Air Fryer Broccoli and Cauliflower

Broccoli and cauliflower get a lovely makeover in the air fryer, with just enough char to bring out their natural sweetness. This simple side feels fresh, crisp, and light, yet rich enough to stand on its own in a meal.

A sprinkle of cheese and a few herbs round out the dish without stealing the spotlight. It’s the kind of recipe that invites you to enjoy every bite without fuss or fussiness—just good vegetables done right.

Ingredients

This simple plate of air-fried broccoli and cauliflower brings out their natural sweetness with a touch of crispiness, finished off with bright, fresh basil and a sprinkle of cheese. It’s an easy way to enjoy veggies that feels cozy and satisfying, perfect as a side or a light snack.

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped

Instructions

Roasting broccoli and cauliflower in the air fryer is a quick way to get tender, slightly crispy veggies with a lovely golden color. The olive oil and spices bring out their natural nutty flavors, and the Parmesan with fresh basil on top finishes it off just right.

1. Prep the veggies: Cut the broccoli and cauliflower heads into bite-sized florets so they cook evenly and crisp up nicely in the air fryer.
2. Toss with olive oil and seasonings: In a mixing bowl, drizzle the olive oil over the florets, sprinkle on the salt, black pepper, and red pepper flakes, then toss gently until everything is evenly coated.
3. Arrange in air fryer basket: Spread the broccoli and cauliflower in a single layer inside the air fryer basket to allow for even cooking and the best crispiness.
4. Air fry until golden: Cook at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway through so the florets brown nicely on all sides without burning.
5. Add the finishing touches: Once cooked, transfer the veggies to a serving bowl, sprinkle with the grated Parmesan cheese, and scatter the chopped fresh basil over the top while still warm.
6. Serve and enjoy: Give it one last gentle toss to combine the cheese and basil with the hot veggies and enjoy immediately, maybe with some crusty bread to soak up any flavorful bits.

Tweaks and Additions

This roasting method is a great base for an easy veggie dish, but there are plenty of little tweaks to dial up the flavor or add your own Italian twist. Try one or combine a few for a dish that feels just right for your table.

• Add minced garlic: Toss a clove or two of finely chopped garlic with the veggies before roasting for a warm, aromatic lift that’s classic Italian comfort food.
• Swap Parmesan for Pecorino Romano: For a slightly sharper, saltier finish, try Pecorino Romano—it’s bold but balances beautifully with roasted veggies.
• Include a squeeze of fresh lemon juice: Just before serving, a little lemon juice will brighten the flavors and add that perfect zing to cut through the richness.
• Sprinkle toasted pine nuts on top: Add a bit of crunch and that nutty, buttery flavor pine nuts bring, making each bite even more satisfying.
• Use smoked paprika instead of red pepper flakes: For a subtle smoky warmth without too much heat, smoked paprika is a lovely swap.
• Add a handful of cherry tomatoes: Toss them in with the broccoli and cauliflower before roasting— they’ll blister and soften, adding a burst of sweet juiciness.
• Finish with a drizzle of balsamic glaze: Sweet and tangy, a little balsamic glaze over the warm veggies adds a depth of flavor that’s hard to resist.
• Stir in a spoonful of capers before serving: These little bursts of briny goodness elevate the dish and bring a taste of the Mediterranean straight to your plate.