Move over Chicken, Shrimp & Paneer, there’s a new 65 in town. Using the infamous 65 spice blend, I’m converting Cauliflower florets into little crispy nuggets perfect as an appetizer or a snack. And best of all this recipe is both vegan & vegetarian!
You can also check out Chicken 65, Shrimp 65 & my new Paneer 65 Pakora recipe
Cauliflower 65
Ingredients
Crispy Cauliflower
- 6 cups Cauliflower florets
- 1 cup or more Corn starch
- Salt & Pepper to taste
- 1/2 tsp Turmeric
Masala
- 1/2 cup finely diced Onion
- 1 cup Curry leaves
- 1/2 tsp Turmeric
- 1 tsp red Chilli powder
- 1 tsp Cumin powder
- 2 tbsps Ginger & Garlic paste
- 2 tbsps Chili paste or Sambal Oelek
- Salt to taste
- 1 tsp crushed black Pepper
- Pinch of powder food coloring dissolved in a tbsp of Water
Instructions
- Prepare the batter by mixing the corn starch with water and add the salt, pepper & turmeric
- Dip each florets batter and deep fry
- Prepare the masala of spice blend by sautéing the onions, add the curry leaves, the turmeric, chilli & cumin powder
- Add the ginger & garlic paste and the chilli paste or sambal oelek
- Add salt to taste and the pepper and also the food coloring
- Add the cauliflower and toss in the masala to coat
- Cook this for a few extra minutes so it gets nice and crunchy
