Name: Crispy Air-Fried Cauliflower with Cheese and Garlic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 head head of cauliflower, cut into florets; 1 cup shredded cheese (cheddar or mozzarella) (Cheddar gives sharp flavor; mozzarella gives stretch); 3 cloves garlic, minced; 1 tablespoon olive oil (Can substitute with avocado oil for a higher smoke point); Salt and pepper to taste; 1/2 teaspoon paprika (optional) (For color and subtle smokiness); Fresh parsley for garnish (optional)

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I first tried this crispy air-fried cauliflower with cheese and garlic on a rushed weeknight and it instantly became a go-to. It’s a quick, low-fuss side that crisps up beautifully in the air fryer, delivers garlicky flavor, and finishes with gooey cheese—perfect when you want something comforting without heating the oven. If you love bold garlic and melty cheese in easy weeknight recipes, you might also enjoy these garlic and cheese chicken wraps for a fuller meal.

Why you’ll love this dish

This recipe shines because it’s fast, forgiving, and crowd-pleasing. The air fryer gives cauliflower crunchy edges without deep frying, while a little garlic and a blanket of cheese make it feel indulgent. It’s great for weeknight dinners, game-day snacks, or as a kid-friendly veggie side that adults enjoy too.

“Crunchy on the outside, tender inside, and the cheese pull is everything—simple ingredients, big payoff.” — a quick tester’s note

Beyond taste, it’s budget-friendly (one head of cauliflower), minimal prep, and easily scaled up. Want low-carb or vegetarian party bites? This hits those marks.

Step-by-step overview

Preheat the air fryer to 375°F (190°C).
Toss cauliflower florets with olive oil, minced garlic, salt, pepper, and paprika.
Air-fry in a single layer for 12–15 minutes, shaking once for even browning.
Top with shredded cheese and return to the air fryer 2–3 minutes to melt.
Garnish and serve hot.

This short roadmap helps you plan timing: most of the work is hands-off air-frying, so you can prep a salad or sauce while the cauliflower cooks.

What you’ll need

1 head of cauliflower, cut into florets
1 cup shredded cheese (cheddar or mozzarella work well) — cheddar gives sharp flavor; mozzarella gives stretch
3 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon paprika (optional, for color and subtle smokiness)
Fresh parsley for garnish (optional)

Substitutions and notes: use avocado oil if you prefer a higher smoke point. For dairy-free, swap the cheese with a plant-based shredded alternative or nutritional yeast for a savory finish. If you want a saucier finish, serve alongside the roasted vegetables in this roasted cauliflower and broccoli with cheddar cheese sauce for extra indulgence.

Step-by-step instructions

Crispy air-fried cauliflower topped with cheese and garlic served on a plate

Preheat the air fryer to 375°F (190°C). Let it warm for 3–5 minutes so the basket is hot.
In a large bowl, combine the cauliflower florets, olive oil, minced garlic, salt, pepper, and paprika. Toss until every floret is lightly coated.
Arrange the cauliflower in a single layer in the air fryer basket. Don’t overcrowd—work in batches if needed.
Cook for 12–15 minutes, shaking the basket or stirring halfway through so pieces brown evenly. Look for golden, crispy edges and tender centers.
Sprinkle the shredded cheese evenly over the hot cauliflower. Return to the air fryer and cook 2–3 more minutes, until the cheese melts and bubbles.
Remove carefully, garnish with chopped parsley if you like, and serve immediately while the cheese is gooey.

Short action tips: cut florets roughly the same size for uniform cooking; shake the basket gently at the 7–8 minute mark.

Best ways to enjoy it

Serve hot as a snack, side, or light main. Pairing ideas:

With proteins: grilled chicken, pan-seared fish, or the garlic-and-cheese wraps mentioned above for a complete meal.
As part of a veggie platter: place beside roasted or raw vegetables and a yogurt or tahini dip.
On bowls: add to grain bowls over quinoa or rice with a drizzle of lemon-tahini.
For party fare: top with chopped bacon, a squeeze of lemon, or extra herbs and serve on a platter.

For a crunchy contrast, sprinkle toasted breadcrumbs or chopped toasted almonds just before serving, or pair with easy garlic-parmesan fries for a comfort-food spread.

Storage and reheating tips

Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. The cheese may loosen moisture over time, so use within that window for best texture.
Reheat: Return to the air fryer at 350°F (175°C) for 3–5 minutes to re-crisp. The oven broiler can also work—watch closely to avoid burning. Microwave reheats faster but will soften the crispness.
Freeze: You can freeze cooked florets (without reheating the cheese step) in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 375°F (190°C) for 10–12 minutes, then add cheese and melt for 1–2 minutes.

Food safety: cool to room temperature no more than two hours after cooking before refrigerating. Reheat to an internal temperature of 165°F (74°C) if storing for later service.

Helpful cooking tips

Even pieces = even cooking: aim for uniformly sized florets so all pieces brown at the same rate.
Don’t overcrowd: give air room to circulate; batches often produce better crisp.
Mince garlic fine or use pressed garlic so it distributes and doesn’t char too quickly. If your garlic browns too early, mix it in after the first 6–8 minutes of cooking.
Cheese timing: add cheese only at the end to retain crisp edges. If you want a baked-on crust, broil briefly in the oven after melting.
Experiment with heat: add a pinch of chili flakes or a drizzle of sriracha for a spicy kick.

Creative twists

Parmesan-herb: swap the shredded cheese for grated Parmesan and toss with lemon zest and chopped basil.
Buffalo-style: toss the cooked florets in buffalo sauce and top with blue cheese crumbles.
Breading-free spice rub: add smoked paprika, cumin, and coriander for a Middle Eastern twist.
Vegan: skip the cheese, drizzle with garlicky tahini and sprinkle nutritional yeast for umami.
Loaded version: top with crumbled bacon, scallions, and a dollop of sour cream for a “loaded” snack.

Common questions

Q: How long does prep and cook time take?
A: Prep is about 10 minutes (cutting and tossing). Air frying takes 12–15 minutes plus 2–3 minutes to melt the cheese—plan roughly 25–30 minutes total.

Q: Can I use frozen cauliflower?
A: You can, but pat it dry to remove excess ice. Frozen florets release more moisture, so they may steam rather than crisp. Air-fry a few minutes longer and increase temp slightly if needed.

Q: Will the garlic burn in the air fryer?
A: Minced garlic can brown quickly. To avoid burning, toss garlic with the florets but monitor at the halfway shake. If garlic seems to darken too fast, stir in a few minutes later or use garlic powder for a milder, more even flavor.

Q: Is this recipe kid-friendly?
A: Yes—most kids enjoy the crispy texture and melted cheese. Reduce or omit paprika and strong spices to keep flavors simple.

Q: Can I double the recipe?
A: Yes, but cook in batches to avoid overcrowding the air fryer. Overlapping pieces will steam and won’t crisp.

Conclusion

If you want another no-breading, low-oil air fryer veggie recipe to try, check out Crispy Air Fryer Cauliflower – No Breading – Love And Other Spices for inspiration on texture tricks. For a different seasoning profile and step variations, see Air Fryer Cauliflower Recipe – Savory Nothings. And if you’d like a cheesy-focused take, this Air Fryer Cheesy Cauliflower – Pumpkin ‘N Spice explores alternate cheeses and toppings.