For years, I have been cooking with cauliflower, known as Gobi in Hindi. I’ve used Gobi countless times, creating numerous dishes, from soups and curries to stir-fries. One of my household favorites is Gobi Manchurian, along with Gobi Pakora (batter-coated crispy fried cauliflower). Simply fried cauliflower also makes an appearance in my kitchen, and the list goes on. I recall that during my growing-up years, cauliflower was an expensive and rare vegetable, making infrequent appearances in my mum’s cooking.
Over time, it has become more affordable, which is why I now frequently buy it. I believe that it’s not the expensive ingredients that make a meal delicious, but rather using affordable ingredients creatively to make a sumptuous zen home meal. Cauliflower can be transformed into a zen dish using Indian spices, creating a nutritious, flavorful, and uplifting meal for the breath, body, mind, and soul (PORTUGUESE VEGETARIAN DEVIL CURRY).
I have several cauliflower recipes to share with you, so you can save this post and not have to search for other Gobi or cauliflower recipes.
Handy Tips for Cauliflower Recipes
Cut cauliflower into florets of your preferred size, whether smaller or larger.
Blanching cauliflower florets softens them, but avoid over-softening as frying or sauce coating will further soften them.
Add water as needed to achieve your desired batter
consistency; a light, thin coating is my choice for all batter-coated fried
cauliflower varieties.
Gobi Manchurian
Gobi Manchurian is a beloved Indo-Chinese dish (TOFU MANCHURIAN) made from crispy fried cauliflower florets tossed in a tangy, spicy sauce. Combining the flavors of soy sauce, garlic, ginger, and chili, this dish offers a perfect balance of heat and savoriness. Whether served as a dry appetizer or with a rich gravy, Gobi Manchurian is a crowd-pleaser that merges Indian and Chinese culinary traditions. This version is Ms. Nava’s Malaysian take.
Serve Gobi Manchurian immediately after cooking to
prevent the sauce from soaking into the cauliflower florets, which would make
them soggy and lose their crispiness.
Gobi Manchurian
Ingredients
For the Batter-Fried Cauliflower
½ medium-sized cauliflower – cut into pieces &
blanched in hot water.
2 tbsp all-purpose flour
2 tbsp corn flour
1 tbsp rice flour
1 tsp plain chili powder
½ tsp ginger paste
½ tsp garlic paste
Salt to taste
Water as needed
Oil as needed
For the Sauce
1/2-inch sliced ginger – sliced thinly
4 shallots – sliced thinly
3 garlic - sliced thinly
1 tomato – sliced thinly
1 ½ tbsp sweet soy sauce
Salt to taste
Some spring onions for garnishing – sliced
Method
Combine all ingredients (except cauliflower
florets) to prepare the batter and set aside.
Add cauliflower florets to the batter mixture and
stir.
Heat oil and fry florets in batches until crispy.
Remove and set aside.
Add tomato, pour soy sauce, and season with salt.
Stir and add fried cauliflower.
Stir a couple of times, turn off the heat, and mix in spring onions.
¼ cauliflower – cut into florets (steam or simmer until half-cooked, cool, and pat dry)
For the Batter
2 tbsp corn flour
2 tbsp yogurt
A pinch of baking soda
1 tsp turmeric powder
1 tsp cumin seeds
½ tsp ginger paste
½ tsp garlic paste
3 sprigs curry leaves – sliced thinly/shredded
Salt to taste
Oil for frying
Method
Mix all batter ingredients (except oil), adding
water bit by bit and whisking to obtain the batter.
Dip cauliflower in the batter, deep fry, and remove
from oil.
Ingredients
¼ medium-sized cauliflower – cut into florets
½ cup cake flour
4 shallots – chopped
1 tsp turmeric powder
Some curry leaves – shredded
Plain chili powder (as needed)
Salt to taste
Water as needed
Oil as needed
Method
Combine all ingredients (except cauliflower and
oil) in a bowl and whisk to make the batter.
Add cauliflower florets and stir.
Fry until crispy.
Ingredients
¼ medium-sized Gobi/cauliflower – cut into florets
1 tsp rice flour
1 tsp corn flour
1 tsp plain chili powder
¼ tsp chat masala
Salt to taste
Oil for frying
Water as needed
Coriander leaves for garnishing
Method
Mix all ingredients (except oil and coriander
leaves) in a bowl.
Toss and coat the cauliflower with a little water.
Heat oil, deep fry cauliflower, and remove.
Garnish with coriander leaves.
Vary the hues of batter-fried Gobi by adjusting the amount of turmeric powder or chili powder.
Opt for curry leaves or coriander leaves for different flavors.
Choose fresh red chilies instead of chili powder if preferred.
Ingredients
¼ cauliflower – chopped into fine pieces or processed in a food processor
1 fresh red chili – chopped
4 shallots – chopped
Some coriander leaves – shredded
1 tsp cumin seeds
1 tbsp all-purpose flour
½ tbsp corn flour
Water as needed
Salt to taste
Oil for frying
Method
Mix all ingredients (except salt) in a bowl.
Toss and stir.
Add water bit by bit to bind the ingredients
together.
Shape into round balls, flatten, and fry in hot
oil.
Ingredients (as needed)
Cauliflower – cut into florets and blanched in hot water
Butter
Dried chilies
Shallots – chopped
Mustard seeds
Curry leaves
Method
Heat butter, sauté dried chilies, shallots, mustard
seeds, and curry leaves.
Add cauliflower and salt.
Stir-fry a couple of times and dish out.
Ingredients
Cauliflower – cut into florets
French beans – sliced
½ tsp ginger paste
½ tsp garlic paste
Shallots – sliced thinly
Curry powder – as needed
Mustard seeds
Oil for stir-frying
Method
Heat oil, add ginger paste, garlic paste, shallots,
curry powder, and mustard seeds, and stir quickly.
Add cauliflower and beans.
Season with salt and stir-fry until vegetables are
tender.
Did you know you can use mutton curry recipes and replace mutton with cauliflower? It’s a delicious curry, with the spiced-up tastes and aroma of traditional mutton curry (MUTTON MARVELS TO TRY & MUTTON DIVERSE DELIGHTS).
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