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Tumeric Cauliflower


  • 1 lb. fresh cauliflower or 1 12 oz. bag frozen cauliflower florets
  • ¼ cup olive oil
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon dried turmeric
  • 1 tablespoon chicken soup base paste
  • 1 tablespoon garlic salt
  • 1 teaspoon black pepper



  1. Pre-heat the air fryer to medium high for 10 minutes.
  2. If using fresh cauliflower, wash and pat dry. Using a paring knife, start at the stem and remove green leaf stalks, exposing the white stem. Cut the florets from the stem and remove them from the cauliflower head.
  3. Chop cauliflower florets to about 1-inch pieces, making sure the thicker stem pieces are removed. Set aside.
  4. Combine remaining ingredients in a large mixing bowl and whisk together, ensuring the entire soup base is incorporated with the oil and spices.
  5. Add the cauliflower to the bowl and fold to coat with the olive oil and seasoning. Make sure the cauliflower is evenly coated.
  6. Pour the cauliflower mixture into the air fryer basket and shake to achieve a single layer.
  7. Cook for 10 minutes, then shake the air fryer basket well, moving the cauliflower florets around excessively.
  8. Cook to finish an additional 3- 5 minutes or until the cauliflower has a crispy, browned exterior and is cooked through.


PRO TIP: Lining the AirFryer drawer bottom with foil before preheating and cooking makes cleaning up marinade drippings much easier.

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