Whole roast spiced cauliflower in the airfryer

Method

1. Trim away all the leaves from your head of cauliflower and cut away the centre of the stalk. Do this carefully to avoid cutting off any of the florets. You want to end up with a concave shape about 2cm deep in the bottom of the stalk which will help ensure your cauliflower cooks through properly. Wash it under a running tap.

2. Melt the butter in your microwave and add the olive oil, all the spices and a teaspoon of flaky sea salt. Stir to combine. If you are using fine salt, use half that amount. I always flaky salt in this recipe though as it gives lovely bits of flaky salt in the crust of the roasted cauliflower which are just delicious.

3. Place the cauliflower on a microwave proof plate or dish and pour over the spices. Use a pastry brush to work all the butter mixture into the head of cauliflower, making sure none of the florets are left bare. Pop the plate into the microwave and cook on full power for twelve minutes for smaller head of cauliflower, or fourteen to fifteen for a larger head. It is done in the microwave when you can slide a sharp knife into the centre and feel just a bit of resistance. It should not be soft all the way through though, you want to retain a little bite as it has yet to roast in your air fryer.

4. Transfer the cauliflower to the basket of your air fryer or a metal roasting tray that can fit in the fryer. Pour over all the juices that will have collected on the plate from the microwave, basting the cauliflower well.

5. Pop the tray into the air fryer and cook for twenty minutes at 180°C.

6. Time now to make your whipped yogurt sauce. For the best flavour use full fat yoghurt for this sauce, you can use non-fat if you must, but it will lack the creaminess of full fat Greek yoghurt. Add half a teaspoon of flaky sea slat and the juice of a lime. Use a balloon whisk to beat the yoghurt until the lime juice is combined and you have a lovely smooth, creamy texture. Finely cop the stem ginger and add that to the yoghurt, just use a spoon to mix it through well. You could use fresh ginger in this if you wish but I find it a little harsh for this sauce, I much prefer the sweetness of stem ginger. Set aside the yoghurt sauce until you are ready to serve.

7. Toast about two tablespoons of flaked almonds in a dry pan until they are lightly golden. The almonds will add some crunch and texture to the dish and work beautiful with the flavour of the cauliflower. Chop a little flat leaf parsley for garnish. Remove the cauliflower from your air fryer when it is done. Transfer it to a large plate or serving platter and scatter the almonds and parsley on top. Serve a generous wedge of the cauliflower per person, with the yoghurt sauce on the side.