Ingredients
Scale
- 1 large head of broccoli (about 1 pound), cut into bite-sized florets
- 1.5 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon zest (from one large lemon)
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: A pinch of red pepper flakes for heat
Instructions
- Start by washing your broccoli thoroughly under cold water. The most important trick for crispiness is ensuring the florets are completely dry. Use a clean kitchen towel or paper towels to pat them dry. Cut the head into uniform, bite-sized florets so they cook evenly. In a large mixing bowl, toss the broccoli florets with the olive oil, garlic powder, salt, and pepper. Ensure every nook and cranny of the florets is lightly coated in the seasoned oil.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Once hot, place the seasoned broccoli into the air fryer basket. Spread them out in a single layer; if your air fryer is small, work in batches to avoid overcrowding. Cook the broccoli for 8 to 10 minutes. At the halfway mark (around 5 minutes), remove the basket and give it a good shake to ensure the florets brown evenly on all sides. Cook until the edges are dark brown and crispy.
- Transfer the hot broccoli to a serving bowl immediately. While the broccoli is still steaming, sprinkle the fresh lemon zest over the top. The residual heat will release the essential oils in the zest, creating a wonderful aroma. If you are using Parmesan cheese or red pepper flakes, toss them in now. Serve immediately while the texture is at its peak crunchiness.
- Cook Time: 15 minutes