Introduction:

 

I first came across Cauliflower 65 at a street food stall, where its crispy, tangy flavors immediately caught my attention. Watching the chef expertly toss the cauliflower in a spiced batter before deep-frying it to golden perfection made me crave the dish instantly. When I recreated it at home, I couldn't believe how easy it was to get the same restaurant-style taste with just a few pantry staples and some patience for deep frying.

 

What’s truly special about Cauliflower 65 is how it combines the comforting, hearty taste of cauliflower with the spicy, flavorful twist typical of classic street food. The recipe isn’t just delicious; it’s also versatile enough to be enjoyed as a snack, appetizer, or even a side dish with rice or flatbreads.

 

---

 

 

Ingredients of Cauliflower 65

 

• Cauliflower - 500 grams (cut into small florets)

For cleaning cauliflower:

• Water - as required
• Salt - 1 tsp
• Turmeric powder - 1 tsp

For blanching cauliflower florets:

• Boiling water - as required

For cauliflower coating:

• Red chilli powder - 1 tsp
• Turmeric powder - ¼ tsp
• Coriander powder - 1 tsp
• Black pepper powder - ½ tsp
• Chaat masala - 1 tsp
• Green chilli paste - 1 tsp
• Ginger & garlic paste - 1 tbsp
• Soy sauce - 1 tsp
• Vinegar - 1 tbsp
• Red chilli sauce - ½ tbsp
• Tomato ketchup - ½ tbsp
• Refined flour - 2 tbsp
• Rice flour - 3 tbsp
• Water - as required
• Salt - ½ tsp
• Oil - for frying

For tempering:

• Oil - 1 tbsp
• Garlic, chopped - 1 tbsp
• Mustard seeds - 1 tsp
• Dry red chillies - 2 pcs (cut diagonally)
• Curry leaves - 10-12 pcs
• Fried cauliflower
• Coriander, chopped - 1 tbsp

 

 

---

 

Instructions of Cauliflower 65

 

Step 1: Cleaning the Cauliflower

• Prepare cleaning solution: Mix water with salt and turmeric powder in a bowl.
• Soak florets: Place the cauliflower florets in this mixture for a few minutes to remove impurities.
• Rinse: Thoroughly rinse and drain the cauliflower.
• 

 

Step 2: Blanching the Cauliflower

• Bring water to a boil: Heat a pot of water until it reaches a rolling boil.
• Blanch florets: Add cauliflower florets to the boiling water and blanch for 3-4 minutes, until slightly tender yet firm.
• Drain: Remove from the water and set aside to cool.
• 

 

Step 3: Preparing the Coating

• Mix spices: In a bowl, combine red chilli powder, turmeric powder, coriander powder, black pepper, chaat masala, green chilli paste, ginger-garlic paste, soy sauce, vinegar, red chilli sauce, and tomato ketchup.
• Add flours: Add refined flour and rice flour to the spice mix.
• Form batter: Gradually add water, mixing until a smooth, thick batter forms. Season with salt as needed.
• 

 

Step 4: Coating the Cauliflower

• Dip florets: Take each blanched cauliflower floret and dip it in the batter, coating it evenly.
• Ensure coverage: Make sure the florets are fully covered for maximum crispiness when frying.
• 

 

Step 5: Frying the Cauliflower

• Heat oil: In a deep pan, heat oil for frying.
• Fry florets: Fry the coated cauliflower florets in batches until golden brown and crispy.
• Drain excess oil: Place the fried florets on paper towels to absorb any extra oil.
• 

 

Step 6: Tempering

• Sauté garlic: In a pan, heat a tablespoon of oil and sauté chopped garlic until it turns golden brown.
• Add aromatics: Add mustard seeds and let them splutter, then add dry red chillies and curry leaves, stirring until fragrant.
• Combine: Add fried cauliflower to the pan, tossing everything together until well coated. Garnish with chopped coriander.
• 

 

Step 7: Serve

• Serve hot as a snack or a side dish, perfect for any occasion!
• 

 

---

 

 

About the Recipe:

 

Cauliflower 65 is a vegetarian twist on the famous Chicken 65, a popular Indian street food. This adaptation brings all the signature flavors of the original dish — spicy, crispy, and full of bold seasonings — but with cauliflower, making it perfect for vegetarians. This dish balances the spiciness of green chili paste and red chili sauce with the tang of vinegar and tomato ketchup. Adding rice flour makes the batter exceptionally crispy, while curry leaves and mustard seeds add a South Indian touch, making every bite a burst of flavors.

