Air Fryer Lemon Pepper Cauliflower

No ratings yet

We roast cauliflower florets in the air fryer with a light cornstarch coating, olive oil, and lemon pepper so the exterior crisps while the interior stays tender. A finishing zest and lemon squeeze keep the flavor bright and pepper-forward.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

1.5 lb cauliflower trimmed into 1–1.5-inch florets
2 tablespoon cornstarch
2 tablespoon olive oil
2 teaspoon lemon pepper seasoning store-bought or homemade
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
0.5 teaspoon black pepper freshly cracked
1 tablespoon lemon juice freshly squeezed
1 teaspoon lemon zest finely grated, plus extra for finishing
2 tablespoon flat-leaf parsley chopped, optional for garnish

Equipment

Air fryer basket-style or drawer; 3–5 qt recommended
Mixing bowl large, for tossing florets
Paper towels for drying florets

Method

Preheat the air fryer to 400°F for 3 minutes while you prep the cauliflower.
Dry trimmed florets thoroughly on paper towels, then transfer to a large bowl and toss with cornstarch until lightly dusted.
Add olive oil, lemon pepper, garlic powder, onion powder, kosher salt, black pepper, lemon zest, and lemon juice; toss to coat evenly.
Arrange florets in a single layer in the air fryer basket without crowding; work in batches if needed.
Air fry at 400°F for 10–12 minutes, shaking the basket or flipping florets at 6 minutes, until edges are golden-brown and a fork meets slight resistance.
Transfer to a bowl, sprinkle chopped parsley and extra lemon zest, and serve immediately with an optional squeeze of lemon.

Notes

Do not overcrowd the basket—cook in batches for crisp, browned edges.
Pat florets dry and toss in cornstarch before oil to achieve a crunchy crust.

Tried this recipe?