Wash the cauliflower, dry and cut or break into small pieces or florets, like small flowers.

In a large bowl, mix black pepper, garlic powder, cumin powder, Greek-style yoghurt, corn flour and salt to taste. Add cauliflower florets and coat them well with the marinade. Let it marinate for at least 30 minutes.

Preheat the air fryer to 190C. Drizzle over 1 tsp room temperature butter, or vegetable oil and cook the cauliflower florets in a single layer, don’t overcrowd the basket. Do this for 10–12 minutes at a time, the larger the florets, the more time they will take. You may need to do this in batches.

You can also Bake Them in the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the marinated cauliflower on the baking sheet and bake for 20-25 minutes, or until the cauliflower is tender and slightly charred.

Heat oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.

Stir in the spices, black pepper, garlic powder/paste, cumin powder, paprika powder, coriander powder, turmeric powder, chili powder if using. Add in a sweetener of your choice, sugar/sweetener/honey.

Add tomato puree and cook for 5-7 minutes until the sauce thickens and the oil starts to separate. Reduce the heat and add coconut milk or heavy cream. Stir well and simmer for another 5 minutes.

Add the roasted cauliflower to the sauce and mix well. Cook for another 5 minutes to let the flavors meld together.

Adjust salt to taste.

Garnish with fresh cilantro and serve hot with rice or naan. Enjoy!