather than very finely pre-grated cheese.
- Garlic tasting harsh or catching in dark specks? Minced garlic exposed on top can scorch; mix it fully into the cream cheese so it is insulated by fat and moisture.
Variations & substitutions
- Swap half the cheddar for Red Leicester for a deeper colour and smoother melt, but check a minute earlier as it browns readily.
- Use blue cheese in place of 50g of the cheddar for a stronger flavour; it melts faster, so spread it in small pieces rather than one thick layer.
- Add a pinch of smoked paprika or cayenne to the cheese mix; spices toast quickly in the air fryer, so keep them inside the topping rather than dusted on top.
- Use frozen cauliflower and broccoli only if cooked straight from frozen for a few extra minutes first; expect more steam, so shake the basket and extend the initial cook until the surfaces look dry.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 170°C for 4–6 minutes, using a small liner or dish if the cheese has loosened.
Nutrition
Calories: 280
