Air-Fryer Pecorino-Dusted Broccoli
If you haven’t tried cooking broccoli in an air fryer before, you’re in for a real treat. The florets come out with a wonderful crisp-tender texture and irresistible frizzled edges. A little grated cheese goes on at the beginning so that it cooks into the broccoli, and the rest goes on at the end, along with a little lemon zest, for a pungent finishing touch. If your fryer has a capacity of fewer than 2 quarts, you’ll need to cook the broccoli in batches.
12 oz, florets (about 6 cups)
Grated Pecorino Romano cheese
¼ cup(s), divided
Crushed red pepper flakes
¼ tsp(s), (optional)
- Place broccoli in a large bowl. Drizzle broccoli with oil, and sprinkle with 2 tbsp cheese, red pepper, if desired, and salt. Toss well to coat.
- Preheat air fryer, if necessary, to 375°F. Coat air fryer basket with nonstick spray. Pour broccoli mixture into basket. Air-fry at 375°F for 5 minutes. Shake basket to redistribute broccoli. Air-fry until crisp-tender, about 5 minutes.
- In a small bowl, combine remaining 2 tbsp cheese and lemon zest. Arrange broccoli on a platter or in a bowl; sprinkle with cheese mixture.
- Serving size: ¾ cup