Spicy Baked Cauliflower Florets (Gobi 65)
Richa Hingle is an award-winning recipe developer, blogger and photographer.
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 100 grams (1/2 cup) chickpea flour combined with 50 grams (¼ cup) rice flour instead of unbleached all-purpose flour.
Recipe adapted from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.
- Servings Serves 4
Ingredients
For the batter:
- 30 ml* (2 tablespoons) chopped red onion
- 207 ml (¾ cup plus 2 tablespoons) unbleached white flour
- 45 ml (3 tablespoons) cornstarch
- 5 ml (1 teaspoon) salt
- 5 ml (1 teaspoon) garam masala
- 7.5-10 ml (1½ to 2 teaspoons) cayenne pepper
- 5 ml (1 teaspoon) sriracha sauce, chile garlic sauce, or other hot sauce
- 2.5 cm (1 inch) knob of ginger
- 4 cloves garlic
- 12 curry leaves
- 10 ml (2 teaspoons) soy sauce
- 237 ml (1 cup) water
- 10 ml (2 teaspoons) safflower or other neutral oil
For the cauliflower:
- 1 liter (4½ cups) small cauliflower florets
- Safflower oil spray, as needed
For the garnish:
- 5 ml (1 teaspoon) safflower or other neutral oil
- 2 cloves garlic, minced
- 71 ml (⅓ cup) thinly sliced red onion
- 71 ml (⅓ cup) thinly sliced green or red bell pepper
- 10 curry leaves, chopped
*Metric Conversions by The Cook’s Cook
Preparation
1. Preheat the oven to 218°C (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 15 ml (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.
Richa Hingle
Richa Hingle is the award-winning recipe developer, blogger, and photographer behind VeganRicha.com. She loves to show people how easy it is to cook vegan Indian or other cuisines. Richa has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (top 50 Indian food blogs), TheKitchen, Cosmopolitan, BuzzFeed, and many more. Her first cookbook Vegan Richa’s Indian Kitchen, about easy and delicious Indian vegan recipes, is a #1 best seller on Amazon. The cookbook was listed in “Top Cookbooks 2015” by Vegetarian Times and in PETA’s “7 Must Have Cookbooks”. Richa lives in Seattle with her husband and dog.
Courtesy photo
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