Remove the leaves and cut the florets into bite-sized pieces. Before air frying, it is useful to soak the cauliflower in hot water.

I normally soak in boiling hot water for about 5 minutes. Drain and then dry the florets thoroughly before marinating.

mix together your ½ cup cashew (or any other) yogurt with ¾ tsp. each garam masala, pepper, 2 tsp. paprika, ½ tsp. turmeric, 1.5 tbsp. each chickpea flour and cornstarch, 1 tsp. lemon juice, 1 sprig finely chopped curry leaves, 1 tbsp. ginger garlic paste, 1 tbsp. oil and ¾ tsp. salt. Make a smooth marinade.

Now coat the cauliflower florets with this marinade to cover them well. Set aside for 15 minutes for more flavour.

Preheat air fryer at 180C or 360F for 3 minutes. Lay cauliflower florets in one row in the air fryer basket.

Air fry at 180C or 360F for 12-15 minutes till the cauliflower is golden in colour and cooked inside. The parboiling of cauliflower helps in cooking it well while still avoiding the cauliflower drying out.

In the final minute of air frying, add a few curry leaves and chopped green chillies in the air fryer basket.

Air fry some more. Your Gobi 65 or Cauliflower 65 is ready to serve. Enjoy with a green chutney on the side.