Air Fryer Tandoori Cauliflower Florets with Yogurt-Garam Masala Marinade

Name: Air Fryer Tandoori Cauliflower Florets with Yogurt-Garam Masala Marinade
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ lb (about 1 large head, trimmed weight) (700 g) cauliflower, cut into 1½- to 2-inch (4–5 cm) florets, washed and patted completely dry; ½ cup (120 g) full-fat plain Greek yogurt, cold from the fridge is fine; 2 tbsp (30 ml) fresh lemon juice, from about 1 lemon, strained of seeds; 1 tsp (2 g) lemon zest, finely grated, from the same lemon; 3 medium cloves (10 g) garlic cloves, finely grated or minced to a paste; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 1 tbsp (6 g) garam masala; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; 2 tsp (5 g) Kashmiri chili powder (or mild paprika); ½ tsp (1 g) ground turmeric; 1¼ tsp (5 g) kosher salt, Diamond Crystal; use about ¾ tsp (4 g) if using fine table salt; 1 tbsp (14 ml) neutral oil (avocado or vegetable); 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional); 2 tbsp (5 g) fresh cilantro leaves, roughly chopped; 1 small (60 g) lemon, cut into 4 wedges; ½ tsp (1 g) chaat masala (optional)

From the MyKitchenBank Kitchen

Cauliflower florets soak up a tangy yogurt, lemon, garlic and garam masala marinade, then air fry at 400°F until tender in the center with browned, lightly charred edges. It's a quick tandoori-style side or vegetarian main, with no grill or tandoor needed.

Prep: 15 min
Cook: 27 min
Wait: 30 min
Total: 1 hr 12 min
Makes: About 5 cups florets (4 side servings or 2 generous mains)

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Ingredients

4 servings

For the cauliflower
1½ lb (about 1 large head, trimmed weight) (700 g) cauliflower, cut into 1½- to 2-inch (4–5 cm) florets, washed and patted completely dry
For the marinade
½ cup (120 g) full-fat plain Greek yogurt, cold from the fridge is fine
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon, strained of seeds
1 tsp (2 g) lemon zest, finely grated, from the same lemon
3 medium cloves (10 g) garlic cloves, finely grated or minced to a paste
1 tbsp (8 g) fresh ginger, peeled and finely grated
1 tbsp (6 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
2 tsp (5 g) Kashmiri chili powder (or mild paprika)
½ tsp (1 g) ground turmeric
1¼ tsp (5 g) kosher salt, Diamond Crystal; use about ¾ tsp (4 g) if using fine table salt
1 tbsp (14 ml) neutral oil (avocado or vegetable)
1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional)
To finish
2 tbsp (5 g) fresh cilantro leaves, roughly chopped
1 small (60 g) lemon, cut into 4 wedges
½ tsp (1 g) chaat masala (optional)

Equipment (7)

Air fryer, 5- to 6-quart (4.7–5.7 L) basket style
Large mixing bowl
Small bowl for the marinade
Microplane or fine grater
Chef's knife and cutting board
Clean kitchen towel or paper towels
Tongs or a spatula

Steps

Before you start

Plan for at least 30 minutes of marinating. Up to 4 hours in the fridge gives deeper flavor.
Use full-fat Greek yogurt or another thick yogurt. Thin or low-fat yogurt makes a runny marinade that slides off the florets and burns in the basket.
Dry the florets thoroughly after washing. Water dilutes the marinade and makes the cauliflower steam instead of char.
This recipe is written for a 5- to 6-quart (4.7 to 5.7 L) basket air fryer and cooks in 2 batches. A larger oven-style air fryer may fit it all in one layer.

