air fryer Greek cauliflower, lemon-herb florets crisped in the air fryer

Weeknight cooking gets harder on AIP, not easier, because so many of the fast, packaged shortcuts are the first things elimination takes away. This side keeps it fast anyway: cauliflower, lemon, dried herbs, and a hot appliance that does the actual work. No tomato or pepper base to build around, no extra pan to scrub when you are already tired.

The vitamin C in cauliflower is what your body draws on to absorb the iron in the rest of your meal, and folate here is tied to how quickly your gut lining can renew itself during this repair work. One good side dish will not move the needle by itself. Plates like this one, repeated for weeks, are simply part of the work you are already doing.

Toss the florets so every piece is coated evenly, and give it a real plate rather than eating it straight out of the basket standing at the counter. Small acts of care like that count for something.

Ingredients

• 4 cups cauliflower florets
• 2 tbsp olive oil
• juice from 1 lemon
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp dill
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/3 cup kalamata olives, optional

Method

Cut the cauliflower into bite-sized florets if you have not already, and pat them dry so they crisp rather than steam.

In a mixing bowl, combine the olive oil, lemon juice, salt, oregano, basil, dill, onion powder, and garlic powder. Add the florets and toss until each piece is well coated.

Tip the cauliflower into the air fryer basket in a single layer. Work in batches if it crowds, since crowding traps steam and softens the edges. Air fry at 375 F for 12 to 15 minutes, shaking the basket once or twice, until the florets are tender inside and browned and crisp at the edges.

If using olives, stir them through at the end so they warm without drying out. Taste, add a squeeze more lemon or a pinch of salt if it wants brightness, and serve warm.

Oven variation

Spread the coated florets on a parchment-lined sheet pan in a single layer. Roast at 425 F for 22 to 28 minutes, turning once halfway, until tender and browned at the edges. Add the olives in the last few minutes. (Oven time and temp estimated, flagged for testing.)

*Adapted from lichenpaleolovingaip.com*