Air fry broccoli and cauliflower at 380°F for 10–14 minutes, tossing halfway, until tender with browned edges.
Broccoli and cauliflower can turn into two totally different dinners. One batch comes out sweet and browned. The next is pale, soggy, and a little bitter. The fix isn’t fancy gear. It’s cut size, dryness, spacing, and when you add seasoning.
This guide gives you a repeatable method that works in basket and oven-style air fryers. You’ll get crisp edges, fork-tender centers, and a clean way to adjust for frozen veg, big florets, or a crowded basket.
Quick Setup Checklist Before You Start
Do these small moves and you’ll stop chasing your air fryer from batch to batch.
- Dry veg well: Water turns seasoning into paste and blocks browning.
- Cut to match: Keep broccoli and cauliflower pieces close in size so they finish together.
- Use enough oil to coat: A thin sheen helps heat hit each edge.
- Leave space: Air needs gaps to crisp.
- Toss halfway: One shake fixes hot spots.
| Cut And Starting Condition | Temp | Time And Notes |
|---|---|---|
| Broccoli florets, 1.5–2 in | 380°F | 10–12 min; shake at 6 min; edges brown first |
| Cauliflower florets, 1.5–2 in | 380°F | 11–14 min; shake at 7 min; cook 1–2 min longer than broccoli |
| Mixed broccoli + cauliflower, matched size | 380°F | 10–14 min; pull broccoli early if it’s smaller |
| Small “bite” pieces, 1 in | 400°F | 7–9 min; fast browning; watch after 6 min |
| Large florets, 2.5–3 in | 375°F | 14–18 min; shake twice; centers soften before edges char |
| Frozen florets, straight from freezer | 390°F | 12–16 min; no thaw; shake twice; expect less browning |
| Blanched then chilled (meal prep) | 400°F | 6–8 min; quick reheat; add spices after 2 min so they don’t burn |
| Roasting-style “char” finish | 400°F | Add 1–3 min at end; stop when tips look toasted, not black |
Cooking Broccoli And Cauliflower In An Air Fryer With Crisp Edges
If you’re here for how to cook broccoli and cauliflower in an air fryer, this prep section is where wins happen. Get the surface dry, match the cut, then season at the right time.
Air fryers cook fast. That speed is great, yet it punishes sloppy prep. Set up your veg like you mean it and the rest is easy.
Wash, Dry, Then Season
Rinse broccoli and cauliflower under running water, then dry them like you’re wiping down a cutting board. A salad spinner works for florets. A clean towel works too.
Food safety guidance for produce is clear: rinse under running water and skip soap or produce wash. The FDA spells it out in Selecting and Serving Produce Safely.
Cut For Even Cooking
For mixed batches, aim for 1.5–2 inch florets across. Slice thick broccoli stems into coins or short sticks so they keep up. For cauliflower, trim the core, then break into florets with flat sides. Those flat sides brown like little steaks.
Salt Timing: Early Or Late
Salt pulls moisture. If you salt the veg and let it sit, you’ll see droplets. That can slow browning. Two easy options work:
- Cook first, salt last: Best for crisp edges.
- Salt and rest 5 minutes, then blot: Best when you want softer centers.
How To Cook Broccoli And Cauliflower In An Air Fryer Step By Step
This is the baseline method. Once you nail it, you can swing it toward crisp, tender, spicy, cheesy, or saucy without losing texture.
1) Preheat And Set Up The Basket
Preheat 3 minutes at 380°F. If your model has no preheat button, just run it empty. Preheating helps the first side sear instead of steam.
Lightly oil the basket if food tends to stick. Skip cooking spray that contains lecithin if your manual warns against it.
2) Coat The Veg Evenly
Use 1 to 2 teaspoons oil per pound of florets. Toss until each piece has a thin shine. Add black pepper, garlic powder, and a pinch of chili flakes if you like heat.
If you want a “roasted” vibe, add 1 to 2 teaspoons grated Parmesan after cooking, not before. Cheese on the way in can melt, drip, and burn on the basket.
3) Cook In A Single Layer
Spread the florets out. A little overlap is fine, yet a piled basket steams the veg. If you’re feeding a crowd, run two quick batches. The second batch often cooks faster since the air fryer is already hot.
4) Shake, Check, Then Finish
At the halfway point, shake the basket or toss with tongs. Then check one broccoli stem and one cauliflower core. You want them tender with a little bite.
Finish with 1 to 3 extra minutes at 400°F if you want darker tips. Stop once the smallest pieces look toasted.
Seasoning Paths That Work Each Time
Broccoli and cauliflower love bold seasonings, yet air fryers can scorch delicate spices. Use one of these patterns and you’ll get flavor without bitter bits.
Simple Garlic Lemon
- Oil + salt after cooking
- Garlic powder before cooking
- Lemon zest and a squeeze of lemon right after
Smoky Paprika Ranch
- Oil + smoked paprika + onion powder before cooking
- After cooking: a dusting of dried dill and a spoon of yogurt ranch
Spicy Sesame Soy
- Cook with oil and pepper only
- After cooking: toss with 1–2 teaspoons soy sauce, a few drops toasted sesame oil, and chili crisp
Curry Lime Crunch
- Before cooking: oil + curry powder + pinch of salt
- After cooking: lime juice + chopped peanuts or cashews
Fresh Vs Frozen: What Changes In The Basket
Fresh florets brown faster because their surface dries out quickly. Frozen florets carry ice crystals and extra surface water. They still cook well, yet the texture shifts a bit.
