Rinse the broccoli before cutting into 2 inch bite-size florets.
16 oz Broccoli
Combine the broccoli in a large bowl with the salt, pepper, garlic, chili flakes, and olive oil. Toss until evenly coated.
15 turns Black Pepper, freshly cracked, 2 tbsp Olive Oil, 1/4 tsp Red Chili Flakes, 2 each Garlic Clove, whole skin on crushed, 1/2 tsp Kosher Salt, 16 oz Broccoli
Combine all of the vinaigrette ingredients in a small bowl and mix until well combined.
1 tbsp Lemon Juice, 2 tbsp Olive Oil, 1 tsp Dijon Mustard, 1 tbsp Fresh Parsley, finely chopped, 1/2 tsp Honey, 1/2 tsp Kosher Salt
Preheat the Typhur Dome to 385°F/195℃. (Around 5 minutes)
1 tbsp Lemon Juice, 2 tbsp Olive Oil, 1 tsp Dijon Mustard, 1 tbsp Fresh Parsley, finely chopped, 1/2 tsp Honey, 1/2 tsp Kosher Salt
Once the Typhur Dome has preheated, add the broccoli to the cooking tray with care and put it back into the air fryer.
Give the broccoli a light shake midway through the cooking time and return the cooking tray back to the Typhur Dome.Temperature: 385 °F Time: 7 minutes
Using a tong carefully remove the broccoli from the airfryer to a plate or serving tray.
1 tbsp Lemon Juice, 2 tbsp Olive Oil, 1 tsp Dijon Mustard, 1 tbsp Fresh Parsley, finely chopped, 1/2 tsp Honey, 1/2 tsp Kosher Salt
Serve the roasted broccoli with a drizzle of the lemon vinaigrette for delicious side.