Crispy Gobi 65: Spiced Fried Cauliflower with a Crunch That Beats Chicken Wings Tips, FAQ & printable recipe

Tips for success

For the crispiest results, make sure the cauliflower is thoroughly dry after blanching before adding the batter. Excess moisture will thin the batter and prevent it from adhering properly.

Also, do not skip the resting time after coating; this allows the batter to cling and creates a more even crust. When frying, use a spider or slotted spoon to gently turn the florets, and always bring the oil back to temperature between batches.

The tempering step is quick, so have all the aromatics measured and ready before you start frying. If the garlic burns, it will turn bitter, so keep the heat moderate and stir constantly.

For a more intense lime flavor, add a little lime zest along with the juice. To keep the onion rings crisp, place them on the platter just before serving, or serve them on the side so they do not wilt from the heat of the florets.

Variations

• Extra Spicy: Add 1 teaspoon of cayenne pepper to the batter and use 3 green chilies instead of 2. Finish with a drizzle of chili oil before serving.
• Baked Version: For a lighter take, place the battered florets on a greased baking sheet and spray with oil. Bake at 425°F (220°C) for 20-25 minutes, turning once, until crisp and golden.
• Air Fryer: Preheat the air fryer to 375°F (190°C) and arrange the coated florets in a single layer. Spray with oil and cook for 12-15 minutes, shaking halfway, until crispy.
• Gobi 65 Tacos: Stuff the crispy florets into warm corn tortillas with shredded cabbage, a drizzle of yogurt sauce, and extra lime wedges for a fusion twist.

Storage and make-ahead

Fridge

Store leftover Gobi 65 in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze fried florets on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in a 400°F oven for 8-10 minutes.

Reheat

Reheat in a single layer on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving.

Leftover Gobi 65 can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the florets on a baking sheet in a 400°F (200°C) oven for 5 to 7 minutes, or until hot and crisp. Avoid microwaving, as it will make the crust soggy. The lime and onion garnish should be added fresh after reheating.

The cauliflower can be blanched up to a day ahead and stored in the refrigerator. The batter can also be mixed a few hours in advance and kept chilled. However, coat and fry the florets just before serving, as the crust will soften over time. The tempering and final toss should be done at the last minute to preserve the crunch.

Serving ideas

Serve Gobi 65 as a starter with a cooling yogurt dip or a simple mint chutney. The crisp florets are also excellent alongside a dal and rice for a vegetarian main course.

For parties, arrange the florets on a platter with lime wedges and scattered onion rings, and provide toothpicks for easy grabbing. The dish pairs well with cold beer or a sparkling lemonade.

For a more substantial meal, serve the Gobi 65 over a bed of shredded cabbage or lettuce, with extra lime wedges on the side. The crunch is best enjoyed immediately, so bring the platter to the table right after the final toss.

If making for a crowd, keep the fried florets warm in a low oven without covering, and do the tempering and toss in batches to ensure every piece stays crisp.

Frequently asked questions

Recipe card

Crispy Gobi 65: Spiced Fried Cauliflower with a Crunch That Beats Chicken Wings

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 500 g cauliflower florets, bite-sized
• 60 g rice flour
• 40 g cornstarch
• 3 tbsp plain yogurt
• 1 tbsp ginger-garlic paste
• 1 1/2 tbsp Kashmiri red chili powder
• Vegetable oil, for deep-frying, to taste
• 15 fresh curry leaves
• 2 green chilies, slit
• 2 cloves garlic, minced
• 1 lime, cut into wedges
• 1/2 onion, thinly sliced into rings

Instructions

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for exactly 2 minutes. Drain immediately and spread on a clean kitchen towel to steam-dry for a few minutes. The florets should be just tender but still firm.
2. In a large bowl, whisk together the rice flour, cornstarch, yogurt, ginger-garlic paste, and Kashmiri red chili powder until smooth. The batter should be thick enough to coat the back of a spoon. If it is too thick, add a teaspoon of water; if too thin, add a little more rice flour.
3. Add the blanched cauliflower florets to the batter and toss gently with a spatula until every floret is evenly coated. Let them sit for 5 minutes so the batter adheres.
4. Pour vegetable oil into a deep pot or wok to a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer reads 375°F (190°C). If you do not have a thermometer, a small piece of bread dropped into the oil should sizzle and turn golden in about 30 seconds.
5. Working in batches, carefully add the battered florets to the hot oil, making sure not to overcrowd the pot. Fry for about 4 minutes, turning occasionally, until the crust is deep golden-red and very crisp. Use a slotted spoon to transfer the fried florets to a paper-towel-lined plate.
6. Continue frying the remaining florets in the same manner, letting the oil return to 375°F (190°C) between batches. Keep the fried florets warm on a wire rack in a low oven if needed, but do not cover them or they will lose their crunch.
7. Heat a large skillet or wok over medium-high heat and add a tablespoon of the frying oil. Add the curry leaves, slit green chilies, and minced garlic. Sizzle for 20 to 30 seconds, stirring constantly, until the garlic is fragrant and the curry leaves are crisp.
8. Add the fried cauliflower florets to the skillet with the tempered aromatics. Toss over high heat for 60 seconds, ensuring the florets are coated with the fragrant oil and the curry leaves are distributed throughout.
9. Transfer the gobi to a serving platter. Squeeze fresh lime juice over the top and scatter the onion rings over the dish. Serve immediately while the florets are still crackling hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

28 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.