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


Crispy Cauliflower

  • 6 cups Cauliflower florets
  • 1 cup or more Corn starch
  • Salt & Pepper to taste
  • 1/2 tsp Turmeric


  • 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


  • 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