Cauliflower tikka is a brilliant vegetarian take on the tandoori classic — florets in a spiced yoghurt marinade, charred until smoky and tender. The air fryer chars them beautifully. Here's how.
Key takeaways
Q: How do you make cauliflower tikka in an air fryer?
A: Marinate florets in spiced yoghurt and air fry at 200°C (400°F) for 15–18 minutes, until charred and tender.
Q: What's in the marinade?
A: Yoghurt, garam masala, turmeric, ginger, garlic and lemon.
The method
Coat cauliflower florets in a thick spiced yoghurt marinade — garam masala, turmeric, cumin, ginger, garlic and lemon — and leave 20 minutes. Air fry until charred at the edges and tender within, shaking once. Finish with fresh coriander and a squeeze of lemon. Use vegan yoghurt to keep it dairy-free.
The recipe
Air Fryer Cauliflower Tikka
Ingredients
- 1 cauliflower, in florets
- 4 tbsp yoghurt
- Garam masala, turmeric, ginger, garlic
- Lemon, coriander
Method
- Marinate florets in spiced yoghurt 20 min.
- Single layer; air fry at 200°C for 15–18 min.
- Shake once.
- Finish with lemon and coriander.
Tips
- Thick yoghurt marinade clings and chars.
- Single layer for the best char.
- Vegan yoghurt keeps it dairy-free.
Frequently asked questions
How do you make cauliflower tikka in an air fryer?
Marinate florets in spiced yoghurt, then air fry at 200°C for 15–18 minutes, shaking once, until charred at the edges and tender.
What's in tikka marinade?
Yoghurt with garam masala, turmeric, cumin, ginger, garlic and lemon — the yoghurt clings and chars while carrying the spice.
Can you make it vegan?
Yes — use a thick plant-based yoghurt in place of dairy yoghurt; everything else is already plant-based.