Zubereitung

1. 1

   Wash the cauliflower, remove the outer leaves and only level off the stalk. The stalk stays in the head, as it holds the slices together.

2. 2

   Cut the head from the top down through the stalk into slices about two centimetres thick. Only the middle two or three slices hold together, the outer ones fall apart into florets; cook these along with the rest and add them to the plate later.

3. 3

   Finely chop the garlic and stir it together with the olive oil, the salt, the pepper, the sweet paprika and the turmeric. Brush the slices and the florets with it on both sides.

4. 4

   Preheat the air fryer to 190 °C.

5. 5

   Lay the slices in the basket in a single layer with space between them and do not stack anything; spread the florets into the gaps and cook larger quantities in two batches. Cook at 190 °C.

6. 6

   Turn the slices carefully with two spatulas so they do not break, and carry on cooking at 190 °C.

7. 7

   Scatter over the grated hard cheese and let it brown until melted and golden. Bare cheese does not belong in the basket; here it lies on the slices and cannot drip through the grid.

8. 8

   Sprinkle the steaks with the chopped parsley and serve at once.