Brokkoli mit Knoblauch und Parmesan aus der Heißluftfritteuse

Zutaten

• 1 large head broccoli (about 5–6 cups florets), cut into bite-size pieces
• 2 tablespoons olive oil
• 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 1/3 cup finely grated Parmesan cheese, plus more for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Zest of 1/2 lemon (optional, but great)
• Lemon wedges, for serving

Zubereitung

1. 1

   Preheat the air fryer: Set to 390–400°F (200°C). A hot basket helps crisp the broccoli.

2. 2

   Prep the broccoli: Pat florets very dry. Moisture is the enemy of crisp.

3. 3

   Toss with flavor: In a large bowl, mix broccoli with olive oil, garlic, salt, pepper, and red pepper flakes. Add half the Parmesan now so some melts onto the florets.

4. 4

   Arrange in the basket: Spread in a single layer with a little breathing room. Work in batches if needed.

5. 5

   Air fry: Cook 7–9 minutes, shaking halfway. For extra color, go up to 10–11 minutes, watching closely near the end.

6. 6

   Finish with cheese and zest: Toss hot broccoli with remaining Parmesan and lemon zest. The heat helps the cheese cling.

7. 7

   Serve: Squeeze lemon over the top and add a final pinch of salt if needed.