Air fryer recipe · Sides
Fiery Harissa Cauliflower
Charred cauliflower florets glazed in smoky harissa with caramelised crispy tips.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 1.7 gprotein
- 7.3 gcarbs
- 4.9 gfat
- 1.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Harissa paste3 tbsp
- Olive oil2 tbsp
- Honey1 tbsp
- Ground cumin1 tsp
Method
Cut even florets
Break the cauliflower into bite-sized florets that are all a similar size so they cook at the same pace. Cutting them a touch smaller opens up more surface area, and more surface means more crisp, browned edges.
Whisk the glaze
Stir the harissa, olive oil, honey, cumin, and a pinch of salt into a thick, clingy paste. The honey is not just for sweetness, it helps the edges caramelise and turn sticky-brown instead of staying pale.
Coat thoroughly
Tip in the florets and toss until every piece is slicked red, working the glaze into the cut faces too. Those flat cut sides sit against the hot basket and crisp the most, so do not leave them bare.
Spread for char
Lay the florets in a single layer with the cut sides facing down for the deepest browning. Give each piece a little room, because a crowded basket traps steam and the cauliflower ends up soft rather than roasted.
Air-fry until charred
Air-fry at 200°C for 16 min, shaking the basket once or twice so the colour is even. They are ready when the tips are darkened and a fork slides easily into the stems.
