1 medium head cauliflower, cut into florets (about 6 cups)
4 tablespoons olive oil, divided
1/4 cup minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Preheat air fryer to 350°. In a large bowl, combine cauliflower and 2 tablespoons olive, toss to coat. In batches, arrange cauliflower in a single layer in air-fryer basket. Cook until florets are tender and edges are browned, 8-10 minutes, stirring halfway through.
In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.