Air Fryer Shawarma Cauliflower

• 1 large headcauliflower — cut into bite-size florets — organic if you can
• 2 tbspolive oil — extra-virgin
• 1.5 tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika
• 1/2 tspground turmeric
• 1/4 tspground cinnamon
• 1 tspfine sea salt
• 1lemon — half for the rub, half to finish
• 2 tbspfresh parsley — chopped, to finish

Method

1. 01

   Cut the cauliflower into even, bite-size florets — uniform pieces cook at the same rate and crisp together. Dry them well; a wet floret steams instead of roasting.

2. 02

   In a big bowl, whisk the oil with the cumin, coriander, paprika, turmeric, cinnamon, salt, and a squeeze of lemon. Add the florets and toss until every piece is rust-red and slick.

3. 03

   Air fry at 380°F for 18 minutes, shaking the basket twice, until the edges are charred-dark and the florets are tender to a knife but still have bite.

4. 04

   Tip onto a platter, hit with the remaining lemon and the parsley, and serve warm — in wraps, over rice, or straight off the plate.