Crispy Air Fryer Cauliflower (Indian Masala)
Cauliflower florets tossed in a quick masala rub, air fried until crisp at the edges, finished with lemon and optional chaat masala.
Equipment
- Air fryer
- Large mixing bowl
- Clean kitchen towel
Ingredients
For the florets
- 1 medium head cauliflower about 600 to 700 g; cut into medium florets, stems trimmed flat
- 1 tablespoon neutral oil about 1 teaspoon total if using spray; or a few seconds of oil spray
- 1 tablespoon lemon juice
- Salt to taste
Dry masala rub
- 1 teaspoon Kashmiri red chili powder adjust for heat
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric powder optional, for color
- 1/2 teaspoon amchur dry mango powder; optional
- 2 teaspoons besan gram flour; optional but helps crunch
- 1/2 teaspoon garlic powder or 2 teaspoons finely grated garlic
- 1 teaspoon finely grated ginger
- 1/2 teaspoon garam masala optional
To finish
- 1/2 teaspoon chaat masala or to taste
- Lemon wedges
- Fresh coriander leaves, chopped
Instructions
Prep
- Wash cauliflower if needed, then pat very dry. Cut into similar-sized florets so they cook evenly.
Toss
- In a large bowl, toss florets with lemon juice, salt, and oil (or spray) until lightly coated.
- Mix all dry rub ingredients in a small bowl. Sprinkle over florets and toss until every piece looks evenly dusted. Let sit 5 minutes while you preheat the air fryer.
Air fry
- Preheat the air fryer to 190°C (375°F) if your model allows preheat.
- Spread florets in a single layer with a little space between pieces. Air fry 12 to 16 minutes, shaking the basket once halfway through, until edges are deeply golden and a knife meets tender centers.
- If needed, work in a second batch. Second batches often cook a minute faster because the machine is fully hot.
Finish
- Transfer to a serving plate. Sprinkle chaat masala, squeeze extra lemon if you like, and scatter coriander. Serve hot.
Notes
If anything smells like burning spice before the florets are tender, lower the temperature 10°C and add 2 to 3 minutes.
Frozen cauliflower: thaw and pat extremely dry, then shorten the first cook by 2 minutes and check often.
Oven swap: roast on a sheet pan at 220°C (425°F) convection if you have it, single layer, 22 to 28 minutes, flipping once.
Store leftovers in an airtight container in the fridge up to 2 days. Reheat in the air fryer 3 to 4 minutes to bring crunch back.
Frozen cauliflower: thaw and pat extremely dry, then shorten the first cook by 2 minutes and check often.
Oven swap: roast on a sheet pan at 220°C (425°F) convection if you have it, single layer, 22 to 28 minutes, flipping once.
Store leftovers in an airtight container in the fridge up to 2 days. Reheat in the air fryer 3 to 4 minutes to bring crunch back.
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