1
Cut and dry cauliflower
- Remove the leaves and trim the core from the cauliflower.
- Cut the head into florets about 1½ to 2 inches (4–5 cm) across, slicing larger florets through the stem so all pieces are similar in size.
- Wash them, then spread on a clean towel and pat completely dry, including in the crevices.
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Ready when: Florets feel dry to the touch with no water beads on the surface.
Tip: Even sizing matters. Small pieces burn before large ones soften.
2
Mix the marinade
- In a large mixing bowl, whisk together the yogurt, lemon juice, lemon zest, grated garlic, grated ginger, garam masala, cumin, coriander, Kashmiri chili powder, turmeric, salt and oil.
- If using, crush the kasuri methi between your palms over the bowl and stir it in.
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Ready when: Marinade is thick, evenly orange-red and spreadable, with no streaks of dry spice.
Tip: Taste a tiny dab. It should taste boldly salty and tangy, because the cauliflower will dilute it.
3
Coat the florets
- Add the dry florets to the marinade.
- Toss with your hands or a spatula for about 1 minute, rubbing the marinade into the crevices, until every floret is coated in a thin, even layer.
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Ready when: No bare white patches remain and little marinade pools in the bottom of the bowl.
4
Marinate
- Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours.
- Stir once halfway through if marinating longer than 1 hour.
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Ready when: Florets look deeply colored and the marinade clings like a paste.
Tip: Don't marinate longer than 4 hours. The acid can make the surface mushy.
5
Preheat the air fryerOven 400°F / 205°C
- Preheat the air fryer to 400°F (200°C) for 3 minutes with the empty basket inside.
- A hot basket helps the florets start browning right away.
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Ready when: Air fryer signals it has reached 400°F (200°C).
6
Air fry first batchOven 400°F / 205°C
- Lift half the florets from the bowl, letting excess marinade drip back.
- Arrange them in a single, loosely spaced layer in the basket.
- Air fry at 400°F (200°C) for 12 minutes, shaking the basket well or turning the florets with tongs at the 6-minute mark.
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Ready when: Edges are browned with dark charred spots, and a knife tip slides easily into the thickest stem.
Tip: Don't overfill the basket. Crowded florets steam, and the marinade stays pale and wet.
7
Transfer and cook second batchOven 400°F / 205°C
- Move the first batch to a plate and tent loosely with foil.
- Load the remaining florets into the basket and air fry at 400°F (200°C) for 12 minutes, shaking at 6 minutes, until browned and tender.
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Ready when: Same as the first batch: charred edges and a stem that yields easily to a knife.
Tip: If bits of marinade are scorching black rather than browning, drop the temperature to 375°F (190°C) and add 2 minutes.
8
Finish and serve
- Return the first batch to the basket with the second for 1 minute to rewarm, or simply combine both on a serving platter.
- Squeeze 1 lemon wedge over the top, sprinkle with the cilantro and the chaat masala if using, and serve hot with the remaining lemon wedges.
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Ready when: Florets are steaming hot, glossy with lemon and fragrant with spices.
Tip: Serve right away. Tandoori cauliflower is crispest in the first 10 minutes.

Good to know

Tips

Thin out the marinade layer. After lifting the florets from the bowl, let the excess drip off so the coating is thin and chars rather than burns.
Shake the basket at the halfway point. This browns all sides and keeps the florets from sticking to the basket.
Serve with a quick mint-yogurt dip, sliced red onion and warm naan or rice to turn this into a full meal.
Air fryers vary in power. Check at 10 minutes the first time you make this and adjust.

Make ahead

Mix the marinade and coat the florets up to 4 hours ahead and keep covered in the fridge. You can also make the marinade alone up to 2 days ahead, then coat the cauliflower the day you cook.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended, as the florets turn soft and watery when thawed. Reheat in the air fryer at 375°F (190°C) for 4 to 5 minutes, shaking once, until hot and the edges re-crisp.

Substitutions

full-fat plain Greek yogurt → Thick unsweetened coconut or cashew yogurt. Makes the dish vegan. Choose a thick, unflavored yogurt for the same cling.
Kashmiri chili powder (or mild paprika) → Sweet paprika plus ¼ tsp cayenne. Matches Kashmiri chili's color with similar mild heat. Use 2 tsp paprika and ¼ tsp cayenne.
cauliflower → Broccoli florets. Cook at 400°F (200°C) for 8 to 10 minutes per batch, since broccoli cooks faster.
fresh lemon juice → Lime juice. Gives a slightly sharper tang and works equally well in the marinade and for serving.