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

Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. Prepare the batter by mixing the corn starch with water and add the salt, pepper & turmeric
  2. Dip each florets batter and deep fry
  3. Prepare the masala of spice blend by sautéing the onions, add the curry leaves, the turmeric, chilli & cumin powder
  4. Add the ginger & garlic paste and the chilli paste or sambal oelek
  5. Add salt to taste and the pepper and also the food coloring
  6. Add the cauliflower and toss in the masala to coat
  7. Cook this for a few extra minutes so it gets nice and crunchy