Roasted cauliflower is popular in Western kitchens as a simple oven side, but the version I grew up eating in Beijing was cauliflower stir fried in a wok with dried chilies, garlic, and a splash of soy sauce, so the flavors on this air fryer version are much closer to what my family cooked at home. If you like cauliflower you should also try my stir-fried cauliflower with tomato sauce.
I remember I started cooking cauliflower in the air fryer one summer when my oven was already doing too much work and the kitchen was warm enough. My husband is the one who eats the most of it, and I love that the air fryer gives me perfectly charred, tender cauliflower in about the same amount of time it takes to steam a pot of rice.
The recipe I’m showing you today is made in the air fryer, but I also include an oven option in the FAQ section below. The first stage roasts the seasoned florets until the edges are nicely charred, and the second finishes them with green onion and soy sauce so every piece gets coated without burning the seasoning. It can’t get much easier than this! Make it the next time you need a quick Chinese vegetable side for a weeknight dinner, and be sure to follow my cooking tips.
Ingredients
For this Chinese-spiced air fryer cauliflower, the shopping list is short and everything except the head of cauliflower comes off my Chinese spice shelf. Here is what I use:
Cauliflower: I use a small head cut into bite-size florets. I do not recommend frozen cauliflower for this recipe.
Olive oil: I use olive oil for a slightly lighter finish, but any neutral oil works.
Chinese chili flakes: I use Chinese chili flakes for a heat that stays on the milder side.
Cumin powder: I add cumin for the northern Chinese and Xinjiang flavor cue that pairs beautifully with roasted vegetables. It is the spice that pulls the dish out of generic-roasted-cauliflower territory.
Garlic powder: I use garlic powder instead of fresh garlic here because fresh garlic scorches at air fryer temperatures.
Ground Sichuan peppercorn: I finish the spice mix with ground Sichuan peppercorn for the citrusy numbing note that marks the dish as Chinese. If Sichuan peppercorn is not in my pantry, I use black pepper instead for a plainer savory finish.
Soy sauce: I add soy sauce at the end for a salty finish that coats the florets in the last two minutes of cooking. For a gluten-free version I use tamari instead.
Green onion: I toss in a sliced green onion at the end so the greens wilt slightly and add a fresh flavor.
How to Make
Preheat the air fryer: Preheat the air fryer to 400°F (200°C) for 10 minutes so the basket is fully hot when the cauliflower goes in.
Season the cauliflower: Add the cauliflower florets to a big bowl and drizzle with olive oil. Add the Chinese chili flakes, cumin powder, garlic powder, salt, and ground Sichuan peppercorn. Toss until every floret is fully coated in the spice mix.
First air fry: Roast the cauliflower in the air fryer at 400°F (200°C) for 8 to 9 minutes, until the florets are just al dente and the edges are charred.
Add the finishing touches: Transfer the air fryer tray to the kitchen counter. Add the sliced green onion and drizzle with soy sauce. Toss with a spatula so the soy sauce reaches every piece.
Finish and serve: Air fry for another 2 minutes or so, until the cauliflower turns tender and the edges are browned. Serve hot as a side dish.
My Cooking Tips
Cut the florets small and even: Bite-size florets cook through in the short air fryer window and give me more charred edges per piece. Larger florets stay raw in the center by the time the outside is roasted.
Do not skip the preheat: A cold air fryer basket steams the cauliflower before it roasts. Ten minutes at 400°F gives the florets a hot surface to meet the moment they go in, which is what starts the charring.
Toss thoroughly before the first air fry: The oil is what coats the cauliflower in the ground spices, so I keep tossing until I do not see any dry spice at the bottom of the bowl. Any spice that stays loose in the bowl ends up wasted.
Add the soy sauce at the end, not the start: Soy sauce added before the first air fry would scorch and turn bitter at 400°F. Adding it in the last 2 minutes gives me the savory finish without the burnt edge.
Do not overcrowd the basket: A single layer with a little space between florets is what gives me charred edges. Two layers of cauliflower steam each other and I lose the roasted texture. If my head of cauliflower is on the larger side, I air fry in 2 batches.
Adjust for your air fryer model: Some air fryers run hotter or have a smaller basket. I check the florets at 7 minutes on the first pass and pull the tray if the edges are already charring, since I still have the second 2-minute pass to finish.
How to Serve
On weeknights I serve this Chinese-spiced air fryer cauliflower hot with one main dish. It works great alongside char siu or char siu chicken, where the spiced florets play the fresh vegetable side of the meal against the sweet glazed protein. My husband likes it best with an extra pinch of Sichuan peppercorn on top for more of the numbing flavor.
For a fully vegetarian dinner, I pair the cauliflower with mushroom fried rice and pan fried tofu for a plant-based table pulled from the same Chinese pantry. The edges lose their crisp texture the longer the cauliflower sits, so I bring it to the table the moment it comes out of the basket.
Frequently Asked Questions
Can I make this in the oven instead of an air fryer?
Yes, the same recipe works in a hot oven, though the total time will be longer. I roast the spiced florets on a sheet pan at 425°F for 20 to 25 minutes, tossing halfway through, then add the green onion and soy sauce and roast for another 3 to 4 minutes. The finished texture is close to the air fryer version but with slightly less char on the edges.
Is this recipe kid-friendly?
Yes, with a simple swap. I keep the cumin, garlic powder, salt, and soy sauce as is, and I replace the Chinese chili flakes with paprika and swap the ground Sichuan peppercorn for black pepper. The plate still has the savory roasted flavor, but without the heat or the numbing note, which makes it easier for my toddler to eat.
Why isn’t my cauliflower getting crispy?
The most common reason is overcrowding. The cauliflower needs some space around the florets so the hot air can circulate and brown the edges. Also make sure the cauliflower is thoroughly dry before adding the oil and seasonings. If your air fryer is small, cook the cauliflower in two batches for the best result.
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Chinese-Spiced Air Fryer Cauliflower
Ingredients
- 1 small head cauliflower , cut into bite-size florets
- 2 tablespoons olive oil
- 1 teaspoon Chinese chili flakes (or paprika for a non-spicy dish)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground Sichuan peppercorn (or black pepper)
- 1/2 teaspoon soy sauce
- 1 green onion , sliced
Instructions
- Preheat the air fryer to 400°F (200°C) for 10 minutes.
- Add the cauliflower into a big bowl. Drizzle with olive oil. Add the Chinese chili flakes, cumin powder, garlic, salt, and ground Sichuan peppercorns. Toss to coat well.
- Roast the cauliflower in the air fryer at 400°F (200°C) for 8 to 9 minutes, until just al dente and the edges are charred.
- Transfer the air fryer tray to the kitchen counter. Add the green onion and drizzle with soy sauce. Toss with a spatula. Air fry for another 2 minutes or so, until the cauliflower turns tender and the edges are browned. Serve hot as a side dish.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Alex
This was the best cauliflower I’ve ever had — the cumin and sichuan peppercorn together make this so craveable