Add the fresh-cut cauliflower florets to a large mixing bowl (4-5 quarts) or a gallon-size ziplock bag.

Drizzle the extra virgin olive oil over the cauliflower florets. If using a large mixing bowl, toss the cauliflower and oil to coat the cauliflower completely. If you are using the ziplock bag, drizzle the olive oil over the cauliflower. Seal the bag and “massage” the cauliflower and olive oil to completely coat the cauliflower. I prefer to use the ziplock because it’s disposable and less clean up.

Add the paprika, cumin, turmeric, fresh cracked black pepper, garlic powder, and kosher salt to a small bowl (3-4 cups). Stir to combine. Sprinkle the dry spice mixture over the cauliflower. Stir, or shake to coat. If you are stirring the cauliflower, I recommend that you use a large spoon, or if you choose to use your hands, wear gloves.

If your air fryer requires a preheat, then preheat your air fryer to 400°F for 3-4 minutes. Otherwise, add the seasoned cauliflower to the air fryer basket in a single layer. If you have a smaller air fryer, you will need to cook the cauliflower in batches. Shake or turn the cauliflower in 5-minute increments until it is golden brown. It’s ok to have a few darker brown speckles over the cauliflower. Serve immediately.