Air Fryer Frozen Cauliflower (Sumac & Garlic)
This air fried frozen cauliflower features a flavorful crust of antihistamine spices, with an optional kick of heat.
Servings: 2 servings
Calories: 18.08kcal
Ingredients
- 1 medium head 500g organic cauliflower, (cut into florets)
- 2 teaspoons garlic powder
- 1 ½ Tablespoons refined coconut oil alt. lard
- ¾ teaspoon sea salt
- ½ teaspoon black cumin seeds alt. ¼ teaspoon ground black cumin
- ¼ teaspoon hot pepper powder optional, high histamine
- ¼ teaspoon sumac powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground fenugreek
- ⅛ teaspoon ground coriander seed NOT cilantro
- 1 ½ Tablespoons fresh lemon juice optional
Instructions
- Preheat the air fryer to 400°F (205°C) for 5 minutes, and while it heats, take your cauliflower from the freezer and place it into your mixing bowl. If using bagged frozen cauliflower in the air fryer, try lightly hitting the bag against the counter to separate the florets before opening. If too stuck-together, microwave them for 20 seconds or add them to the oven for one minute, then separate them.
- Combine the garlic powder, salt, hot pepper (if using), sumac, black cumin, cumin, coriander, and fenugreek into a small bowl, and mix well.
- Toss the cauliflower, spice blend, and oil together in the bowl until each floret has been coated with a thin layer of oil, then arrange them in a single layer in the air fryer. With all the spices now at least partially frozen, you may need to pack a bit onto the cauliflower to make sure it doesn’t fall to the bottom of the fryer. You may need to do this in 2 batches.
- Air-fry the mixture for 7 minutes, then flip all the florets, and cook them for 3-4 more minutes, until browned and crisp, but not burnt. Check the bottom of the air fryer for any small pieces or spices that may have slipped through, before putting in the second half. Once cooked, toss the florets in lemon juice, if using, and enjoy.
Notes
Lemon Juice. If you can't handle lemon juice, add an extra teaspoon of olive oil and a ½ teaspoon of sumac. It won't taste quite the same, but the olive oil will make up for the lost liquid, the sumac will add some tartness, and using frozen cauliflower ensures that the cell walls are already mostly broken down.
Freezing It. You can freeze this once you've made it, but if you're working from frozen cauliflower initially, then I highly recommend eating all you can of it fresh, because the crispness doesn't translate well after it's been frozen a second time.
Freezing It. You can freeze this once you've made it, but if you're working from frozen cauliflower initially, then I highly recommend eating all you can of it fresh, because the crispness doesn't translate well after it's been frozen a second time.
Nutrition
Serving: 1g | Calories: 18.08kcal | Carbohydrates: 9.75g | Protein: 3.13g | Fat: 10.96g | Saturated Fat: 8.91g | Polyunsaturated Fat: 2g | Sodium: 725.48mg | Fiber: 2.88g | Sugar: 2.55g