This delicious Air Fryer Broccoli and Cauliflower Recipe with Parmesan yields tender insides and crisp, golden edges. Fresh broccoli and cauliflower florets are tossed with butter and savory spices, finished with melting Parmesan, and air fried for a quick, flavorful side. Low-carb and gluten-free, this recipe works well as a side dish, appetizer, or snack.
An air fryer cooks food quickly by circulating hot air around a basket or tray, producing crisp results in less time than a conventional oven and with less oil than deep frying. Air frying broccoli and cauliflower delivers a nutrient-rich side—packed with vitamin C, fiber, and antioxidants—while producing a satisfying texture: lightly browned, crisp edges with a tender center.
Ingredients for Broccoli & Cauliflower Air Fryer Recipe
Fresh broccoli – crowns or pre-chopped florets
Fresh cauliflower – whole head or pre-chopped florets
Butter – any variety (butter, ghee, or a plant-based alternative)
Garlic – minced fresh cloves or garlic powder
Chili flakes – for a touch of heat
Paprika – sweet or smoked, to taste
Salt – to season
Parmesan cheese – freshly grated or shaved for best melting and flavor
How to make air fryer broccoli and cauliflower
Step 1
Wash and cut both vegetables into uniform, bite-sized florets. Smaller, consistent pieces ensure even cooking and a tender center. Place the florets into the air fryer basket in a single layer; work in batches if needed to avoid overcrowding.
Step 2
Mince the garlic finely. Add the garlic to the florets with small chunks of butter, then sprinkle on salt, chili flakes, paprika, and most of the Parmesan (reserve about one tablespoon for garnish). Toss or shake the basket to coat the vegetables evenly.
Step 3
Air fry at 360°F (182°C) for about 20 minutes, shaking or tossing the basket every 5 minutes to promote even browning. Cook time can vary by air fryer model and batch size, so watch closely near the end. When the vegetables are golden and tender, transfer to a serving dish and sprinkle the remaining Parmesan over the top.
How to select the best broccoli and cauliflower for air frying
Choose broccoli with firm stems, crisp leaves, and tightly closed, dark-green florets. For cauliflower, pick a head that is firm, compact, and evenly pale without dark spots. Avoid any heads that feel soft or discolored.
How to prepare broccoli and cauliflower for air frying
Trim about an inch off the broccoli stem, then peel away the tougher outer skin of the stalk and slice the remaining tender part into bite-sized pieces. Remove leaves and separate florets. For cauliflower, remove leaves, quarter the head, remove the core, and break the quarters into florets. Rinse under cold water and drain well, then pat dry to remove excess moisture—this promotes crisping in the air fryer.
Tip: Wash produce just before cooking. A soak in three parts water to one part vinegar for about five minutes can help remove surface debris, then rinse and dry thoroughly.
Pro tips for air frying cauliflower and broccoli
Keep pieces consistently sized for even cooking. Arrange vegetables in a single layer and avoid overcrowding. Shake or toss the basket every 5–6 minutes to prevent burning and to brown all sides evenly.
How long to air fry broccoli and cauliflower
Approximately 20 minutes at 360°F (182°C), shaking the basket every 5 minutes. Adjust time based on your air fryer and how crisp or tender you prefer the vegetables.
What to serve with air-fried cauliflower & broccoli
- Marinated grilled chicken
- Keto bunless hamburgers
- Steak
- Salmon fillets
- Seasoned pork chops
- Scrambled eggs
- Use as a filling for lettuce wraps to make it a main dish
Variations to air-fried cauliflower & broccoli
- Swap chili flakes for black pepper, cayenne, or your favorite pepper blend.
- Try sweet or smoked paprika for different flavor profiles.
- Finish with a squeeze of fresh lemon juice or lemon zest.
- Garnish with fresh parsley or a sprinkle of onion powder.
- Use avocado oil, olive oil, ghee, or coconut oil instead of butter for dairy-free options.
How to store leftovers
Keep leftovers in an airtight container in the refrigerator for 3–5 days. To freeze, spread a single layer of cooled florets on a parchment-lined baking sheet and freeze for 1–2 hours (flash-freeze) so pieces don’t stick together. Transfer frozen florets to a freezer-safe bag or container, labeling with the date.
How to reheat roasted broccoli and cauliflower
Reheat in the air fryer for 2–3 minutes at a similar temperature, shaking once halfway through to restore crispness. Avoid the microwave, which will make the vegetables soggy.
Air Fryer Broccoli and Cauliflower Recipe
Equipment
- Air Fryer
Ingredients
- 1 medium broccoli (about 5.3 oz)
- 1 medium cauliflower (about 5.3 oz)
- ½ cup shredded or shaved Parmesan
- 2 cloves garlic, minced
- 1/3 cup butter
- ½ tsp salt
- 1 tsp chili flakes
- 1 tsp paprika
Instructions
- Cut broccoli and cauliflower into small, uniform pieces and place in the air fryer basket. Work in batches if necessary.
- Chop garlic and distribute evenly. Add small chunks of butter across the florets.
- Season with salt, chili flakes, and paprika. Add most of the Parmesan, reserving 1 tablespoon for garnish, and toss to coat.
- Air fry at 360°F (182°C) for about 20 minutes, shaking the basket every 5 minutes. Cooking times vary by model, so watch for your preferred level of browning.
- Serve topped with the remaining Parmesan and additional chili flakes if desired.
Notes
Variations
- Swap chili flakes for black pepper, cayenne, or a pepper blend.
- Use sweet or smoked paprika for a different flavor.
- Squeeze fresh lemon or add lemon zest before serving for brightness.
- Garnish with parsley or add onion powder for depth.
- Use avocado oil, olive oil, ghee, or coconut oil for dairy-free options.
Storage
Refrigerate leftovers in an airtight container for 3–5 days. For freezing, flash-freeze in a single layer on a parchment-lined sheet for 1–2 hours, then transfer to a freezer-safe bag or container.
Reheating
Reheat in the air fryer for 2–3 minutes, tossing once to retain crispness. Avoid microwaving to prevent sogginess.