Air Fryer Chili-Lime Cauliflower

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Crispy air-fried cauliflower tossed with a bright chili-lime glaze. Quick 24-minute recipe that yields golden edges, tender centers, and a tangy finish that pairs well with bowls or as an appetizer.

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Prep Time 10

Cook Time 14

Total Time 24

Servings: 4 servings

Course: Side Dish / Snack

Cuisine: Mexican-American

Ingredients Equipment Method Notes

Ingredients

1.5 lb cauliflower florets cut into 1–1.5 inch pieces
2 tablespoon neutral oil canola or vegetable oil
1 teaspoon kosher salt
1 teaspoon chili powder
0.5 teaspoon smoked paprika
0.25 teaspoon black pepper freshly ground
2 tablespoon lime juice about 1 lime
1 teaspoon lime zest finely grated
1 teaspoon honey or maple syrup for vegan
2 tablespoon cilantro chopped

Equipment

Air fryer Basket-style or drawer, 3–5 qt capacity recommended
Mixing bowl Large for tossing florets
Measuring spoons For precise spice ratios

Method

Preheat the air fryer to 400°F for 3 minutes while you prepare the cauliflower.
Cut a 1.5–2 lb head of cauliflower into uniform 1–1.5 inch florets; pat completely dry with paper towels.
Toss florets with 2 tablespoon neutral oil, 1 teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper in a large bowl until evenly coated.
Arrange florets in a single layer in the air fryer basket with space between pieces; cook at 400°F for 7 minutes, then shake basket and cook 6–8 more minutes until edges are golden-brown and slightly charred.
Mix 2 tablespoon lime juice, 1 teaspoon lime zest, and 1 teaspoon honey (or maple) in a small bowl; toss hot cauliflower with the lime glaze and 2 tablespoon chopped cilantro just before serving.

Notes

Pat florets fully dry and use a single layer in the basket for best crisping.
Add lime juice after cooking to avoid bitter burnt citrus flavor.

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