Prep the cauliflower: Rinse and pat the florets dry very well. Dry florets get crispier, so don’t skip this step.

Make the marinade: In a large bowl, whisk yogurt, lemon juice, oil, tandoori or garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, pepper, garlic, and ginger. If using, whisk in chickpea flour or cornstarch.

Toss to coat: Add the cauliflower to the bowl and toss until every piece is lightly covered. Let it sit for 10–20 minutes to absorb the flavors. If you have time, 30 minutes is even better.

Preheat the air fryer: Set to 390°F (200°C) for 3–4 minutes. Lightly oil the basket or line with perforated parchment to prevent sticking.

Arrange the florets: Place cauliflower in a single layer with a little space between pieces. Work in batches if needed. Crowding reduces crisping.

Air fry: Cook for 12–15 minutes, shaking the basket or flipping the florets halfway. They’re done when edges are charred in spots and centers are tender.

Finish and serve: Transfer to a plate, taste, and add a pinch of salt if needed. Squeeze lemon over the top and sprinkle with cilantro. Serve with yogurt or chutney.