Spicy Baked Cauliflower Florets (Gobi 65)
This recipe is featured in Throw an Indian Party, Inside or Out
Fried cauliflower (gobi) appetizers are offered in Indian restaurants. One of the most common ones is Gobi 65, 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 ½ cup (100 grams) chickpea flour combined with ¼ cup (50 grams) rice flour instead of unbleached all-purpose flour.
Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.
- Servings Serves 4
For the batter:
- 2 tablespoons* chopped red onion
- ¾ cup plus 2 tablespoons unbleached white flour
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1½ to 2 teaspoons cayenne
- 1 teaspoon sriracha sauce, chile garlic sauce, or other hot sauce
- 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
For the cauliflower:
- 4½ cups small cauliflower florets
- Safflower oil spray, as needed
For the garnish:
- 1 teaspoon safflower or other neutral oil
- 2 cloves garlic, minced
- ⅓ cup thinly sliced red onion
- ⅓ cup thinly sliced green or red bell pepper
- 10 curry leaves, chopped
*Metric Conversions by The Cook’s Cook:
1 teaspoon = 5 ml
1 tablespoon = 15 ml
2 tablespoons = 30 ml
¼ cup rice flour = 40 grams
¼ cup oat flour = 23 grams
⅓ cup coconut flour = 37 grams
½ cup sugar = 100 grams
½ cup chickpea flour = 46 grams
¾ cup all-purpose flour = 90 grams
½ cup = 118 ml
1 cup = 237 ml
300°F = 149°C
425°F = 218°C
¼ inch = .6 cm
1 inch = 2.5 cm
1. 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.
2. Add the cauliflower florets to the batter, toss to coat, and let rest for at least 15 minutes. Mix to coat again. Place the florets on a parchment-lined baking sheet, and spray with oil.
3. 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.
4. 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.