Air Fryer Recipe
Parmesan Cauliflower Steak
Parmesan cauliflower steaks are simple to make and come out beautifully in the air fryer, with crisp, savoury edges and a tender centre.
Ingredients
- 1 large cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh herbs, like parsley or basil, for garnish
Method
- Remove the leaves and trim the cauliflower stem, leaving the core intact. Cut into steaks about 1.5cm thick.
- Mix the olive oil, garlic powder, onion powder, salt and pepper. Brush this mixture over both sides of the cauliflower steaks.
- Scatter the grated Parmesan over each steak, pressing it on gently so it sticks.
- Preheat the air fryer to 200°C. Arrange the steaks in the air fryer basket in a single layer. Air fry for 15-20 minutes, turning halfway through, until golden brown and crisp.
Why this works in an air fryer
Keeping the core intact holds the cauliflower slices together while the air fryer’s fast convection drives off surface moisture. A thin oil coating improves heat transfer and helps the Parmesan brown into a savoury crust; pressing the cheese on reduces blow-off from the fan and gives more even contact browning.
Equipment notes
Assumes a 5-6 litre basket that fits 2 cauliflower steaks in one layer with gaps; in a smaller single-drawer model cook in batches rather than overlapping, while dual-zone fryers may need the drawers swapped or rotated halfway because the outer sides often brown faster.
Common pitfalls
- Steaks breaking as you lift them? The slices are too thin or cut away from the core; keep them about 1.5cm thick and use the central slices for steaks, saving loose florets for another use.
- Parmesan flying around or forming bare patches? The surface is too dry or the cheese was not pressed on; brush oil right to the edges, use finely grated Parmesan, and press it firmly before air frying.
- Brown cheese but firm, raw-tasting cauliflower at 15 minutes? The steaks are too thick or the basket is running hot; lower to 190°C and cook 3-5 minutes more so the centre softens before the crust over-browns.
- Soggy underside after flipping? The steaks were crowded or sitting in pooled oil; leave visible gaps between pieces and use only a thin coating of oil so moisture can escape.
Variations & substitutions
- Use Pecorino Romano instead of Parmesan for a saltier, sharper crust; check seasoning carefully as it browns quickly and can taste harsh if over-salted.
- Add 1/2 teaspoon smoked paprika to the oil mix for a deeper colour and smoky edge; it darkens the crust sooner, so watch the final few minutes.
- Swap garlic and onion powder for ras el hanout or mild curry powder for a warmer spice profile; powdered spices toast fast in the airflow, so avoid heavy sprinkling on exposed edges.
- Finish with lemon zest and chopped parsley after cooking rather than before; fresh aromatics keep their brightness and will not scorch in the air fryer.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 180°C for 4-6 minutes, flipping once, until hot and the Parmesan edges crisp again.
Nutrition
Calories: 250
