Air Fryer Sourdough Discard Tandoori Spiced Cauliflower Crisps

Name: Air Fryer Sourdough Discard Tandoori Spiced Cauliflower Crisps
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Indian
Ingredients: ½ cup (120 ml) sourdough discard, fresh or refrigerated; 1 pound (455 g) cauliflower florets, medium-sized, cut into bite-sized florets (about 1.5 inches), patted very dry; ¼ cup (60 ml) plain Greek yogurt, full-fat; 1½ teaspoon (3½ g) garam masala; 1 teaspoon (2 g) ground coriander; ¾ teaspoon (1½ g) ground cumin; ½ teaspoon (1 g) Kashmiri chili powder or mild chili powder; ¼ teaspoon (½ g) ground turmeric; ½ teaspoon (1½ g) garlic powder; ¼ teaspoon (½ g) ground ginger; 1 tablespoon (15 ml) fresh lemon juice; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoon (30 ml) neutral oil spray (vegetable, canola, or avocado oil); ¼ cup (30 g) panko breadcrumbs; 3 tablespoon (9 g) fresh cilantro leaves, roughly chopped, roughly chopped (optional)

From the MyKitchenBank Kitchen

A clever way to use sourdough discard: crispy, tangy-spiced cauliflower florets coated in a tandoori-yogurt batter and finished with a sourdough crumb crust. Air-fried until golden and crunchy, these Indian-inspired bites are quick, weeknight-friendly, and deeply flavored with garam masala, coriander, and warm spices.

Prep: 20 min
Cook: 18 min
Wait: 10 min
Total: 48 min
Makes: About 24 crisps (4 appetizer servings)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

½ cup (120 ml) sourdough discard, fresh or refrigerated
1 pound (455 g) cauliflower florets, medium-sized, cut into bite-sized florets (about 1.5 inches), patted very dry
¼ cup (60 ml) plain Greek yogurt, full-fat
1½ teaspoon (3.5 g) garam masala
1 teaspoon (2 g) ground coriander
¾ teaspoon (1.5 g) ground cumin
½ teaspoon (1 g) Kashmiri chili powder or mild chili powder
¼ teaspoon (0.5 g) ground turmeric
½ teaspoon (1.5 g) garlic powder
¼ teaspoon (0.5 g) ground ginger
1 tablespoon (15 ml) fresh lemon juice
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoon (30 ml) neutral oil spray (vegetable, canola, or avocado oil)
¼ cup (30 g) panko breadcrumbs
3 tablespoon (9 g) fresh cilantro leaves, roughly chopped, roughly chopped (optional)

Equipment (5)

Air fryer basket (at least 6-quart capacity)
Small mixing bowl
Shallow dish or plate
Paper towels
Tongs or small fork

Steps

Before you start

Have your sourdough discard at room temperature
Preheat your air fryer to 380°F (193°C) for 5 minutes
Pat cauliflower florets very dry with paper towels to ensure crispness
Set up a small bowl of the yogurt mixture and a shallow dish of the sourdough crumb mixture for coating

