You can skip the bowl part if you’d like and do this all in the air fryer – you’d massage your broccoli with the oil and salt directly in the basket. Then pour the water into the air fryer, so it falls below the grates and stays there during the cooking process. Just another way to achieve a very similar result (and save a dish). 
Every air fryer is different both in capacity and in temps. You may want to do this in smaller batches depending on the size of the air fryer you’re using. I use this air fryer.
If the broccoli overlaps in the basket a bit at first, that’s okay – it’ll reduce in size to eventually make a single layer for the last few minutes of roasting.
If you’re doing that final roast at 375 and not getting enough crisping, go up to 390 or 400!
If you don’t have a basket air fryer, that’s fine! Just follow step 1 and then transfer to a baking sheet. I almost think of this as “marinating” the broccoli with some moisture. The broccoli will hold onto that moisture (even if it doesn’t absorb it completely) and it helps keep it tender while roasting.
