Inspired by Cuban cooking's love of garlic-laced vegetables, this recipe marinates cauliflower florets with cumin and garlic before crisping them in the airfryer. With no starch on the plate, it makes a practical lunchbox dish for anyone following a ketogenic diet.
Toss the cauliflower florets with the olive oil, crushed garlic, cumin, lemon juice and salt, and let sit for 10 minutes.
Arrange the cauliflower in a single layer in the airfryer basket and cook at 200°C for 18 minutes, shaking occasionally, until crisp. If you do not have an airfryer, you can bake it in a preheated oven for the same time.
Serve hot straight from the basket, and squeeze over a little more lemon juice if you like.
Arrange the cauliflower in a single layer in the basket; pieces piled on top of each other steam instead of crisping.
Sepete tek sıra dizince tarifteki gibi gerçekten çıtır çıktı, üst üste yığdığım önceki denemem hep buharlanmıştı.
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