Recipe Description

1. Whisk 3 tsp Keen’s Traditional Curry Powder, plus ¼ tsp extra, 1 tbsp garlic powder, 2 tsp cooking salt and 150g (1 cup) self-raising flour in a medium bowl. Whisk 270ml can coconut cream, 60ml (¼ cup) sparkling mineral water and 1 egg in a separate medium bowl.
2. Working in batches, dip ½ large cauliflower, cut into florets in egg mixture, then coat in flour mixture, then re-coat in egg mixture and flour mixture, shaking off excess. Place in an air fryer, in a single layer.
3. Spray cauliflower florets with oil. Cook, in batches, at 200C for 15 minutes, turning halfway through or until golden and tender.
4. Meanwhile, combine 200g tub Greek-style yoghurt, 2 tbsp mango chutney and extra curry powder in a small serving bowl. Season.
5. Place cauliflower and yoghurt mixture on a serving plate. Sprinkle with Fresh coriander leaves, to serve and serve.