Air Fryer Cauliflower Steaks With Lemon and Paprika

These air fryer cauliflower steaks have browned, lightly crisp edges, tender centers, smoky paprika, and a bright lemon finish. Cook 1-inch-thick steaks at 400°F (204°C) for about 14–18 minutes, preheating the air fryer for 3 minutes first. Flip the steaks carefully halfway through; don’t shake the basket, or they may break apart.

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lemon, for 1 tablespoon juice and wedges to serve

How To Make It

1. Rinse the cauliflower under running water and pat it thoroughly dry. Remove the outer leaves, but keep the core intact. Set the head stem-side down and cut through the core to make two sturdy, approximately 1-inch-thick center steaks. Save the loose outer florets for another recipe.
2. Preheat the air fryer to 400°F (204°C) for 3 minutes with its basket or crisper plate in place. In a small bowl, stir together the olive oil, paprika, garlic powder, salt, and pepper. Gently brush both sides of each steak with the mixture, including the crevices between florets.
3. Place the steaks directly on the air fryer’s perforated basket or crisper plate in a single layer, leaving space around them. Cook in batches if they do not fit without overlapping. No pan or liner is needed; keeping the perforations open helps hot air circulate.
4. Air fry at 400°F (204°C) for 14–18 minutes total. At about 7–9 minutes, use a wide spatula to turn each steak without pulling the florets from the core. Check toward the end: the edges should be browned and the thick center should yield to a fork. Add a couple of minutes if needed.
5. Transfer carefully to plates. Squeeze about 1 tablespoon lemon juice over the two steaks and serve with the remaining lemon wedges.

Tips

Choose a large, compact cauliflower head; the center slices are the ones most likely to stay together. A wide spatula is gentler than tongs when flipping. Drying the cauliflower and adding lemon after cooking help preserve its browned edges. Air fryers vary, so use the fork-tender center and browned surface—not the clock alone—to judge doneness.

If you use parchment despite the direct-basket method, check your appliance’s instructions, leave room for airflow, and never put loose parchment in an empty preheating air fryer.

Serve these warm as a flavorful vegetable side or the centerpiece of a grain bowl.