Remove outer leaves and core from one medium-large head of cauliflower (about 1½–1¾ lb.). Cut into even 2-inch florets — uniform size is key for even cooking. Toss thoroughly in a large bowl with oil, salt, pepper, and any dry spices. Use your hands to coat every surface. Even oil coverage drives browning and crispness, so don't rush it.

将空气炸锅预热到199°C – 204°C 5分钟。在单层中排列调味的花球——没有过度拥挤或他们会蒸而不是褐变。在199°C – 204°C处空气炸12–18分钟，在中点摇动篮子至少一次。小花球在大约12分钟时完成；较大、较稠密的花球可能需要长达18个。必要时分批烹饪，松散覆盖第一批以保持温暖。

花検菜在花球边缘深棕色且用叉子刺穿时变软时完成——脆嫩，没有原始粉笔中心。如果苍白和柔软，再烹饪2–3分钟，再检查一次。立即用盐和黑胡椒调整调味。添加新鲜欧芹或浸没在酱中（如蜂蜜sriracha）而仍然热，以便它粘。立即服务——脆外部会迅速变软。不要在服务前覆盖并蒸。