- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 230 kcal
Quick summary
“Cauliflower florets seasoned with smoked paprika gain a golden and crunchy crust in the hot air of the air fryer. Accompanied by a classic romesco sauce of roasted bell pepper, ripe tomatoes, and toasted almonds.”
What you need to know
- The airflow at 190°C toasts the edges of the cauliflower quickly while keeping the interior tender.
- Drying the cauliflower well after washing is essential to prevent the pieces from cooking in their own steam.
- The romesco sauce processed with almonds and olive oil creates a thick, velvety, and aromatic paste.
Ingredients
Main
- medium head (approx. 800g) Couve-flor
- tablespoons Extra virgin olive oil
- teaspoon Smoked paprika
- teaspoon Garlic powder
- teaspoon (or to taste) Salt
- teaspoon (or to taste) Ground black pepper
- medium (for the Romesco) Tomates maduros
- medium (roasted and peeled, for Romesco) Red bell pepper
- cup (for the Romesco) Toasted almonds
- cloves (for the Romesco) Garlic
- tablespoon (for the Romesco) Red wine vinegar
- cup (for the Romesco) Extra virgin olive oil
- teaspoon (for the Romesco) Smoked paprika
- teaspoon (for the Romesco) Salt
- pinch (optional, for the Romesco) Pimenta caiena
Instructions
Principal
- Wash and dry the cauliflower well. Cut it into uniform-sized florets, approximately 3-4 cm. This ensures that all pieces cook evenly, reaching the ideal crunchiness in the air fryer.
- In a large bowl, add the cauliflower florets, olive oil, smoked paprika, garlic powder, salt, and black pepper. Mix well until all pieces are evenly covered with the seasonings.
- Preheat your air fryer to 190°C (375°F) for about 5 minutes. Distribute the cauliflower florets in the air fryer basket in a single layer, without overlapping. Cook in batches if necessary to avoid overcrowding.
- Bake for 10-12 minutes, turning or shaking the basket halfway through, until golden and crispy. The professional technique is to observe the color and texture, adjusting the time according to the power of your appliance.
- While the cauliflower roasts, prepare the Romesco sauce. Combine the tomatoes, roasted bell pepper, toasted almonds, garlic, red wine vinegar, olive oil, smoked paprika, salt, and cayenne pepper in a blender or food processor.
- Process the mixture until you get a homogeneous and creamy sauce, but still with a little texture. Taste and adjust salt and seasoning according to your personal taste. The freshness of the ingredients is key here.
- Remove the crispy cauliflower from the air fryer. Serve immediately, accompanied by fresh Romesco sauce. Finish with a touch of chopped parsley, if desired, for a more attractive look and extra freshness.
Chef's tips
- Cut the florets into similar sizes of 3 to 4 cm to ensure simultaneous browning in the basket.
- Shake the air fryer basket halfway through the 12 minutes of cooking to redistribute the heat on the pieces.
- Toast the whole almonds in a dry skillet for 3 minutes before blending to release the oils.
Variations
- Sprinkle finely grated parmesan cheese over the cauliflower in the last 2 minutes of cooking in the air fryer.
- Add broccoli florets mixed with cauliflower to create contrast of colors and textures.
- Add lemon zest and chopped parsley over the finished tray to highlight vegetable freshness.
Substitutions
- The toasted almonds in the romesco can be replaced with blanched hazelnuts or cashews.
- Red wine vinegar can be swapped for sherry vinegar or fresh Sicilian lemon juice.
- Smoked paprika can be replaced with sweet paprika combined with a pinch of ground cumin.
How to store
Keep the cauliflower and romesco sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in the air fryer at 180°C for 3 minutes to recover the original crunchiness.
Can it be frozen?
We do not recommend freezing already roasted cauliflower, as it loses all its crispy texture and becomes mushy after thawing. The romesco sauce, in turn, can be frozen in a sealed container for up to 2 months.
What to serve with
Works very well as a refined appetizer, meeting snack, or side dish for roasted meats and grilled fish.
Frequently asked questions
How to ensure the cauliflower stays crunchy in the air fryer without burning?
Avoid overlapping the pieces in the appliance basket; if necessary, bake in two batches. The free space allows air to circulate and dehydrate the outer skin quickly, creating the golden crust.
What is the correct texture expected for the Spanish romesco sauce?
The texture should be full-bodied and rustic, with tiny pieces of crushed almonds perceptible to the palate, without becoming a completely liquid or overly homogeneous puree.
Is it possible to roast the cauliflower in a regular oven instead of the air fryer?
Yes. Preheat the oven to 220°C, spread the florets on a large greased baking sheet without overcrowding, and bake for 25 to 30 minutes, turning the pieces halfway through until evenly golden.
Can I use raw red bell pepper in the preparation of the romesco sauce?
The traditional sauce requires roasted and peeled bell pepper to obtain a velvety texture and sweet smoky notes. If using raw bell pepper, roast it in the oven or on the stove flame until the skin is charred.
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