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Air-fryer cauliflower curry
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Ingredients:
  • 1 head of cauliflower
  • 6 tablespoons neutral oil
  • 1½ teaspoons turmeric
  • 1½ teaspoons chilli powder
  • 2 tablespoons Madras curry powder
  • ½ a stick of cinnamon
  • ¾ teaspoon cumin seeds
  • 1 small red onion finely chopped (approx 100g)
  • 2 cloves of garlic minced
  • 1 stalk of curry leaves (10-12 leaves)
  • 300 ml coconut milk
  • 100 g frozen peas
  • ¾ teaspoon granulated sugar

  • 250 g plain flour
  • 1 small red onion finely sliced (approx 100g)
  • 10-12 curry leaves (1 stalk) finely chopped (1g)
  • 100 ml coconut milk
  • 20-30ml warm water or more or less as required
Instructions:
  • Cut the cauliflower into 1-inch thick steaks and chop the leaves into ½cm pieces. Mix 5 tablespoons of oil with turmeric, chilli powder, curry powder, and salt. Rub the marinade on the steaks, reserving some for the leaves. Air-fry the steaks at 190°C for 15 minutes, flipping halfway if using a basket. Increase to 200°C for 4-6 minutes if needed. Mix flour, salt, red onion, curry leaves, and coconut milk into a dough. Rest for 10 minutes before shaping into 4 roti balls. Cook the florets and leaves at 200°C for 8-10 minutes. Sauté cinnamon, cumin, onion, garlic, curry leaves, and spices. Add coconut milk and peas, simmer for 5-8 minutes. Roll out rotis and cook for 4-6 minutes. Serve the cauliflower steaks with sauce and garnish with florets, alongside warm rotis.

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