This simple and tasty cauliflower can be made by simply combining a bit of curry and after a few minutes in the air-fryer you will have a super healthy side dish.
To all my US friends, I hope you all had a wonderful and safe time celebrating our Independence Day…as a matter of fact we just came back from Philadelphia, where it all happen years and years ago. I learned so much about our founding fathers and the impact of their wives during the years before and after the declaration. I remember visiting Philly before immigrating to US, and at that time I was young and did not mean much,just another place to visit. How things and perception change…I was very touched and emotional as I listened to the events of the time. So much to see and learn…and yes, we visited so many cafes around the town…it was amazing.
Here I am again with another recipe using the air-fryer…I must confess that this is one of the most used gadget in my kitchen and I regret not getting it earlier…I have been experimenting with all kind of food, and so far I am pretty content with the results, especially that so little oil is needed if any in order to accomplish flavorful dishes. Moreover, it is so easy to clean…which is a very important element when it comes to everyday cooking…with no more words, I will go ahead with this week recipe.
Ingredients:
1 head of cauliflower cut into small florets, about ¾ in.
1 ½ tablespoon olive oil
1 to 2 teaspoons curry powder
Salt and pepper to taste
Method:
Preheat the air fryer to 350°F
In a bowl, toss together the cauliflower, olive oil, curry powder, salt and pepper.
Place the cauliflower in the fry basket and insert into the air-fryer. Cook until the cauliflower is lightly browned, about 6 to 7 minutes, gently shake the basket halfway through roasting.
Transfer the cauliflower to a bowl and serve hot/warm.
If you enjoy this recipe using air-fryer, you might want to check on the following ones…
Did you know that cauliflower is from the Brassicaceae family? The same family from broccoli, cabbage, brussels sprouts, kale and collard green.
