Cut the cauliflower into small bite-sized florets. Blanch it in hot water for two minutes. Drain the water and set the cauliflower aside. Pat them with a paper or kitchen towel to remove excess moisture.
5 cups cauliflower
Add the cauliflower florets, olive oil, and spices to a mixing bowl. And coat them well by giving them a good toss.
½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garlic powder or 1 garlic cloves chopped, ¼ teaspoon black pepper powder, ½ teaspoon Garam Masala Powder, 2 tablespoon olive oil, salt to tatse
After 10 minutes, add rice flour and besan flour and coat them well.
1½ tablespoon besan flour, 2 tablespoon rice flour
Preheat the air fryer to 400 F for 3 -4 minutes. Then transfer the coated cauliflower florets from the large bowl to the air fryer basket in a single layer. And cook them for 14 minutes until they are crispy and golden brown in color.
In between, shake them. If required, spray some oil.
Once they are done, remove them from the air fryer and set them aside on a baking tray.
Do repeat this for the second batch as well.
In a pan, heat two teaspoons of oil and add mustard seeds. Let them splutter for a few seconds.
½ teaspoon mustard seeds
Then add chopped ginger, garlic, green chilies, onions, and fry until they are light brown.
¾ cup chopped onions, 1 teaspoon grated ginger, 2 garlic cloves chopped, 2 green chilies
Add ½ teaspoon of Kashmiri red chili powder, a pinch of salt, and 1-2 tablespoon of water and mix well.
1 tablespoon water, ½ teaspoon Kashmiri red chili powder
Toss the air-fried cauliflower into the pan once the water starts bubbling.
Add lemon juice and chopped cilantro and mix well.
2 tablespoon lemon juice, 1 teaspoon chopped cilantro