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.
