Instant Pot Cauliflower Recipe- Air Fryer Indian Style with Raita

Last Updated on 2 months by Neha Deshmukh

Instant Pot Cauliflower Recipe – Air Fryer Indian Style with Raita

Hey everyone! I’m so excited to share this recipe with you. It’s a vibrant, flavorful take on cauliflower that’s surprisingly easy to make, even on a busy weeknight. I first made this when I was craving something a little different, something with all those warm Indian spices I love, but wanted to keep it relatively healthy. This Instant Pot and air fryer combo delivers exactly that! Plus, the cooling raita is the perfect counterpoint to the slightly spicy cauliflower. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot cauliflower isn’t just delicious; it’s a winner for so many reasons. It’s a fantastic vegetarian main course, a brilliant side dish, and it’s packed with flavor. The Instant Pot gives the cauliflower a perfect, slightly tender texture, while the air fryer (or oven!) gets it beautifully golden and crispy. And honestly, that raita? It just ties everything together. It’s a guaranteed crowd-pleaser, even for those who aren’t huge cauliflower fans!

Ingredients

Here’s what you’ll need to make this amazing dish:

• 1 cauliflower head
• 2 teaspoons kosher salt
• ½ teaspoon ground turmeric
• 2 tablespoons water
• 1 tablespoon olive oil (plus another for brushing)
• 2 tablespoons yogurt
• 1 to 3 teaspoons Kashmiri red chili powder (depending on your spice preference)
• ½ teaspoon garam masala
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ginger
• 1 teaspoon garlic
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 1 cup Greek yogurt
• 2 small Persian cucumbers
• 1 garlic clove
• ½ teaspoon ground cumin
• 2 tablespoons cilantro
• Pistachios, pomegranate seeds, pickled onions, and cilantro for garnish
• Lemon wedges for serving

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chili Powder: This isn’t just about heat! Kashmiri chili powder adds a beautiful vibrant red color and a mild, fruity flavor. It’s different than regular chili powder, so try to find it if you can – it makes a big difference. You can usually find it at Indian grocery stores or online.
• Kasoori Methi: These dried fenugreek leaves have a unique, slightly bitter, and wonderfully fragrant flavor. Don’t skip it! Rubbing them between your palms before adding them releases their aroma.
• Greek Yogurt in the Raita: I love using Greek yogurt for the raita because it’s so thick and creamy. It gives the raita a lovely texture and a bit of tang. You can use regular yogurt, but you might want to strain it through cheesecloth for a bit to thicken it up.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Steam the Cauliflower: First, trim the leaves from your cauliflower head. Then, steam it until it’s just tender – you want it to hold its shape, but be easily pierced with a fork. I like to use the Instant Pot for this. Add about 1 cup of water to the Instant Pot, place the cauliflower on a trivet, and steam for about 1 minute.
2. Brine Time: While the cauliflower is steaming, make a quick brine by mixing the 2 teaspoons of salt and ½ teaspoon of turmeric with 2 tablespoons of water. Once the cauliflower is steamed, brush it all over with this brine.
3. Marinate, Marinate, Marinate: In a bowl, whisk together the 2 tablespoons of yogurt, 1 to 3 teaspoons of Kashmiri chili powder, ½ teaspoon garam masala, ½ teaspoon cumin, 1 teaspoon coriander, 1 teaspoon ginger, 1 teaspoon garlic, 1 tablespoon kasoori methi, and 1 tablespoon olive oil. Coat the steamed cauliflower thoroughly with this marinade. Make sure to get it into all the florets!
4. Air Fry (or Roast): Now, it’s time to get that cauliflower crispy! Air fry at 400°F (200°C) for about 5 minutes, or until golden brown and slightly charred. If you don’t have an air fryer, you can roast it in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
5. Whip Up the Raita: While the cauliflower is cooking, make the raita. Grate the cucumbers and squeeze out any excess water. Combine the Greek yogurt, grated cucumber, minced garlic clove, ½ teaspoon cumin, 2 tablespoons chopped cilantro, and a pinch of salt in a bowl. Mix well.

Expert Tips

• Don’t overcook the cauliflower during the steaming stage! You want it to be firm enough to hold its shape during the air frying/roasting process.
• For extra crispy cauliflower, lightly brush it with a little olive oil before air frying or roasting.
• Taste the marinade and raita as you go and adjust the seasonings to your liking.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works really well!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Feel free to adjust the amount of Kashmiri chili powder to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Festive Adaptations: During Diwali or Holi, I love to add a sprinkle of edible silver leaf (varak) to the finished dish for a touch of sparkle. It looks so beautiful!

Serving Suggestions

This cauliflower is fantastic on its own as a light meal. But it also pairs beautifully with:

• Basmati rice
• Roti or naan bread
• A simple dal (lentil soup)
• A fresh salad

Don’t forget those lemon wedges for a final squeeze of brightness!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cauliflower will lose some of its crispiness, but it will still be delicious. You can reheat it in the air fryer or oven to crisp it up again. The raita is best enjoyed fresh, but can also be stored for a day or two.

FAQs

Let’s answer some common questions:

1. Can I use a different type of yogurt for the marinade and raita?

You can! Regular yogurt works, but as I mentioned, Greek yogurt gives a thicker, creamier result. If using regular yogurt, strain it first.

2. What if I don’t have an Instant Pot – can I boil the cauliflower?

Absolutely! You can boil the cauliflower until it’s tender-crisp. Just be careful not to overcook it.

3. How can I adjust the spice level of this dish?

Start with 1 teaspoon of Kashmiri chili powder and taste. Add more gradually until you reach your desired level of heat.

4. Can this cauliflower be made ahead of time?

You can marinate the cauliflower a few hours in advance. But I recommend air frying or roasting it just before serving for the best texture.

5. What is Kasoori Methi and where can I find it?

Kasoori Methi are dried fenugreek leaves. You can find them at most Indian grocery stores or online.

6. Can I bake the cauliflower instead of air frying?

Yes, definitely! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!