Lemon Parmesan Air Fryer Broccoli

Ingredients

• 4 cups broccoli florets, cut from a large crown (450 g)
• 1 1/2 tablespoons extra-virgin olive oil (20 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon freshly ground black pepper (1 g)
• 1 teaspoon finely grated lemon zest (2 g)
• 2 tablespoons fresh lemon juice (30 g)
• 1/3 cup finely grated Parmesan cheese (30 g)
• 1/4 teaspoon red pepper flakes, optional (1 g)

Instructions

1. Preheat. Set the air fryer to 390°F and preheat for three minutes. Trim broccoli into bite-size florets. Peel thick stems and cut them smaller than crowns. Dry every piece thoroughly with a clean kitchen towel.
2. Season. Place dry broccoli in a large bowl. Add oil, garlic powder, salt, pepper, and lemon zest. Toss until each floret looks lightly glossy. Keep lemon juice, Parmesan, and pepper flakes aside for later.
3. Arrange. Transfer broccoli to the hot basket and spread it in one uncrowded layer. Leave visible gaps so heat reaches the sides. Cook two batches if needed rather than stacking florets. Keep basket centered in drawer.
4. Cook. Air fry for eight minutes, then shake basket firmly to turn broccoli. Continue four to six minutes, until stems pierce easily and crown tips show dark golden spots. Check early for small florets; color should be toasted, not black.
5. Add Parmesan. Sprinkle Parmesan evenly over the broccoli and shake gently so cheese settles between florets. Air fry for two minutes, until it melts and clings. Watch closely, because finely grated cheese can darken quickly near basket edges.
6. Finish. Transfer broccoli to a serving bowl. Drizzle with lemon juice and add red pepper flakes if using. Taste a stem, adjust salt if needed, and serve immediately while the edges remain crisp.

Notes

• Prepared florets are convenient, but halve oversized pieces so stems and crowns finish together. Dry even bagged broccoli well, since package condensation delays browning.
• Basket sizes vary. Cook two batches when broccoli cannot sit in one layer with visible gaps; the second batch may cook faster.
• Let the basket cool briefly, then rinse it before Parmesan residue dries. Use parchment only beneath food, never loose during preheating.

Nutrition Facts