Notifications x
X
History
all results for ""
Whole roasted cauliflower, popularly known as Malai Gobi, is a showstopper dish often made during celebrations. Instead of cutting cauliflower into florets, the entire head is coated in a creamy marinade made from fresh cream, yogurt, cashew paste, and aromatic spices. The marinade seeps into the crevices, giving every bite a rich, mildly spiced flavor.
Traditionally roasted in an oven or tandoor, this recipe uses the air fryer for convenience and healthier cooking. The air fryer creates a perfect balance: a smoky, slightly crisp outside while keeping the cauliflower soft and juicy inside. It’s a versatile dish — serve it as a vegetarian main course with naan, pulao, or salad, or present it as a stunning centerpiece for parties.
This Malai Gobi works beautifully as an alternative to heavy paneer or meat mains. The creaminess of malai balances the natural nuttiness of cauliflower, while kasuri methi, cardamom, and garam masala give a subtle Mughlai richness. It’s indulgent yet who
Read MorePrep the Cauliflower
Bring water to boil with 1 tsp salt. Place the whole cauliflower in and blanch for 5 minutes. Drain and pat dry completely.
Make the Marinade
In a bowl, whisk yogurt, cream, cashew paste, ginger-garlic paste, chili paste, lemon juice, and all dry spices. Add oil/butter and mix well until smooth.
Marinate
Place the cauliflower in a wide bowl. Coat it generously with the marinade, making sure it seeps into gaps. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best flavor).
Air Fry
Preheat the air fryer at 180°C (350°F) for 5 minutes. Place the marinated cauliflower in the basket. Air fry at 180°C for 30–35 minutes, brushing with leftover marinade halfway through. The cauliflower should be golden with light char marks.
Serve
Transfer carefully to a serving plate. Garnish with fresh coriander and a drizzle of cream. Serve hot with naan, roti, pulao, or salad.
Blanching ensures even cooking – it softens the cauliflower slightly so the inside isn’t raw.
Use thick yogurt – hung curd or Greek yogurt works best to avoid a watery marinade.
For smokiness, you can add a piece of charcoal to the cauliflower after air frying (dhungar method).
Make it vegan – replace cream with cashew cream and yogurt with plant-based yogurt.
For crispier edges, brush melted butter in the last 5 minutes of air frying.
Yes, bake in a preheated oven at 190°C (375°F) for 40–45 minutes, basting midway.
Ensure the cauliflower is completely dry before marinating. Pat dry after blanching.
Yes, you can marinate the cauliflower a day before and refrigerate it. Air fry just before serving.
It pairs well with naan, garlic roti, jeera rice, or pulao, plus a light raita on the side.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
