If needed per your model, preheat the air fryer to 380 degrees F.
Wash the head of cauliflower and pat dry. Cut in half vertically and then cut around the core of the cauliflower to form florets.
In a medium mixing bowl, toss the cauliflower florets with the oil, paprika, garlic powder, and salt until evenly coated.
Spread the florets out in a single layer, evenly spaced out, in the basket or tray of the air fryer. Working in batches if needed, so as not to overcrowd the air fryer.
Air fry the cauliflower, checking and tossing every 3 minutes at 380 degrees F until browned and crispy. This will take anywhere from 9-15 minutes.
Cauliflower: Keep in mind, that smaller florets will brown quicker than larger florets. I personally like to have some variation in char, so I don’t mind if my florets are not the exact same size. However, you don’t want a large variation in sizes.Oil: Feel free to use canola, avocado, or olive oil. Alternatively, you can use cooking spray to evenly coat the cauliflower.Doubling the Recipe: If you need to work in batch or you are preparing double the recipe, keep in mind that the second batch may brown quicker than the first.Leftovers: Store leftovers in an airtight container for up to 5 days in the refrigerator. Reheat by air frying for 3-6 minutes, tossing every 2 minutes at 375 degrees F.