Whole Roasted Cauliflower
Whole Roasted Cauliflower features a head of cauliflower coated in Greek yogurt, turmeric, and cumin; air fry at 375°F for 25 minutes until golden with a spiced crust.
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Method
- 1
Trim cauliflower so it sits flat. If large, cut in half to fit your air fryer.
- 2
Mix yogurt with all spices. Rub the mixture all over the cauliflower, getting into the crevices.
- 3
Drizzle with olive oil. Air fry at 375°F for 20-25 minutes until deeply golden and a knife slides easily into the center.
- 4
Drizzle with tahini and lemon juice. Top with cilantro and pine nuts.
- 5
Slice into wedges and serve as a showpiece side dish.
Pro tip. Size matters — make sure the cauliflower fits with the lid closed. The yogurt coating creates a gorgeous crust while keeping the inside tender. Check doneness with a knife through the stem.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 40 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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