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Air Fryer Tandoori Cauliflower With Mint Yogurt - Crispy, Spiced, and Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into bite-size florets (about 6 cups)
  • 1 cup plain whole-milk yogurt (Greek or regular)
  • 1 tablespoon lemon juice
  • 2 tablespoons tandoori masala powder (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2–1 teaspoon Kashmiri red chili powder or mild chili powder (to taste)
  • 2 cloves garlic, finely grated
  • 1-inch piece ginger, finely grated
  • 1 tablespoon neutral oil (plus more for spraying)
  • 1 teaspoon kosher salt, or to taste
  • 3/4 cup plain yogurt
  • 1/2 cup fresh mint leaves, loosely packed
  • 1/4 cup fresh cilantro leaves (optional but recommended)
  • 1 small garlic clove
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cumin
  • Pinch of salt and pepper
  • Lemon wedges
  • Chopped cilantro or mint
  • Thinly sliced red onion (optional)

Method
 

  1. Prep the cauliflower: Rinse and thoroughly dry the florets. Drying helps the marinade stick and ensures crisp edges.
  2. Make the marinade: In a large bowl, whisk yogurt, lemon juice, tandoori masala, cumin, coriander, turmeric, chili powder, garlic, ginger, oil, and salt until smooth.
  3. Coat the florets: Add cauliflower to the bowl and toss to coat evenly. The florets should be well covered but not dripping. Let it sit for 10–20 minutes while you heat the air fryer.
  4. Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. Preheating promotes better browning.
  5. Load the basket: Lightly spray the basket with oil. Arrange the cauliflower in a single layer. Do not overcrowd; cook in batches if needed.
  6. Air fry: Cook at 390°F (200°C) for 12–15 minutes, shaking the basket halfway. The florets should be charred in spots and fork-tender. If needed, add 2–3 more minutes.
  7. Make the mint yogurt: While the cauliflower cooks, blend yogurt, mint, cilantro, garlic, lemon juice, cumin, salt, and pepper until smooth. Adjust lemon and salt to taste. For a thicker dip, use Greek yogurt.
  8. Finish and serve: Transfer hot cauliflower to a platter. Sprinkle with cilantro or mint, add red onion if you like, and serve with lemon wedges and the mint yogurt on the side.