 

The real magic of Cauliflower 65 lies in its crunch, achieved by deep frying the batter-coated florets until golden brown. After frying, a tadka of garlic, dried red chilies, and curry leaves adds extra flavor, making it irresistibly tasty. This unique fusion combines the wholesome qualities of cauliflower with the zesty, snackable appeal of a beloved street food, creating an ideal treat for any occasion.

 

---

 

 

Cooking Tips:

 

1. Blanching Technique: Blanch the cauliflower florets in hot water with a pinch of salt and turmeric for 2-3 minutes. This step softens them slightly and ensures any hidden insects are removed.

2. Consistency of Batter: Make the batter thick enough to coat the florets thoroughly for that perfect, crispy texture. The rice flour addition is crucial for achieving the desired crunch.

3. Perfect Frying Temperature: Ensure the oil is hot enough before frying; this prevents the batter from absorbing too much oil and results in a crispier exterior.

4. Tadka for Flavor Boost: Adding a tadka of garlic, curry leaves, and red chilies after frying infuses the cauliflower with an extra layer of flavor.

 

---

 

 

Pairing Guide:

 

Cauliflower 65 pairs wonderfully with cooling accompaniments like mint chutney or yogurt-based dips, which balance out its spice. It’s also great with side dishes like steamed rice or biryani if you want a fuller meal. For drinks, try a cold lassi, soda, or even iced tea to complement its deep flavors.

 

---

 

 

Frequently Asked Questions:

 

1. What is Cauliflower 65?
   Cauliflower 65 is a vegetarian variation of the popular Chicken 65 dish, featuring spiced, batter-fried cauliflower florets garnished with a flavorful tadka of garlic, curry leaves, and red chilies.

2. How to make Cauliflower 65 crispy?
   Adding rice flour to the batter helps make Cauliflower 65 extra crispy. Ensure the oil is hot enough when frying to prevent the cauliflower from becoming soggy.

3. Can Cauliflower 65 be baked instead of fried?
   Yes, you can bake Cauliflower 65 for a healthier version. Coat the florets with oil before baking at 200°C (400°F) until crispy, turning them halfway through.

4. What spices are used in Cauliflower 65?
   Key spices include red chili powder, turmeric, garam masala, and black pepper, creating a spicy and tangy flavor profile.

5. Is Cauliflower 65 gluten-free?
   Traditional recipes use refined flour, but you can substitute it with chickpea flour for a gluten-free version.

6. Can I use frozen cauliflower for Cauliflower 65?
   Fresh cauliflower is ideal, but if using frozen, ensure it’s thoroughly thawed and dried to prevent excess water from affecting the batter’s consistency.

7. What’s the origin of Cauliflower 65?
   Cauliflower 65 is inspired by Chicken 65, a South Indian dish known for its spiciness and crispiness, adapted here with cauliflower for a vegetarian twist.

8. How long can I store Cauliflower 65?
   Cauliflower 65 is best enjoyed fresh, but you can store it in an airtight container for a day. Reheat in the oven for best results.

9. Can I make Cauliflower 65 without rice flour?
   Rice flour is recommended for extra crispiness, but you can substitute it with corn flour for a similar texture.

10. What’s the best way to reheat Cauliflower 65?
    Reheat Cauliflower 65 in an oven or air fryer to maintain its crispiness instead of microwaving it, which may make it soggy.

 

---