Crispy Frozen Cauliflower in Air Fryer with Parmesan and Old Bay
A quick and tasty recipe for frozen cauliflower, cooked in an air fryer until golden and crispy, with Parmesan and Old Bay seasoning.
Steps
- 1
Preheat the air fryer to 350°F (177°C) for 5 minutes.
- 2
In a bowl, toss frozen cauliflower florets with olive oil, garlic salt, Old Bay seasoning, and minced garlic (if using) until evenly coated.
- 3
Transfer the cauliflower to the air fryer basket in a single layer, without overcrowding.
- 4
Air fry for 12–14 minutes, shaking the basket halfway through for even cooking.
- 5
For extra crispiness (optional), lightly spray with oil, increase temperature to 400°F (200°C), and cook for another 2–3 minutes.
Shopping list
500g frozen cauliflower florets, 2 tbsp olive oil, 3 tbsp grated Asiago or Parmesan cheese, 1/2 tsp garlic salt, 1 tsp Old Bay seasoning, 1 tbsp minced garlic (optional)
Recipe story
Cauliflower has been cultivated since ancient times in the Mediterranean region, prized by Greeks and Romans. During the Middle Ages, it became popular in Middle Eastern and Western European cuisines. This modern recipe with Parmesan and Old Bay combines Italian and American influences, turning a simple vegetable into a crispy, flavorful snack.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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