Air Fryer Cheesy Cauliflower Bake tumbles cauliflower florets and halved cherry tomatoes in a lemony cream-pesto sauce, then blankets everything in grated cheddar. Twenty minutes in the air fryer turns the top golden and bubbly while the florets go tender. It's a cozy, scoopable side at 6 g of carbs per serving, with almost no work.
Craving pure comfort food that won’t derail your low-carb goals? This Air Fryer Cheesy Cauliflower Bake is your answer! Imagine tender cauliflower florets swimming in a luscious, pesto-infused cream sauce, all blanketed under a glorious layer of bubbly, golden-brown cheddar. It’s rich, it’s satisfying, and it comes together in under 30 minutes, making it the ultimate weeknight side dish hero. Get ready to fall in love with cauliflower all over again!
Ingredients
• 8 fl oz / 240 ml heavy whipping cream
• 2 tbsp basil pesto
• Salt and black pepper to taste
• ½ lemon, juiced
• 16 oz / 454 g cauliflower, separated into florets
• 4 oz / 113 g cherry tomatoes, halved
• 3 tbsp melted ghee
• 7 oz / 198 g cheddar cheese, grated
Instructions
1. Directions
2. Grease an air fryer-safe baking pan with the melted ghee.
3. Add the cauliflower florets to the pan. Pour over the lemon juice, heavy cream, and pesto. Season with salt and pepper, then toss gently to coat everything.
4. Scatter the halved cherry tomatoes over the cauliflower and top evenly with the grated cheddar cheese.
5. Place the pan in the air fryer basket and cook at 380°F / 193°C for 20 minutes, or until the cauliflower is tender and the cheese is golden and bubbly.
6. Let the bake rest for 3-5 minutes before serving to allow the sauce to thicken.
Nutritional Information
• Nutrition (per serving)
• Calories: 200 | Fat: 7.0 g | Fiber: 2.0 g | Protein: 7.0 g
Pro Tips
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the gooiest, meltiest results, always grate a block of cheddar yourself.
• Pat Cauliflower Dry: After washing, pat the florets completely dry. Removing excess water is key to preventing a watery sauce and achieving a rich, velvety consistency.
• Watch for Browning: Air fryers cook intensely from the top. If the cheese gets too dark too fast, loosely cover the pan with foil for the remaining cook time.
• Let It Rest: The sauce will seem thin right out of the air fryer. Let the dish rest for 3-5 minutes before serving; this allows the sauce to cool and thicken perfectly.
FAQ
Q: Can I use pre-shredded cheese for this recipe
A: For the best results, it’s recommended to grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, resulting in a less gooey and creamy texture.
Q: Why is my cauliflower bake watery
A: A watery sauce is often caused by excess moisture from the cauliflower. To prevent this, make sure to pat the cauliflower florets completely dry with a paper towel after washing them and before adding them to the pan.
Q: What should I do if the cheese on top browns too quickly
A: Air fryers cook intensely from the top. If you notice the cheese getting too dark before the cauliflower is tender, you can loosely cover the baking pan with a piece of aluminum foil for the remainder of the cooking time.
Pro Tips
- Grate your own cheese: pre-shredded cheese contains anti-caking agents that prevent smooth melting, so always grate a block of cheddar yourself for the gooiest results.
- Pat the cauliflower florets completely dry after washing — removing excess water is the key to preventing a watery sauce and getting a rich, velvety consistency.
- Air fryers cook intensely from the top: if the cheese gets too dark too fast, loosely cover the pan with foil for the remaining cook time.
- Let the bake rest for 3-5 minutes before serving. The sauce will seem thin right out of the air fryer, and the rest lets it cool and thicken perfectly.
- Grease the air fryer-safe pan with the melted ghee before adding the florets so the cream sauce doesn't stick and scorch at the edges.
Frequently Asked Questions
Why did my sauce turn out watery?
The cauliflower was most likely still wet from washing. Pat the florets completely dry before they go in the pan, and let the finished bake rest 3-5 minutes so the sauce thickens.
Can I use pre-shredded cheddar?
It's not recommended — pre-shredded cheese is coated in anti-caking agents that stop it from melting smoothly. Grating a block of cheddar gives you the best golden, bubbly top.
Is this cauliflower bake keto-friendly?
Each of the 4 servings has about 6 g of carbs with 7 g of protein and 7 g of fat. The sauce is heavy cream and basil pesto with no flour or thickeners.
How do I store and reheat leftovers?
Refrigerate leftovers for 3-4 days and rewarm them in the air fryer so the cheese topping crisps again. Let the sauce thicken for a few minutes before serving.
Recipe card below.
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Air Fryer Cheesy Cauliflower Bake
Ingredients
Method
- Directions
- Grease an air fryer-safe baking pan with the melted ghee.
- Add the cauliflower florets to the pan.
- Pour over the lemon juice, heavy cream, and pesto.
- Season with salt and pepper, then toss gently to coat everything.
- Scatter the halved cherry tomatoes over the cauliflower and top evenly with the grated cheddar cheese.
- Place the pan in the air fryer basket and cook at 380°F / 193°C for 20 minutes, or until the cauliflower is tender and the cheese is golden and bubbly.
- Let the bake rest for 3-5 minutes before serving to allow the sauce to thicken.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the gooiest, meltiest results, always grate a block of cheddar yourself.
- Pat Cauliflower Dry: After washing, pat the florets completely dry. Removing excess water is key to preventing a watery sauce and achieving a rich, velvety consistency.
- Let It Rest: The sauce will seem thin right out of the air fryer.
- Let the dish rest for 3-5 minutes before serving; this allows the sauce to cool and thicken perfectly.
