Spicy Baked Cauliflower Florets (Gobi 65)

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.

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.

   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.

   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.