Using Frozen Broccoli And Cauliflower
Skip thawing. Thawed veg often turns wet and limp. Toss frozen florets with 1 tablespoon oil per pound and cook at 390°F for 12 to 16 minutes. Shake twice.
Want more browning? Once the veg is hot and the surface looks dry, add 2 minutes at 400°F. Expect a softer bite than fresh.
Mixing Fresh And Frozen In One Batch
If you mix them, the fresh pieces can overcook while frozen pieces catch up. It’s doable if you stage it:
- Cook frozen florets 5 minutes at 390°F.
- Add fresh florets, toss, then cook 7–10 more minutes.
- Salt and add sauces at the end.
Don’t Skip These Small Texture Tricks
These are the moves that turn “fine” into “can’t stop snacking.”
Use Flat Sides On Purpose
When you break florets, you’ll get some pieces with flat faces. Lay a few flat faces down. They brown faster, like a mini sheet-pan roast.
Add A Pinch Of Sugar For Extra Browning
If your broccoli tastes a little sharp, a pinch of sugar in the seasoning can round it out and help edges caramelize. Keep it tiny, around 1/8 teaspoon per pound.
Finish With Acid, Not More Salt
A squeeze of lemon, a splash of vinegar, or a spoon of salsa wakes up cooked veg. Add it after cooking so the basket stays dry.
Timing Adjustments For Different Air Fryers
Air fryers run hot, yet they don’t all run the same. Basket models often cook faster than oven-style units. Your first run is your calibration run.
Use Color As Your Timer
Look for browned tips on broccoli and golden spots on cauliflower. If you only see pale green and white, keep going. If you see black specks on tiny bits, pull the batch and lower the next run by 10°F.
Track One Simple Note
Write down three things the first time: cut size, temp, and the minute you liked the texture. That single note makes your next batch easier than guessing.
Common Problems And Fast Fixes
If your batch isn’t hitting the mark, it’s almost always one of these.
Soggy Veg
- Dry the florets more.
- Use less crowding and run two batches.
- Salt at the end.
Bitter Or Burnt Spices
- Add paprika, chili powder, and herb blends after 5 minutes of cooking.
- Use garlic powder, not fresh minced garlic, at the start.
Hard Centers
- Cut smaller, or drop temp to 375°F and cook a bit longer.
- For thick cauliflower cores, microwave 60 seconds before air frying.
Uneven Browning
- Shake once, then shake again near the end.
- Rotate trays in oven-style units if your model has multiple racks.
Flavor Add-Ins By When To Add Them
This table keeps seasonings from burning while still sticking to the veg.
If you’ve ever opened the basket and smelled burnt paprika, this timing chart is your friend. Air fryers push hot air hard, so spices that behave in an oven can scorch here.
| Add-In | When To Add | Why It Works |
|---|---|---|
| Parmesan, feta, shredded cheese | After cooking | Melts on hot veg without smoking in the basket |
| Fresh garlic, minced ginger | Last 2 minutes | Fragrant, less bitter, less sticking |
| Dry spice blends with sugar | Halfway point | Lower burn risk, still clings |
| Fresh herbs | After cooking | Stay bright and don’t wilt into the basket |
| Soy sauce, vinegar, hot sauce | After cooking | Keeps the basket dry so edges stay crisp |
| Bread crumbs, crushed nuts | Last 3 minutes | Toast fast and add crunch |
Serving Ideas That Keep The Crunch
These veggies can be the whole meal or a side that makes plain chicken feel less boring. Keep the basket batch dry, then add wet toppings at the plate.
Fast Bowl Builds
- Mediterranean: serve with hummus, cherry tomatoes, and a drizzle of olive oil.
- Taco night: pile onto tortillas with black beans, salsa, and lime.
- Protein add: toss with cooked chickpeas or diced chicken, then finish with lemon.
Kid-Friendly Moves
Go lighter on spice, then add a dip. Ranch, yogurt-based sauces, or a simple cheese sprinkle works. Cut pieces closer to 1 inch so kids get more browned tips and fewer thick stems.
Meal Prep, Storage, And Reheat
Air-fried broccoli and cauliflower taste best right away. Leftovers still work if you treat them like roasted veg, not steamed veg.
Cool Fast, Store Dry
Let the veg cool on a plate in a single layer for 10 minutes so steam can escape. Then store in a container lined with a paper towel. This cuts down on moisture.
Reheat For Crisp Edges
Reheat at 380°F for 3 to 5 minutes. Skip the microwave if you want crunch. If you’re adding sauce, warm the veg first, then toss with sauce at the end.
One-Page Cook Sheet You Can Pin To Your Fridge
- Cut size: 1.5–2 in florets, stems sliced to match
- Dryness: rinse, then dry well
- Oil: 1–2 tsp per lb (frozen: 1 tbsp per lb)
- Base cook: 380°F for 10–14 min, shake halfway
- Extra char: 400°F for 1–3 min at end
- Salt: after cooking for crisp edges
- Sauces: after cooking so the basket stays dry
If you’re rinsing produce, stick with running water and skip soap. The USDA answers this directly in How should fresh produce be washed before eating?.
Once you’ve run this method once, how to cook broccoli and cauliflower in an air fryer stops being a question and turns into a quick weeknight move.
Now you’ve got a method, a timing table, and a seasoning plan. Next time the basket comes out pale, you’ll know what knob to turn: dryness, spacing, temp, or timing.