LEMON-HERB CAULIFLOWER
makes 4 servings · total 20m · tested

A fast, high-heat vegetable side. The trick is tossing the blistering
hot cauliflower directly into a bowl of melted garlic-herb butter and
lemon juice, creating an instant glaze.

INGREDIENTS
  -- Main --
              cauliflower (cut into medium florets; 1 head (leave one
              flat side per floret))
       30 g   canola oil
       30 g   fresh lemon juice (about 1 lemon)
       15 g   unsalted butter (1 tbsp)
       10 g   fresh garlic (minced; about 2 cloves)
        3 g   fines herbes (dried)
              kosher salt (to taste)
              black pepper (ground; to taste)

STEPS
  Cook & Toss
    1. Prep & Coat: Preheat air fryer to 400°F (200°C). In a bowl, toss
       the cauliflower florets with the canola oil and a generous pinch
       of kosher salt until evenly coated.
    2. Air Fry: Arrange florets in the basket in a single layer (work in
       two batches if needed). Cook for 12–15 minutes, shaking halfway
       through, until edges are deeply browned and crispy.
    3. Build Emulsion Base: While cauliflower cooks, place the butter
       and minced garlic in a large heat-proof bowl. Microwave for 15–20
       seconds to melt the butter and bloom the garlic. Whisk in the
       lemon juice and fines herbes.
    4. The Hot Toss: Immediately dump the blistering hot cauliflower
       directly from the air fryer into the bowl with the lemon-herb
       butter. Toss vigorously so the heat steams the lemon juice and
       glazes the cauliflower. Season with salt and pepper to taste.

EQUIPMENT
  Air fryer, large heat-proof bowl.

FOOD SAFETY
  None.

STORAGE
  Best eaten immediately for maximum crispness. Leftovers can be
  refrigerated for up to 3 days.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/lemon-herb-cauliflower.txt
  https://creativecommons.org/licenses/by/4.0/