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Air Fryer Cauliflower Phyllo Triangles – Crispy, Light, and Flavor-Packed

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (plus more for brushing)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup crumbled feta (or shredded mozzarella for a milder option)
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • 1 tablespoon lemon juice, plus zest of 1/2 lemon
  • 8–10 sheets phyllo dough, thawed per package directions
  • 2 tablespoons melted butter (optional, for richer flavor; use olive oil for dairy-free)
  • Nonstick cooking spray (optional)
  • Plain yogurt or tahini sauce, for serving (optional)

Method
 

  1. Prep the cauliflower. Steam or microwave the florets until just tender, about 5–7 minutes. Drain well and pat dry with paper towels to remove excess moisture.
  2. Sauté the aromatics. Warm 2 tablespoons olive oil in a skillet over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic, cumin, paprika, and red pepper flakes; cook 30 seconds until fragrant.
  3. Make the filling. Add the cooked cauliflower to the skillet. Use a potato masher or fork to roughly mash into small bits. Season with salt and pepper. Cook 2–3 minutes to evaporate moisture. Remove from heat; stir in feta, parsley, lemon juice, and lemon zest. Taste and adjust seasoning.
  4. Cool the filling. Spread it on a plate to cool for 10 minutes. A cooler filling keeps the phyllo crisp.
  5. Set up your station. Preheat the air fryer to 350°F (175°C). Mix melted butter with a little olive oil for brushing, or use oil only. Keep phyllo covered with a slightly damp towel so it doesn’t dry out.
  6. Cut and layer the phyllo. Lay out one sheet, brush lightly with the butter-oil mix, and top with a second sheet. Brush again. Cut the layered sheets lengthwise into 3 long strips.
  7. Fill and fold triangles. Place about 1 to 1 1/2 tablespoons filling at the bottom of each strip. Fold the corner over the filling to form a triangle, then keep folding up like a flag until sealed. Brush the outside lightly with oil. Repeat with remaining sheets and filling.
  8. Air fry in batches. Lightly spray the air fryer basket or line with a perforated parchment sheet. Arrange triangles in a single layer with space between. Air fry for 8–10 minutes, flipping halfway, until golden and crisp. Adjust time based on your air fryer model.
  9. Serve hot. Let cool 2 minutes, then serve with yogurt or tahini sauce and lemon wedges.