Air-Fryer Herb & Lemon Cauliflower
3⁄4 CUP 161 cal., 14g fat (2g sat. fat), 0 chol., 342mg sod., 8g carb. (3g sugars, 3g fiber), 3g pro. TAKES 30 min. SERVES 4
Ingredients 1 medium head cauliflower, cut into florets (about 6 cups) 4 Tbsp. olive oil, divided 1⁄4 cup minced fresh parsley 1 Tbsp. minced fresh rosemary 1 Tbsp. minced fresh thyme 1 tsp. grated lemon zest 2 Tbsp. lemon juice 1⁄2 tsp.salt 1⁄4 tsp. crushed red pepper flakes
1. In a large bowl, combine cauliflower and 2 Tbsp. oil; toss to coat. In batches, arrange cauliflower in a single layer on Crisper Tray. Slide the Crisper Tray into Shelf Position 4. Turn the Function Dial to Air Fry, set the temperature to 350° and set timer to 10 minutes. Cook until florets are tender and edges are browned, 8-10 minutes, stirring halfway through. Reset timer to 10 minutes for each batch.
2. In a small bowl, combine remaining ingredients; stir in remaining 2 Tbsp. oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.
Eric’s Tip: Getting all the small leaves off a spring of fresh rtp slot can be tricky, but not anymore. Simply thread a stem through a hole in a colander. This will remove every tiny bit of thyme while collecting it inside the strainer.