Ingredients: 

• 1 medium-sized Cauliflower cut into florets

• 1 1/2 tbsp coconut flour / all purpose flour

• 1 tbsp curry powder

• 1 tsp cumin powder

• 1 tsp chilli powder

• 1 tsp garlic powder

• 1 tsp crushed black pepper

• 1/2 tsp salt

• Water (enough to make a thick batter)

• 2 tbsp (or more) coconut oil
  

Method:

To make the batter:
1. In a large bowl, add the flour, curry powder, cumin powder, chilli powder, garlic powder, black pepper, salt and whisk to combine.
2. Add water and slowly whisk to make a thick batter (swipe left to see how the batter looks in picture no.3). If using coconut flour, your batter will be slightly grainy (that’s fine because when air-fried, the grainy batter will turn into salty, yummy air-fried bits!)
3. Place the cauliflower florets in the batter and coat evenly.
4. Line the air-fryer basket with parchment paper and place the coated florets. Drizzle with a tablespoon of coconut oil.

This is how I cooked it:
5. Firstly, 180C for 15 minutes - once the circle is done, check and flip the florets using cooking tongs.

6. Drizzle with a tablespoon of coconut oil if the florets look dry.
7. Another 10 minutes at 180C. This time, check to see if florets are cooked. Add more time if need. 

8. Give it a flip if necessary.
9. Lastly, 5 minutes at 200C for crispy bits and edges. If you’re happy with look and doneness, remove and serve.

To serve:
10. 1 heaping spoonful of Greek yogurt
11. Fresh greens - here, I’m using Kale (massaged in olive oil), mint leaves, cucumber and green chilli slices.
12. Sweet pomegranate seeds
13. Air-fried salty yummy crumbs
14. A squeeze of lemon juice

Note: you can also fry these battered cauliflower the conventional way or bake it in the oven at 180C (to 200C) till golden brown.