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One large head cauliflower (about 1 ¾ pounds; 793g), tough outer leaves and core removed

2 tablespoons (30ml) neutral oil such as canola or vegetable oil

1 tablespoon (15ml) water

½ teaspoon kosher salt; if using table salt use half as much by volume

½ teaspoon freshly ground black pepper

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1. Preheat a 6-quart air fryer to 400°F (205ºC) for 5 minutes. Cut cauliflower into 8 wedges, then cut into 2-inch florets (should be about 4 cups total). In a large bowl, toss cauliflower with oil, water salt and pepper until well coated; use your hands to make sure all nooks and crannies are coated with oil and seasonings.

2. Arrange half (about 2 cups) of the florets into the preheated air fryer basket; cook, shaking basket twice during cooking, until tender and well browned, 10 to 12 minutes. Transfer to a bowl and cover to keep warm; and repeat cooking with the remaining cauliflower. Combine cauliflower and serve.

Variations

Curry and Cumin: Add 2 teaspoons Madras-style curry powder, ½ teaspoon garlic powder, and ½ teaspoon ground cumin with the oil to toss with the raw cauliflower in step 1.

Dill and Lemon: In a large bowl, toss the roasted cauliflower with 2 tablespoons minced fresh dill, ½ teaspoon lemon zest, and 1 tablespoon lemon juice before serving.

Buffalo-Style: In a small bowl, whisk 2 tablespoons melted butter with 2 tablespoons Frank's Red Hot Sauce or other Louisiana-style hot sauce to combine. Once cauliflower is done roasting, transfer to a large bowl and toss with the prepared buffalo sauce before serving.