Breville Test Kitchen
Air-Fried Lemony Cauliflower
Super convection speed means the cauliflower is roasty and toasty in just 12 minutes. Zingy lemon dressing, crunchy pistachios and a sprinkling of ruby red pomegranate seeds makes this almost too pretty to eat. Almost!
50 mins total time
20 mins active time
Easy
Serves 4-6
Ingredients
Measurements:
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 shallotvery thinly sliced
⅓ cup pomegranate seeds
¼ cup coarsely chopped roasted pistachios
Leaves from 3 sprigs mintthinly sliced
Lemon vinaigrette
1 tsp lemon zest
4 tsp lemon juice
¾ tsp sugar- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 3 tbsp olive oil
Instructions
- 1Place 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.
- 2Arrange cauliflower in a single layer on the airfry basket. Select AIRFRY/450°F/ SUPER CONVECTION/12 minutes and press START to preheat oven.
- 3Cook cauliflower in rack position 4 until edges are deeply browned and caramelized, tossing occasionally with tongs or rubber spatula, about 12 minutes.
- 4Let cauliflower cool in airfry basket while preparing vinaigrette.
- 5For the lemon vinaigrette; In a medium bowl, combine lemon zest and juice, sugar, salt and pepper. Slowly drizzle in olive oil, whisking until emulsified.
- 6Transfer 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.
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