Air fry broccoli at 375°F (190°C) for 8–10 minutes. That converts from the 425°F, 22-minute oven method — reduce the temperature and cut the time by about 20%.
How does the oven conversion work?
| Oven | Air fryer | |
|---|---|---|
| Temperature | 425°F / 220°C | 375°F / 190°C |
| Time | 18–22 min | 8–10 min |
| Turning | Once | Shake at 5 min |
| Preheat | Yes | Yes, 3 min |
How long does it take by Type?
| Type | Temperature | Time |
|---|---|---|
| Fresh florets, medium | 375°F / 190°C | 8–10 min |
| Fresh florets, small | 375°F / 190°C | 6–8 min |
| Frozen florets | 400°F / 200°C | 12–15 min |
| Broccolini / tenderstem | 375°F / 190°C | 6–8 min |
| Whole small head, halved | 350°F / 175°C | 14–17 min |
| Cauliflower florets | 375°F / 190°C | 10–13 min |
Cut the stems thicker than you think
Florets cook far faster than stems, so pieces cut with long thin stalks end up with burnt tops and raw bases. Trim stems short, or split thick pieces lengthways so the stem is no denser than the head.
How much fits in the basket?
| Basket size | Maximum per batch |
|---|---|
| 3–4 qt | 6 oz / 170 g |
| 5–6 qt | 12 oz / 340 g |
| 7–8 qt | 1 lb / 450 g |
| Dual, per drawer | 8 oz / 225 g |
The figures are lower than an oven tray would hold, because an air fryer cooks by moving air around each piece. Anything piled deep blocks that circulation and steams instead of browning. Cook a second batch rather than adding time — the second runs 2–3 minutes faster because the basket is already hot.
Do you need oil?
Yes, and more than you would expect — about a tablespoon per pound, tossed until every floret is coated. Broccoli has an open, uneven surface that dries out fast, and unoiled florets go brittle and bitter rather than browning.
How do you know when it is done?
No safety threshold. Done means tender at the stem with browned, slightly charred florets.
Why are the tips burning?
The florets are the lightest part and sit closest to the fan. Oil them thoroughly, drop to 350°F (175°C) and add 3 minutes, or tuck the loose tips underneath when you shake.
Related conversions and adjacent topics
Temperature and time convert together, never separately. The same rule set covers every appliance pair on this site, and the methodology page sets out where it comes from and the seven conditions under which it stops holding.
Every figure above is built into the oven to air fryer conversion calculator, which applies both adjustments together so you do not have to work them out separately.
Frequently asked questions
What temperature for broccoli in an air fryer?
375°F, or 190°C, for 8–10 minutes.
Can I use the oven instructions?
Reduce them by about 20% and lower the temperature. A packet saying 22 minutes at 425°F (220°C) converts to roughly 8–10 minutes at 375°F (190°C).
Do I need to preheat?
Three minutes. A hot basket sets the surface quickly, which is what separates browning from steaming.
Should I use frozen or fresh?
Fresh browns much better. Frozen broccoli carries surface ice that has to evaporate first, so it steams for the first several minutes and finishes softer. Cook frozen straight from the bag at 400°F (205°C) and do not thaw.
Why are the tips burning?
The florets are the lightest part and sit closest to the fan. Oil them thoroughly, drop to 350°F (175°C) and add 3 minutes, or tuck the loose tips underneath when you shake.
Can I cook a double batch?
Not in one basket. Use two batches, or a dual-basket model with the load split between drawers.