Ingredients
Method
- Preheat the air fryer to 400°F (200°C).
- In a large bowl, toss the broccoli florets with olive oil, garlic powder, salt, and black pepper.
- Add the grated parmesan cheese and mix until the broccoli is well coated.
- Place the broccoli in the air fryer basket in a single layer.
- Cook for 8-10 minutes, shaking the basket halfway through, until the broccoli is tender and the cheese is golden brown.
- Remove from the air fryer and serve immediately.
Nutrition
Notes
Fresh Broccoli Prep: I always cut my florets into similar-sized pieces so they cook evenly in the air fryer.
If some are too large, they'll end up undercooked while smaller ones burn.
Parmesan Variations: I've swapped the grated parmesan for pecorino romano when I want a saltier, sharper flavor.
You can also use a blend of parmesan and panko breadcrumbs for extra crunch.
Single Layer Rule: Don't overcrowd the basket or the broccoli will steam instead of crisp.
I do two batches if needed, and it's always worth the extra few minutes.
Shaking Technique: I give the basket a good shake at the 5-minute mark, but I also flip any larger pieces by hand to ensure even browning on all sides.
Make Ahead Tip: I prep the broccoli mixture up to a day ahead and keep it in the fridge.
Just toss it in the air fryer when ready, adding a minute or two to the cook time.
Storage and Reheating: Leftovers keep in an airtight container for about 2 days, but they lose their crunch.
I reheat them in the air fryer at 350°F for 3-4 minutes to revive the texture.
Serving Suggestions: I love serving this as a side with grilled chicken or fish, but it's also fantastic piled on top of a grain bowl or tossed into a warm pasta salad for extra flavor and crunch.