Air Fryer Tandoori Cauliflower (Gobi Tikka)

Ingredients

• 1 medium cauliflower (about 600 g), cut into large florets
• 1/2 cup thick yogurt
• 1.5 tsp Kashmiri red chilli powder
• 1 tbsp ginger-garlic paste (optional)
• 1 tsp garam masala (optional)
• 1/4 tsp turmeric (optional)
• 2 tbsp besan
• Juice of 1/2 lemon (optional)
• Salt, 2 tbsp oil
• Chopped coriander, to garnish (optional)

Steps

1. Blanch the cauliflower florets in boiling salted water for 2 minutes, then drain and pat completely dry.
2. Whisk the yogurt, chilli powder, ginger-garlic paste, garam masala, turmeric, besan, lemon juice, salt and oil into a thick marinade.
3. Coat the florets evenly in the marinade, cover and refrigerate for at least 30 minutes, ideally longer.
4. Preheat the air fryer to 200°C for 3 minutes.
5. Arrange the florets in a single layer, shaking off excess marinade, and air fry for 12-15 minutes, shaking the basket halfway, until charred at the edges and tender inside.
6. Scatter with chopped coriander and serve hot.

Tip: Blanching the florets first is what makes this work in an air fryer instead of a tandoor - raw cauliflower needs longer, gentler heat to turn tender, but a quick par-boil means the air fryer only has to char the marinade and finish the cooking, so you get a tandoor-style exterior without a dry, undercooked core.

🖨 Print Recipe

Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage