1/4teaspooncrushed red pepper flakesthe spice is subtle; add more for additional kick; or, swap ground black pepper
Squeeze fresh lemon juiceoptional
Place the cauliflower in a large mixing bowl.
In a small bowl or liquid measuring cup, whisk together the olive oil, salt, garlic powder, and red pepper flakes.
Pour over the cauliflower, then toss to coat. Take time to make sure each floret has some oil coating it.
Preheat the air fryer to 390 degrees F. Place the cauliflower in the basket in a single layer (some overlap is OK, but don’t overcrowd or the cauliflower will not get as crisp; you’ll likely need to work in batches and can keep cooked cauliflower warm in a 300 degree F oven if you like).
Air fryer the cauliflower for 12 to 15 minutes, shaking the basket at times throughout, until it is crispy outside and tender when pierced with a fork. Enjoy hot, with a squeeze of lemon juice and light sprinkle of additional salt to taste.
TO STORE: Refrigerate cauliflower in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze cauliflower in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.