Preheat the air fryer to 390°F (200°C).

Put the 1 large cauliflower head (cut into florets) into a large bowl.

In a medium bowl combine 2 tablespoons olive oil, 1/4 teaspoon ground turmeric, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon fresh parsley (finely chopped), and 2 tablespoons grated parmesan cheese; stir until evenly mixed.

Pour the seasoning mixture over the cauliflower florets and toss thoroughly so each floret is well coated.

Arrange the coated florets in a single layer in the air fryer basket (cook in batches if necessary to avoid crowding).

Air fry at 390°F (200°C) for 12–15 minutes, flipping or shaking the basket halfway through cooking. Check for doneness and browning after about 10 minutes to prevent burning; continue until edges are golden and florets are tender.

Transfer the cauliflower to a serving plate, sprinkle with chopped fresh parsley, and serve with lemon wedges and your favorite dipping sauce.