Appetizers & Snacks, Side Dishes

Roasted Rainbow Cauliflower

  • Prep 15 mins
  • Total 35 mins
  • Easy
  • Serves 4

TIP: If yellow or purple cauliflower isn’t available, simply substitute classic white cauliflower. 


  • Contains Peanuts

Tip: Allergy Advice

This dish contains the following allergens: Peanuts

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/2 head (approx. 6 ounces) white cauliflower, cut in 2-inch florets
  • 1/2 head (approx. 6 ounces) purple cauliflower, cut in 2-inch florets
  • 1/2 head (approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, as desired
  • Ground black pepper, as desired

Sauce (Optional)

  • 1 tablespoon Asian chili paste
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh cilantro, minced
  • 1/4 cup roasted peanuts, coarsely chopped
  • 1 tablespoon sesame seeds


  • Large Bowl
  • Silicone-Tipped Tongs
  • Step 1

    Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 390°F, and set time to 20 minutes. Select START/STOP to begin preheating. 

  • Step 2

    Meanwhile, combine cauliflower, olive oil, salt, and pepper in a large mixing bowl, tossing well to evenly distribute the oil and seasonings. 

  • Step 3

    When the unit beeps to signify it has preheated, place cauliflower in the basket. Close hood and cook for 9 minutes. 

  • Step 4

    After 9 minutes, stir cauliflower with silicone tipped tongs or a spatula. Close hood to continue cooking for 9 more minutes. 

  • Step 5

    Meanwhile, if desired, stir together all sauce ingredients in a large mixing bowl. 

  • Step 6

    After 9 minutes, check cauliflower for doneness and crispiness. If desired, cook up to 2 more minutes. 

  • Step 7

    When cooking is complete, toss cauliflower in the sauce, and serve.