Air fryer recipe · Sides
Masala Roasted Cauliflower
Cauliflower florets tossed in oil and spices, roasted until the edges turn deep and crisp.
- 18 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 2.1 gprotein
- 5.6 gcarbs
- 5.9 gfat
- 2.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- cauliflower1 medium, cut into florets
- olive oil2 tbsp
- turmeric1/2 tsp
- red chilli powder1 tsp
- cumin powder1 tsp
- salt1/2 tsp
Method
Prep the florets
Cut the cauliflower into even bite-size florets so they all cook at the same rate, then pat them dry. Any surface water steams in the basket and leaves them soggy, so a dry start helps them roast and char.
Mix the masala
In a bowl, stir the oil with the turmeric, red chilli powder, cumin and salt into a loose paste. Blending the spices into oil first spreads them evenly, so no floret gets a raw clump of powder on it.
Coat well
Add the florets and toss until every piece is coated in the spice mix, getting into the crevices too. An even coat all round is what gives a uniform colour and a spiced crust once the heat hits.
Preheat
Preheat the air fryer to 190°C for 3 minutes so the florets start roasting the moment they go in. A hot basket sears the surface at once, which builds the browned, charred edges rather than steaming them soft.
Roast
Air fry at 190°C for 15 min, shaking twice, until the florets are tender inside and charred at the edges. Shaking moves them around so every side catches the heat and colours evenly rather than in patches.
