Ingredients
Scale
- 1 large head of broccoli (approximately 1 lb), cut into bite-sized florets
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large lemon (for zesting and juicing)
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: Red pepper flakes for a bit of heat
Instructions
- Start by washing your broccoli head thoroughly under cold water. Pat the broccoli completely dry with a kitchen towel or paper towels; moisture is the enemy of crispiness. Cut the head into uniform, bite-sized florets so they cook at the same rate. In a large mixing bowl, toss the broccoli florets with the olive oil, garlic powder, salt, and pepper. Ensure every nook and cranny of the florets is lightly coated in oil and seasoning.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned broccoli into the air fryer basket in a single layer. Do not overcrowd the basket, as air needs to circulate freely to create that crispy texture. Cook for 8 to 10 minutes. At the halfway mark (around 5 minutes), pull the basket out and give it a good shake to flip the florets. The broccoli is done when the edges are dark brown and crispy.
- Transfer the hot broccoli to a serving bowl immediately. Use a microplane or fine grater to zest the entire lemon directly over the florets. Squeeze about a tablespoon of fresh lemon juice over the top for extra acidity. If you are using Parmesan cheese or red pepper flakes, sprinkle them on now while the broccoli is still hot so they adhere well. Serve immediately while the texture is at its peak crunch.
- Cook Time: 20 minutes