Portion & basket adjuster
Adjusted cook: 400°F · 10–14 min
Start checking: 10 min.
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Quick Answer
Air fry cauliflower at 400°F for 10–14 min.
Shake at 6 min. Cut surfaces turn deep golden; interior becomes tender.
| Cut / variant | Temp | Time | Notes |
|---|---|---|---|
| Small florets (1–1.5 in / 2.5–4 cm) | 400°F205°C | 10–14 min | Shake at 6 min. Cut surfaces turn deep golden; interior becomes tender. |
| Medium florets (2 in / 5 cm) | 400°F205°C | 13–17 min | Flip at 7 min · Toss or shake at halfway. Slightly lower temp prevents outer burning before center softens. |
| Cauliflower steaks — ½ in / 13 mm thick cross-sections | 400°F205°C | 14–18 min | Flip at 8 min · Brush both cut surfaces with oil; flip carefully with a wide spatula. |
| Buffalo-style cauliflower bites | 390°F200°C | 14–18 min | Toss in batter or dry spice rub; add hot sauce only in the last 3–4 min of cooking. |
Adjust the validated table row for portions, basket airflow, reheating, and doneness checks.
Adjusted cook: 400°F · 10–14 min
Start checking: 10 min.
For already-cooked leftovers; use the main table for raw food.
Reheat estimate: 350°F / 175°C · 3–6 min
Reheat leftovers until hot all the way through; use a thermometer for meat, poultry, seafood, or egg dishes.
Fast fixes for the most common texture and doneness misses.
Lower the next batch by 10-15°F or check Cauliflower 2 minutes earlier. Dry the surface well and keep pieces similar in size.
Pat dry, avoid overcrowding, and add a light oil mist only after seasoning so airflow can crisp the surface.
Drop the temperature one step, use the lower time range, and move sugar-heavy marinades or sauces to the final minutes.
Split thicker pieces, preheat when recommended, and add short 1-2 minute bursts instead of restarting a full cook cycle.
Last updated 2026-06-18 · Reviewed by Maks