Rava Fried Cauliflower

Instructions

1. 1

   Blanch the Cauliflower

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
   • Carefully add the cauliflower florets and blanch for 3-4 minutes until they are about 50% cooked (tender-crisp).
   • Immediately drain the florets and plunge them into an ice bath or rinse under cold running water to stop the cooking process.
   • Pat the florets completely dry with a clean kitchen towel. This step is crucial for a crispy result.
2. 2

   Prepare the Marinade

   • In a large mixing bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, rice flour, lemon juice, and 1 tsp of salt.
   • Add 1-2 tablespoons of water, mixing well to form a thick, smooth paste that can coat the back of a spoon.
   • Add the dry, blanched cauliflower florets to the bowl. Gently toss until every floret is evenly coated with the spice paste.
   • Let the cauliflower marinate for at least 10-15 minutes.
3. 3

   Coat with Rava

   • Spread the fine rava evenly on a wide plate or tray.
   • Take each marinated floret one by one and roll it in the rava. Press gently to ensure the rava adheres well and forms a complete, even coating on all sides.
4. 4

   Shallow Fry the Florets

   • Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about half an inch deep.
   • To check if the oil is ready, drop a pinch of rava into it; it should sizzle and rise to the surface immediately.
   • Carefully place the rava-coated florets in the hot oil in a single layer. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 3-4 minutes on each side, turning gently, until the coating is a deep golden brown and crispy.
   • Once cooked, remove the florets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
5. 5

   Garnish and Serve

   • Garnish the hot Rava Fried Cauliflower with freshly chopped coriander leaves.
   • Serve immediately with a side of green chutney, tomato ketchup, or as a crispy side dish with a Goan meal.