Air Fry Cauliflower Recipe With Smoky Roasted Red Pepper Drizzle

I’ve always struggled to get cauliflower truly crispy in the oven, but my air fryer changed everything for me. This healthy air fry cauliflower recipe delivers perfectly tender-crisp florets, elevated by a quick-to-make smoky roasted red pepper sauce that’s ready in minutes. It’s the ideal weeknight solution for adding color and flavor to your family meal, transforming a simple vegetable into something truly special. This specific air fry cauliflower recipe provides a sophisticated side dish without all the fuss, making it a new favorite for even picky eaters.

Ingredients

900 g (2 lbs) cauliflower, cut into bite-sized florets
The primary ingredient; cut into uniform sizes for even cooking in the air fryer. Thoroughly wash and dry the florets before coating to ensure they get crispy.
200 g (7 oz) jarred roasted red peppers, drained
The base for the smoky sauce; jarred peppers provide a shortcut and consistent flavor. Be sure to drain thoroughly to avoid watering down the sauce.
2 cloves garlic, peeled
Provides an aromatic foundation for the sauce. Use fresh garlic for the best flavor, avoiding powdered alternatives.
5 g (1 tsp) smoked paprika, divided
Essential for the smoky note in the sauce and on the cauliflower itself. Divide between the sauce mixture (0.5 tsp) and the cauliflower coating (0.5 tsp).
60 ml (1/4 cup) vegetable broth
Used to thin the sauce to a smooth, creamy consistency without adding dairy. Use low-sodium broth to manage salt levels (or water if that’s what’s on hand).
45 ml (3 tbsp) olive oil, divided
Used for coating the cauliflower (for browning and crisping) and in the sauce (for richness). Divide as specified in the instructions (1 tbsp for sauce, 2 tbsp for coating).
15 ml (1 tbsp) fresh lemon juice
Adds brightness to balance the smoky red pepper flavor. Use fresh-squeezed juice for the best acidity and flavor profile (or a splash of white wine vinegar for a different flavor profile).
5 g (1 tsp) sea salt, divided
Essential seasoning to enhance all ingredients. Divide between the sauce (0.5 tsp) and the coating (0.5 tsp); adjust to taste.
2 g (1/2 tsp) black pepper, divided
Adds a subtle heat and balances the overall flavor. Divide between the sauce (0.25 tsp) and the coating (0.25 tsp); adjust if needed.
15 g (1/4 cup) fresh parsley or chives, finely chopped, for garnish
Adds a vibrant green color and fresh finish to the dish. Either herb works well; parsley offers a clean flavor, chives add a slight oniony note.

Instructions

Prep the Cauliflower and Sauce Base
Wash and completely dry the cauliflower head with paper towels before cutting. Cut into uniform, bite-sized florets (approximately 1-inch pieces) to ensure even cooking for this air fry cauliflower recipe. A larger head of cauliflower may require cutting into slightly smaller pieces to fit the air fryer basket.
Make the Smoky Roasted Red Pepper Sauce
In a blender, combine the drained roasted red peppers, peeled garlic cloves, 3 g (0.5 tsp) of the smoked paprika, vegetable broth, 15 ml (1 tbsp) of the olive oil, lemon juice, 2 g (0.5 tsp) of the sea salt, and 1 g (0.25 tsp) of the black pepper. Blend until completely smooth and creamy, scraping down the sides as necessary. Taste and adjust seasoning if needed, then set aside exactly half of the sauce for drizzling later.
Coat the Cauliflower
In a large mixing bowl, toss the cauliflower florets with the remaining 30 ml (2 tbsp) of olive oil, the remaining 2 g (0.5 tsp) of smoked paprika, the remaining 3 g (0.5 tsp) of sea salt, and the remaining 1 g (0.25 tsp) of black pepper. Add the half portion of prepared Smoky Roasted Red Pepper Sauce to the bowl. Toss thoroughly until all florets are evenly coated in a thin layer of the sauce.
Air Fry the Cauliflower
Preheat your air fryer to 190°C (375°F). Arrange the coated florets in a single layer in the air fry cauliflower basket, ensuring no pieces are stacked. Work in batches if necessary; overcrowding prevents proper crisping and leads to steaming. I use a large air fry cauliflower basket for this, but if yours is smaller, cook in two or three batches.
Cook Until Tender and Browned
Air fry for 15-20 minutes total cooking time. Shake the basket vigorously halfway through cooking (at the 8-10 minute mark) to turn the florets. The cauliflower should be tender inside and achieve beautiful golden brown edges with some charring.
Serve and Garnish
Transfer the hot air fry cauliflower immediately to a serving platter. Drizzle generously with the remaining reserved Smoky Roasted Red Pepper Sauce. Garnish immediately with the finely chopped fresh parsley or chives for color and fresh flavor.

