There are a few fried cauliflower (gobi) appetizers offered in Indian restaurants. One of the most common ones is Gobi 65, a spicy fried cauliflower in a cornstarch and flour batter with curry leaves. This is a baked version of Gobi 65. You can also fry the cauliflower for a restaurant-style version. Serve alone or with a side of mint-cilantro or coconut chutney. To make these gluten-free, use 1/2 cup chickpea flour + 1/4 cup rice flour instead of unbleached all-purpose flour.
Spicy Baked Cauliflower Florets
Prep: 20 minutes | Active: 20 minutes | Inactive: 30 minutes | Serves 4
- 2 tablespoons chopped red onion
- 3/4 cup + 2 tablespoons unbleached white flour
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon Garam Masala
- 1 1/2 to 2 teaspoons cayenne
- 1 teaspoon sriracha sauce, chile garlic sauce, or other hot sauce
- 1 (1-inch) knob of ginger
- 4 cloves garlic
- 12 curry leaves
- 2 teaspoons soy sauce
- 1 cup water
- 2 teaspoons safflower or other neutral oil
- Safflower oil spray, as needed
- 4 1/2 cups small cauliflower florets
- 1 teaspoon safflower or other neutral oil
- 2 cloves garlic, minced
- 1/3 cup thinly sliced red onion
- 1/3 cup thinly sliced green or red bell pepper
- 10 curry leaves, chopped
- Preheat the oven to 425°F. Blend all the ingredients for the batter in a blender and blend until smooth and pasty. Transfer to a large bowl. If the batter is too thin, add 1 tablespoon flour, or more, and mix well.
- Add the cauliflower florets to the batter, toss to coat, and let marinate for at least 15 minutes. Mix to coat again. Place the florets on a parchment-lined baking sheet, and spray with oil.
- Bake for 20 minutes, then rotate the baking sheet. Bake until a toothpick passes through the cauliflower easily, about 15 minutes. The total baking time is 30 to 35 minutes.
- Make the garnish: Heat the oil in a skillet over medium heat. Add the garlic, onion, peppers, and curry leaves, and cook until the onion is golden, 7 to 9 minutes. Garnish the baked cauliflower with the onion mixture. Serve hot.
Recipe from Vegan Richa’s Indian Kitchen, Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)