Air fryer recipe · Starters
Smoky Tandoori Cauliflower
Charred yogurt-marinated florets with deep tandoori spice and a hint of smoke.
- 25 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 125kcal
- 5.2 gprotein
- 12.3 gcarbs
- 7.1 gfat
- 5.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Thick yogurt1/2 cup
- Tandoori masala2 tbsp
- Lemon juice1 tbsp
- Kashmiri chilli1 tsp
- Mustard oil1 tbsp
Method
Whisk the marinade
Whisk the yogurt, tandoori masala, Kashmiri chilli, lemon juice, mustard oil and salt into a thick, vivid red paste. The mustard oil gives that sharp, pungent kick that defines a real tandoori coat.
Coat thoroughly
Toss the florets in the marinade until every crevice is coated red. Let them sit for at least twenty minutes so the yogurt and spices tenderise the surface and the flavour soaks in deep.
Arrange spaced out
Lay the florets in a single layer with gaps so the hot air can circulate and char the edges. Keep any leftover marinade aside for basting partway through the cook.
Baste midway
About halfway through, brush a little of the saved marinade over the tops. This second coat deepens the red colour and keeps the florets from drying out as the edges start to blacken.
Air-fry to char
Air-fry at 200C for 18 min, shaking once, until the edges blister and blacken in spots. Those charred flecks give the smoky, tandoori-style flavour, so let a few dark edges form before serving hot.
