- 5 mins
- 17 mins
Ingredients
- 1 lb cauliflower, cut into half-inch florets
- 3 tablespoons plain unsweetened coconut milk yogurt
- 3 tablespoons garbanzo flour (chickpea flour/besan)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 - 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 to 2 tablespoons water
Preparation
Step 1
To make the marinade place the yogurt, garbanzo flour, spices, salt in a large mixing bowl, and whisk it to a smooth paste.
Depending on the yogurt you use, your marinade may turn out to be pasty or dough like. If its dough like, add the water. One tablespoon at a time. The idea is to have the marinade look like a thick paste (almost like honey).
Add the florets into the marinade. Be sure to coat every floret with the marinade. Let it marinate in the mixture for 10 to 15 minutes.
While the cauliflower marinates, you can preheat your air fryer to a 390 F (200 C).
The cauliflower will be cooked in two batches. Make sure to divide the mixture into 2 batches and gently add them in little clusters onto the Air Fryer pan/basket.
Insert the basket into the Air Fryer and set the timer for 10 minutes. Half way through, give the basket a quick shake and insert it for the rest of the time. They are supposed to look crispy and golden.
If for some reason, you feel like the cauliflower may need a little more cooking, keep them in for another 2 to 3 minutes.
Serve them hot with some ketchup or chutney of your choice.
Notes: If you do not have the spices mentioned in the ingredients and would like to replace it with some curry powder/ or just keep it simple with some garlic and onion powder, that should do. The measurements would remain the same (half teaspoon.)