Air Fryer Recipe
Roasted Cauliflower Steaks
Roasted cauliflower steaks make a tasty, wholesome vegetarian dish, with the air fryer giving them crisp golden edges and a tender middle.
Ingredients
- 1 large cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Lemon juice (optional for serving)
- Fresh parsley, chopped (optional for garnish)
Method
- Preheat the air fryer to 180°C (355°F).
- Pull off the outer leaves and trim the cauliflower stem. Cut it into 1-inch thick slices.
- Stir together the olive oil, smoked paprika, garlic powder, onion powder, salt and pepper. Brush the mixture over both sides of the cauliflower steaks.
- Arrange the steaks in the air fryer basket, making sure they do not overlap. Air fry for 12-15 minutes, turning them halfway through.
- Take them out of the air fryer, drizzle with lemon juice, and scatter over parsley if desired.
Why this works in an air fryer
Thick cauliflower slices need fast dry convection to dehydrate the cut faces while the core softens. Oil conducts heat into the uneven surface and carries the paprika and allium powders; flipping exposes both faces to the basket airflow, preventing a steamed underside and encouraging browned, nutty edges.
Equipment notes
Assumes a 4–5 litre basket holding 2–3 steaks in one layer; in a smaller single-drawer model cook in batches, while dual-zone fryers often run slightly cooler per drawer, so swap drawer positions or add 2–3 minutes if one side browns faster.
Common pitfalls
- Steaks collapsing into florets as you cut? The stem core has been trimmed too far; leave more central stalk attached and reserve loose florets to air fry separately for 8–10 minutes.
- Pale, damp faces at minute 10? The basket is overcrowded or the cauliflower was wet; cook in a single layer and pat the cut surfaces dry before oiling.
- Edges blackening while the centre is still firm? The slices are thinner at the edge or the spice coating is too dry; reduce to 170°C and finish 3–5 minutes longer.
- Powdery, gritty seasoning after cooking? Not enough oil hydrated the garlic and onion powders; mix the spices thoroughly into the oil before brushing, rather than sprinkling them on dry.
Variations & substitutions
- Use curry powder instead of smoked paprika for a warmer spice profile; it can brown faster, so check the edges a couple of minutes early.
- Swap olive oil for rapeseed oil for a more neutral flavour and slightly higher heat tolerance, which suits darker browning.
- Add a teaspoon of tahini to the oil mixture for a nutty crust; it thickens the coating, so brush it thinly to avoid pasty patches.
- Finish with grated Parmesan for the last 2 minutes; add it late so it melts and browns without burning before the cauliflower is tender.
Storage & reheating
Keep cooled leftovers in an airtight container for up to 3 days and reheat in the air fryer at 170°C for 4–6 minutes until hot with re-crisped edges.
Nutrition
Calories: 250
