Directions:

• Bring a pot of water to boil. Clean cauliflower and remove leaves and thick stem at the bottom. Place whole cauliflower in boiling water. Turn off gas.
• Cover for about 10 minutes till it is parboiled but not fully cooked. It should stay crunchy. Take it out and dry it well.
• Take plant-based yogurt or Greek yogurt. Beat it lightly.
• Add cashew powder, pepper, salt, cayenne and turmeric powder.
• Add vegan butter or butter with chopped cilantro. Mix everything well to form a thick marinade.
• Taste it and check for seasoning.
• Take whole cauliflower, using a spoon or your hands, apply the marinade all over the cauliflower. Make sure that you put the marinade in between the florets as well.
• The more it goes into the cauliflower, the more flavourful your cauliflower will be.
• Now place the cauliflower to marinate for 4-8 hours. I sometimes leave it overnight. It gets more flavourful in this manner.
• If you are in a rush, a couple of hours of marination time will do fine.
• Preheat air fryer at 360F or 180C for 5 minutes.
• I use parchment paper to line the air fryer basket.
• Now lay the marinated cauliflower and close the air fryer basket.
• Air fry at 360F or 180C for 25-30 minutes till the cauliflower gets cooked but not mushy and becomes brown in colour.
• Baste the cauliflower during air frying with vegan butter or butter to keep it moist. I did not need to do it.
• In case, you have skipped the parboiling step, you can air fry at 360F or 180C for about 40 minutes.
• Serve hot as a centrepiece. It is really delicious. Goes well with salad and is a lovely low carb vegan or vegetarian main.
• Enjoy your whole cauliflower. Cut into florets and serve.