I’ve always loved vegetables, but finding ways to make them exciting can be a bit of a challenge. That’s why I turned to my air fryer—it’s honestly a game-changer. With just a few simple ingredients and a few minutes of cooking, you get vegetables that are perfectly crisp on the outside while still tender on the inside. Every bite feels like it’s roasted to perfection without the extra oil or mess.
Broccoli and cauliflower are my go-to combo for a quick side dish that pairs beautifully with almost any meal. What I love most about this recipe is its simplicity: you can throw the vegetables in the air fryer with a little seasoning, and in under 15 minutes, you have a dish that’s flavorful, healthy, and surprisingly addictive. Even if you’re not a veggie fan, this method makes them irresistible.
What You Need To Make This Recipe
Broccoli: Fresh broccoli florets are the star of this dish. Look for firm, bright green florets with tightly closed buds. They provide a natural crunch that holds up beautifully in the air fryer. Broccoli is packed with vitamins, fiber, and antioxidants, making it a nutritious and filling addition to your meal.
Cauliflower: Cauliflower florets complement broccoli perfectly, adding a mild, slightly nutty flavor. Choose heads that are firm and creamy white without brown spots. Its subtle taste allows the seasonings to shine, and it crisps up wonderfully in the air fryer, giving a satisfying texture contrast to the broccoli.
Olive Oil: A light drizzle of olive oil helps the vegetables crisp evenly and adds a touch of richness. Extra-virgin olive oil is preferred for its fruity, peppery flavor, which enhances the natural taste of the vegetables without overpowering them.
Garlic Powder: Garlic powder infuses the vegetables with savory depth. It’s a convenient way to get that garlicky aroma without having to mince fresh cloves. A little goes a long way in giving the broccoli and cauliflower a punch of flavor.
Salt: Salt brings out the natural flavors of the broccoli and cauliflower. I prefer using a fine sea salt because it distributes evenly and enhances the taste of every bite without being overpowering.
Black Pepper: Freshly ground black pepper adds a gentle heat and complexity to the dish. It balances the earthiness of the vegetables and works beautifully with the garlic and olive oil.
Optional: Parmesan Cheese or Red Pepper Flakes: If you want an extra layer of flavor, sprinkle grated Parmesan cheese for a nutty, savory finish or a pinch of red pepper flakes for a subtle kick. Both elevate the dish from simple to irresistible.
Ingredients List
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (freshly ground)
- Optional: 2 tablespoons grated Parmesan cheese or ¼ teaspoon red pepper flakes
How to Make Air Fryer Broccoli and Cauliflower
Prepare the Vegetables
Start by washing the broccoli and cauliflower thoroughly. Pat them dry with a kitchen towel to remove any excess moisture, which helps them crisp better in the air fryer. Cut them into uniform bite-sized florets so they cook evenly.
Season the Florets
In a large mixing bowl, toss the broccoli and cauliflower with olive oil, garlic powder, salt, and black pepper. Make sure every floret is lightly coated to ensure even cooking and flavor.
Preheat the Air Fryer
Preheat your air fryer to 375°F (190°C) for about 3–5 minutes. Preheating helps the vegetables cook evenly and achieve that perfect crispiness.
Air Fry the Vegetables
Place the seasoned florets in the air fryer basket in a single layer, avoiding overcrowding. Cook for 12–15 minutes, shaking the basket halfway through to ensure even cooking. The vegetables should be golden brown and slightly crispy on the edges.
Optional Finishing Touch
If desired, sprinkle Parmesan cheese or red pepper flakes over the vegetables immediately after cooking. Serve hot as a side dish or a healthy snack.
Tips for Making this Recipe
- Don’t overcrowd the basket: Air needs to circulate for the vegetables to crisp properly. Cook in batches if necessary.
- Pat dry thoroughly: Moisture prevents crisping, so make sure your florets are dry before seasoning.
- Uniform sizes: Cutting vegetables to similar sizes ensures they cook evenly.
- Adjust seasoning to taste: Feel free to experiment with smoked paprika, chili powder, or Italian seasoning for extra flavor.
- Serve immediately: These vegetables are best enjoyed hot, right after air frying.
FAQs
Can I use frozen broccoli and cauliflower?
Yes, but make sure to thaw and pat them dry first. Frozen vegetables may release more moisture, which can prevent crisping.
Can I double the recipe?
Absolutely! Just cook in batches to avoid overcrowding the air fryer basket.
How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to bring back crispiness.
Can I add other vegetables?
Yes! Carrots, bell peppers, and zucchini work well with this recipe. Adjust cooking time as needed.
Is this recipe vegan?
Yes! Simply omit the optional Parmesan cheese to keep it entirely plant-based.