Golden Basket
Tandoori Gobi Florets

Air fryer recipe · Starters

Tandoori Gobi Florets

Cauliflower that crisps at the edges and stays tender at the core.

Nutrition per serving

Balance Grade A · LightThe A to E Balance Grade is a quick read on the balance of this dish per serving. It is general information, never medical or dietetic advice.
  • 50kcal
  • 3.1 gprotein
  • 8.2 gcarbs
  • 1.0 gfat
  • 2.2 gfibre

Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.

Ingredients

  • Cauliflower1 small
  • Besan3 tbsp
  • Kashmiri chilli1 tsp
  • Thick curd1/4 cup
  • Ginger-garlic paste1 tbsp

Method

  1. Blanch the florets

    Cut into even, bite-sized florets and blanch in salted water for two minutes, then drain very well and pat dry. Par-cooking means the inside turns tender before the outside over-browns.

  2. Roast the besan

    Dry-roast the besan in a pan for a minute until it smells nutty - this kills the raw-flour taste that otherwise dulls the coating. Let it cool.

  3. Coat

    Whisk the roasted besan with thick curd, Kashmiri chilli, ginger-garlic paste and salt into a thick batter, then toss the florets until lightly and evenly coated.

  4. Preheat & arrange

    Preheat to 190C. Spray the florets with oil and arrange in a single layer with room to breathe so the hot air reaches every side.

  5. Air-fry & finish

    Air-fry at 190C for 14 minutes, shaking the basket halfway, then push to 200C for a final two minutes to land the tandoor-style charred edge. Finish with chaat masala and coriander.

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