Air-Fried Lemony Cauliflower

MAKE THIS WITH: Breville Smart Oven Air

Ingredients:

• 1 medium head cauliflower (about 2 pounds) cut into medium-sized florets

• 4 tsp olive oil

• ¾ tsp kosher salt

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder

• 1 small shallot very thinly sliced

• ⅓ cup pomegranate seeds

• ¼ cup coarsely chopped roasted pistachios

• Leaves from 3 sprigs mint thinly sliced

Lemon vinaigrette

• 1 tsp lemon zest

• 4 tsp lemon juice

• ¾ tsp sugar

• ¾ tsp kosher salt

• ¼ tsp freshly ground black pepper

• 3 tbsp olive oil

Directions:

1. Place cauliflower in a large bowl. Drizzle with olive oil and toss well to evenly coat. Sprinkle with salt, pepper and garlic powder and toss again to evenly coat.

2. Arrange cauliflower in a single layer on the airfry basket. Select AIRFRY/450°F/ SUPER CONVECTION/12 minutes and press START to preheat oven.

3. Cook cauliflower in rack position 4 until edges are deeply browned and caramelized, tossing occasionally with tongs or rubber spatula, about 12 minutes.

4. Let cauliflower cool in airfry basket while preparing vinaigrette.

5. For the lemon vinaigrette; In a medium bowl, combine lemon zest and juice, sugar, salt and pepper. Slowly drizzle in olive oil, whisking until emulsified.

6. Transfer cooled cauliflower to a large bowl and drizzle with vinaigrette. Add shallot, pomegranate seeds, pistachios and mint and toss to combine. Serve chilled or at room temperature.