Air-Fried Lemony Cauliflower
By Breville
Images
Serves
Serves 4-6
Ingredients
1 medium head cauliflower (about 2 pounds)
cut into medium-sized florets
4 tsp olive oil
¾ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
1 small shallot, very thinly sliced
⅓ pomegranate seeds
¼ cup coarsely chopped roasted pistachios
Leaves from 3 sprigs mint, thinly sliced
4 tsp lemon juice
¾ tsp sugar
¾ tsp kosher salt
¼ tsp freshly ground black pepper
3 tbsp olive oil
cut into medium-sized florets
4 tsp olive oil
¾ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
1 small shallot, very thinly sliced
⅓ pomegranate seeds
¼ cup coarsely chopped roasted pistachios
Leaves from 3 sprigs mint, thinly sliced
Lemon vinaigrette:
1 tsp lemon zest4 tsp lemon juice
¾ tsp sugar
¾ tsp kosher salt
¼ tsp freshly ground black pepper
3 tbsp olive oil
Procedure
Place cauliflower in a large bowl. Drizzle with olive oil and toss well to evenly coat. Sprinkle with salt, pepper and garlic powder and toss again to evenly coat.
Arrange cauliflower in a single layer on the airfry basket. Select AIRFRY/450°F/ SUPER CONVECTION/12 minutes and press START to preheat oven.
Cook cauliflower in rack position 4 until edges are deeply browned and caramelized, tossing occasionally with tongs or rubber spatula, about 12 minutes.
Let cauliflower cool in airfry basket while preparing vinaigrette.
For the lemon vinaigrette; In a medium bowl, combine lemon zest and juice, sugar, salt and pepper. Slowly drizzle in olive oil, whisking until emulsified.
Transfer cooled cauliflower to a large bowl and drizzle with vinaigrette. Add shallot, pomegranate seeds, pistachios and mint and toss to combine. Serve chilled or at room temperature.
Arrange cauliflower in a single layer on the airfry basket. Select AIRFRY/450°F/ SUPER CONVECTION/12 minutes and press START to preheat oven.
Cook cauliflower in rack position 4 until edges are deeply browned and caramelized, tossing occasionally with tongs or rubber spatula, about 12 minutes.
Let cauliflower cool in airfry basket while preparing vinaigrette.
For the lemon vinaigrette; In a medium bowl, combine lemon zest and juice, sugar, salt and pepper. Slowly drizzle in olive oil, whisking until emulsified.
Transfer cooled cauliflower to a large bowl and drizzle with vinaigrette. Add shallot, pomegranate seeds, pistachios and mint and toss to combine. Serve chilled or at room temperature.
Air-Fried Lemony Cauliflower
By Breville
Serves
Serves 4-6
Ingredients
1 medium head cauliflower (about 2 pounds)
cut into medium-sized florets
4 tsp olive oil
¾ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
1 small shallot, very thinly sliced
⅓ pomegranate seeds
¼ cup coarsely chopped roasted pistachios
Leaves from 3 sprigs mint, thinly sliced
4 tsp lemon juice
¾ tsp sugar
¾ tsp kosher salt
¼ tsp freshly ground black pepper
3 tbsp olive oil
cut into medium-sized florets
4 tsp olive oil
¾ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
1 small shallot, very thinly sliced
⅓ pomegranate seeds
¼ cup coarsely chopped roasted pistachios
Leaves from 3 sprigs mint, thinly sliced
Lemon vinaigrette:
1 tsp lemon zest4 tsp lemon juice
¾ tsp sugar
¾ tsp kosher salt
¼ tsp freshly ground black pepper
3 tbsp olive oil
Procedure
Place cauliflower in a large bowl. Drizzle with olive oil and toss well to evenly coat. Sprinkle with salt, pepper and garlic powder and toss again to evenly coat.
Arrange cauliflower in a single layer on the airfry basket. Select AIRFRY/450°F/ SUPER CONVECTION/12 minutes and press START to preheat oven.
Cook cauliflower in rack position 4 until edges are deeply browned and caramelized, tossing occasionally with tongs or rubber spatula, about 12 minutes.
Let cauliflower cool in airfry basket while preparing vinaigrette.
For the lemon vinaigrette; In a medium bowl, combine lemon zest and juice, sugar, salt and pepper. Slowly drizzle in olive oil, whisking until emulsified.
Transfer cooled cauliflower to a large bowl and drizzle with vinaigrette. Add shallot, pomegranate seeds, pistachios and mint and toss to combine. Serve chilled or at room temperature.
Arrange cauliflower in a single layer on the airfry basket. Select AIRFRY/450°F/ SUPER CONVECTION/12 minutes and press START to preheat oven.
Cook cauliflower in rack position 4 until edges are deeply browned and caramelized, tossing occasionally with tongs or rubber spatula, about 12 minutes.
Let cauliflower cool in airfry basket while preparing vinaigrette.
For the lemon vinaigrette; In a medium bowl, combine lemon zest and juice, sugar, salt and pepper. Slowly drizzle in olive oil, whisking until emulsified.
Transfer cooled cauliflower to a large bowl and drizzle with vinaigrette. Add shallot, pomegranate seeds, pistachios and mint and toss to combine. Serve chilled or at room temperature.