Wash the cauliflower thoroughly under cool running water and pat it completely dry using a clean kitchen towel or paper towels. Removing excess moisture is important because dry cauliflower develops crisp, golden edges in the air fryer. Using a sharp knife, cut the cauliflower into evenly sized, bite-sized florets. Try to keep the pieces similar in size so they cook evenly and finish at the same time.

In a large mixing bowl, combine the extra virgin olive oil, turmeric, smoked paprika, garlic powder, ground cumin, black pepper, sea salt, and fresh lemon juice. Stir everything together until a smooth, vibrant golden seasoning mixture forms. Add the cauliflower florets to the bowl and toss well until every piece is evenly coated with the spice mixture. Using your hands or a spatula can help ensure the seasonings reach all the crevices of the cauliflower.

Preheat your air fryer to 390°F (200°C) for 3–5 minutes. Starting with a preheated air fryer helps the cauliflower begin crisping immediately, creating a delicious texture with tender centers and lightly caramelized edges.

Arrange the seasoned cauliflower florets in a single layer in the air fryer basket, leaving a little space between the pieces whenever possible. Avoid overcrowding the basket, as this can cause the cauliflower to steam instead of roast. If needed, cook the cauliflower in batches for the best results.

Air fry the cauliflower for 15–18 minutes, shaking the basket or gently tossing the florets halfway through cooking to promote even browning. The cauliflower is ready when it is tender on the inside and beautifully golden with slightly crispy edges. Keep an eye on it during the last few minutes, as cooking times may vary depending on your air fryer model and the size of the florets.

While the cauliflower cooks, prepare the lemon tahini sauce. In a small bowl, whisk together the tahini, plain Greek yogurt, fresh lemon juice, and minced garlic until combined. The mixture may seem thick at first, which is completely normal.

Add water, one teaspoon at a time, whisking continuously until the sauce reaches a smooth, creamy, drizzle-friendly consistency. Taste the sauce and adjust if desired by adding an extra squeeze of lemon juice for brightness or a pinch of salt to enhance the flavors.

Once the cauliflower is finished cooking, carefully transfer it to a serving platter or large bowl while it is still warm. The golden color from the turmeric and the aromatic spices will make the dish especially inviting.

Drizzle the creamy lemon tahini sauce generously over the warm cauliflower. For extra freshness and texture, garnish with chopped fresh parsley, a sprinkle of sesame seeds, diced cucumber, or sliced olives if desired.

Serve immediately while the cauliflower is at its crispiest. Enjoy it as a flavorful side dish, a light vegetarian meal, or pair it with your favorite protein for a more satisfying anti-inflammatory-inspired dinner. Leftovers can be refrigerated, but reheating the cauliflower in the air fryer for a few minutes will help restore its crisp texture.