Tips for Achieving the Crispiest Air Fry Cauliflower

Getting that perfect crispy texture is simple if you follow a few key techniques. This air fry cauliflower recipe relies on a few steps to prevent steaming and maximize browning in the air fryer.

Pat the florets completely dry before tossing with oil and seasonings; residual moisture will steam the cauliflower instead of browning it.
Do not overcrowd the basket; air frying works best when hot air can circulate freely around each piece.
Shake the basket frequently during cooking; this ensures all sides of the cauliflower are exposed to the heat and brown evenly.
For extra crisping, you can lightly dust the coated florets with cornstarch before air frying, though it’s not strictly necessary for this air fry cauliflower recipe.

Make-Ahead Meal Prep Suggestions

This recipe works well for meal prepping, allowing you to get a head start on healthy eating throughout the week.

Prepare the Smoky Roasted Red Pepper Sauce fully up to 5 days in advance and store it in an airtight container in the refrigerator.
Cut the cauliflower florets in advance and store them in the refrigerator in an airtight bag or container for up to 3 days.
To save time on a busy night, reheat any leftovers in the air fryer at 180°C (350°F) for 3-5 minutes to restore crispness, as microwaving makes it soggy.

FAQs

Can I make this in the oven instead of the air fryer?

Yes, preheat oven to 220°C (425°F). Roast the coated cauliflower on a baking sheet for 25-30 minutes, tossing halfway through, until tender and browned. The air fryer typically achieves crispier results faster.

What else can I use the leftover red pepper sauce for?

The sauce is versatile and pairs well with many dishes. Try it on grilled chicken, baked salmon, spread on sandwiches or wraps, or mixed into pasta for a quick meal idea. I also love using it as a dip for fresh vegetables and crackers.

Can I use frozen cauliflower for this recipe?

Yes, but you must thaw the frozen cauliflower completely and then pat it very, very dry with paper towels. Frozen cauliflower tends to be less firm and may not get as crispy as fresh cauliflower.

How do I make the air fry cauliflower spicier?

Add a pinch of cayenne pepper, a few shakes of hot sauce, or a bit of adobo sauce from canned chipotles to the red pepper sauce mixture. Adjust to your preference before blending for this air fry cauliflower recipe.

Why did my cauliflower turn out soggy instead of crispy?

The most common cause is overcrowding the air fryer basket or failing to dry the cauliflower florets adequately before coating. Ensure proper air circulation by cooking in batches if necessary.

Is this a healthy option for meal prep?

This air fry cauliflower recipe is a fantastic healthy eating choice. It’s a low-carb and naturally gluten-free side dish or snack. I often make a big batch on Sunday for quick lunches during the week.

Conclusion

This easy air fry cauliflower recipe with a smoky red pepper drizzle proves that simple vegetables can be the highlight of a meal. The air fryer’s speed and efficiency make it a perfect solution for getting a flavorful, restaurant-quality side dish on the table quickly for healthy family dinners. Save this recipe to Pinterest for later and give this amazing air fry cauliflower recipe a try this week!