Cauliflower 65, a vibrant and flavorful twist on the classic Gobi 65, brings the fiery spice of South Indian cuisine to a humble vegetable. This recipe elevates the simple cauliflower floret into a crispy, tangy, and intensely satisfying dish, perfect as a snack, appetizer, or even a side alongside your favorite Indian meal. Forget bland boiled cauliflower; prepare yourself for a culinary adventure that will awaken your taste buds with its explosion of contrasting textures and spices. The unique blend of spices, including chili powder, turmeric, and ginger, creates a complex flavor profile that is both exciting and comforting.
This captivating dish is surprisingly easy to make, requiring ingredients readily available in most kitchens. Ready to experience the deliciousness of this South Indian favorite? Let's dive into the step-by-step instructions and create a batch of this incredibly addictive Cauliflower 65.
Tools Needed
- Stove
- Vessel
- Pan
Ingredients
- Cauliflower: 200g
- Water: 1L
- Salt
- Turmeric powder
- Gram flour: 1 tbsp
- Cornflour: 2 tbsp
- Coriander powder: 1 tbsp
- Garam masala: 1 tsp
- Cumin powder: 1 tsp
- Ginger-garlic paste: 1 tsp
- Cooking oil: 1 ½ tbsp
- Pepper powder: ½ tsp
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Cauliflower and Masala
- Cut 200g of cauliflower into florets.
- Boil cauliflower florets in 1L of water with salt and turmeric powder for a few minutes. Then, turn off the heat and let it sit for 5 minutes.
- Drain the cauliflower and set aside.
- In a bowl, mix gram flour, cornflour, coriander powder, garam masala, turmeric powder, cumin powder, ginger-garlic paste, salt, pepper powder, and cooking oil. Add a little water to achieve a smooth, not-too-thick consistency.
- Add the cauliflower florets to the masala and mix thoroughly, ensuring all florets are coated.
- Let the cauliflower marinate in the masala for 10 minutes.
Step 2. Marinate and Fry the Cauliflower
- Heat cooking oil in a pan. Once hot, carefully add the marinated cauliflower florets to the pan, ensuring not to overcrowd it. Fry on medium heat, turning occasionally, until golden brown and crispy.
Step 3. Finish and Garnish
- Once cooked, remove the Cauliflower 65 from the pan.
- Garnish with pepper powder and coriander leaves.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- If the masala coating is too thin, add more cornflour or peanut flour.
- For a vibrant color, you can add food coloring (optional).
- Avoid overcrowding the pan while frying; cook in batches if necessary.
- Cooking on high heat may burn the cauliflower, while low heat may make it oily; medium heat is ideal.
Nutrition
- N/A
FAQs
1. Can I make Cauliflower 65 ahead of time?
It's best enjoyed fresh, but you can prepare the cauliflower and marinate it up to a few hours in advance. Fry it just before serving for optimal crispiness.
2. How can I adjust the spice level?
Easily! Reduce the amount of chili powder for less heat, or add more for extra spice. You can also use milder chilies if desired.
This Cauliflower 65 recipe delivers a truly unforgettable taste experience, showcasing the vibrant flavors of South Indian cuisine in a surprisingly simple dish. Enjoy this crispy, spicy treat as a snack, appetizer, or a delicious addition to your next meal. Now go forth and impress your friends and family with your newfound culinary skills!