1
Make the spice-yogurt coating
- In a small mixing bowl, whisk together the Greek yogurt, sourdough discard, garam masala, ground coriander, cumin, Kashmiri chili powder, turmeric, garlic powder, ground ginger, lemon juice, salt, and black pepper.
- Mix until fully smooth and homogeneous.
- The mixture should be thick and clinging, like a batter.
- Taste and adjust salt or spice to your preference.
+ Show details− Hide details
Ready when: Batter is smooth, thick, and evenly spiced
Tip: The sourdough discard adds tang and depth; don't skip it or dilute the yogurt with extra liquid.
2
Prepare the crumb coating
- In a shallow dish, combine the panko breadcrumbs with 1 tablespoon (15 ml) of neutral oil spray.
- Use a fork to break up any clumps so the panko is very light, airy, and fully coated with oil.
- This helps it crisp better in the air fryer.
+ Show details− Hide details
Ready when: Panko is lightly oiled and separated into individual crumbs
Tip: Don't use oil generously here; just enough to coat the crumbs prevents greasiness.
3
Coat the cauliflower
- Working with one floret at a time, dip it into the yogurt-spice mixture, coating all sides generously.
- Let excess drip off briefly, then roll in the oiled panko crumbs, pressing gently so they stick.
- Place the coated floret on a plate.
- Repeat until all cauliflower is coated.
- You should have about 24 florets.
+ Show details− Hide details
Ready when: All florets are fully coated in yogurt and crumbs
Tip: Pat cauliflower very dry before starting—moisture prevents the coating from sticking and the exterior from crisping.
4
Arrange in the air fryer
- Lightly spray the air fryer basket with oil.
- Arrange the coated cauliflower florets in a single layer, stem-side up, leaving a little space between each one (they should not touch).
- If needed, work in two batches.
- Spray the tops and sides of the florets lightly with the remaining oil spray.
+ Show details− Hide details
Ready when: Florets are arranged in a single layer and lightly oiled
Tip: Spacing matters: crowding the basket steams rather than crisps the coating.
5
Air-fry the crispsOven 380°F / 195°C
- Set the air fryer to 380°F (193°C).
- Air-fry for 15–18 minutes, shaking the basket gently at the 8-minute mark to ensure even crisping.
- The florets are done when the coating is deep golden brown and crispy, and the cauliflower is tender inside but not mushy.
+ Show details− Hide details
Ready when: Coating is deep golden and crispy; florets are fork-tender inside
Tip: If your air fryer runs hot, start checking at 12 minutes to avoid over-browning.
6
Cool and garnish
- Transfer the cooked florets to a serving platter.
- Let cool for 2–3 minutes to allow the coating to firm up.
- Scatter with fresh cilantro (if using) and a light sprinkle of fleur de sel or additional salt for finishing brightness.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Florets are cooled enough to handle and coating is set
Tip: Serve within 10 minutes of cooking for maximum crispness; if they soften, reheat in the air fryer at 350°F (175°C) for 3 minutes.

Good to know

Tips

Sourdough discard (even mildly sour or room-temperature) brings a pleasant tang and helps the yogurt coating cling to the florets while adding subtle depth you won't get from yogurt alone.
Kashmiri chili powder is milder and brighter than cayenne, giving these crisps an approachable warmth. If you prefer more heat, use regular chili powder or a pinch of cayenne.
The panko-to-oil ratio is critical: too much oil makes the coating greasy, too little prevents crisping. Aim for that light, separated crumb texture.
These are best enjoyed warm and crispy, within 10 minutes of cooking. If serving at a gathering, air-fry in batches and reheat the earlier batches in a 350°F (175°C) air fryer for 2–3 minutes just before plating.

Make ahead

You can coat the cauliflower up to 4 hours ahead and refrigerate on a parchment-lined tray. Air-fry straight from the fridge, adding 1–2 minutes to the cooking time. Do not freeze the coated florets, as the yogurt batter becomes watery upon thawing.

Storage & reheating

Store leftovers in an airtight container at room temperature for up to 2 hours. Refrigerate for up to 1 day in an airtight container; reheat in a 350°F (175°C) air fryer for 3–4 minutes to restore crispness. Do not freeze.

Substitutions

plain Greek yogurt, full-fat → Plain yogurt or full-fat sour cream. Use the same amount. Full-fat versions yield a thicker coating; thin yogurt may need draining or will require more sourdough discard to balance.
panko breadcrumbs → Crushed sourdough crackers or dried sourdough breadcrumbs. Use the same amount. This doubles down on the sourdough flavor and avoids any off-white appearance from panko.
cauliflower florets, medium-sized → Broccoli florets or zucchini rounds. Use 1 pound (455 g) of either; cooking times remain the same. Zucchini may release moisture, so pat extra dry.
Kashmiri chili powder or mild chili powder → Paprika (sweet or smoked) or additional garam masala. Paprika is milder and adds color without heat; use the same amount. Extra garam masala deepens the warm spice profile.