Cauliflower 65
Crispy, spicy cauliflower florets marinated in a bold yogurt-spice blend and fried to golden perfection. This vegetarian twist on Chicken 65 delivers a crunchy exterior with a tender, juicy center. Perfect as a party starter or an indulgent side dish.
For 4 servings
- prep · ~3 min
Blanch the cauliflower florets.
1.Bring a pot of water to a rolling boil.2.Add cauliflower florets and blanch for 2 minutes.3.Drain immediately and plunge into ice-cold water to stop cooking.4.Drain well and pat completely dry with a kitchen towel.TIPEnsure the cauliflower is bone-dry before marinating, or the batter will become watery and won't stick. - mix · ~5 min
Make the marinade.
1.In a large mixing bowl, whisk yogurt until smooth.2.Add ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, black pepper, lemon juice, and salt.3.Whisk everything into a thick, uniform paste.4.Add all-purpose flour, cornflour, and rice flour. Mix well to form a thick batter.TIPThe batter should coat the back of a spoon thickly. If it's too thick, add a teaspoon of water. If too thin, add a bit more rice flour. - mix · ~30 min
Marinate the cauliflower.
1.Add the dry cauliflower florets to the marinade.2.Gently toss until every floret is thickly and evenly coated.3.Cover and let it rest for 30 minutes at room temperature.TIPThis resting time is crucial; it allows the spices to penetrate the cauliflower and makes the final dish more flavorful. - fry · ~5 min
Deep fry the cauliflower.
1.Heat oil in a deep pan or kadhai to 350°F (175°C).2.Slide the battered florets into the hot oil one by one, without overcrowding.3.Fry for 3-4 minutes, turning occasionally, until deep golden and crisp.4.Use a slotted spoon to remove them and drain on paper towels.TIPMaintain medium-high heat. If the oil is not hot enough, the cauliflower will absorb oil and turn soggy; too hot, and it will brown before the inside cooks. - fry · ~1 min
Fry the tempering ingredients.
1.In the same hot oil, drop in the curry leaves and slit green chilies.2.Fry for 20-30 seconds until the leaves turn crisp and fragrant.3.Remove and sprinkle them over the fried cauliflower.TIPStand back when adding curry leaves as they will splutter dramatically. This quick tempering infuses the dish with a final punch of aroma. - garnish · ~1 min
Garnish and serve immediately.
1.Transfer the crispy cauliflower to a serving plate.2.Scatter the fried curry leaves and green chilies on top.3.Arrange raw onion slices and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the cauliflower for exactly 2 minutes then plunge into ice water to keep it crunchy.
- 2Pat the blanched florets bone-dry before marinating or the batter will slide off.
- 3Let the marinated cauliflower rest for 30 minutes so the spices deeply penetrate.
- 4Maintain oil at 350°F (175°C) — too low makes it greasy, too high burns the batter.
- 5Fry in small batches so the temperature doesn't drop and florets stay crisp.
- 6Sprinkle the hot fried cauliflower with a pinch of chaat masala for an extra tangy kick.
Adapt it for your goals.
Baked/air-fried
Skip deep-frying: spray the marinated florets with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 12-15 minutes. This cuts oil use while keeping a decent crunch.
gluten freeGluten-free
Replace all-purpose flour with an equal amount of chickpea flour (besan) or a gluten-free blend. The rice flour and cornflour already make this partially GF — this swap makes it fully gluten-free.
veganVegan
Substitute yogurt with thick coconut yogurt or a blend of ¼ cup cashew cream + 1 tbsp lemon juice. Use a plant-based yogurt with good thickness to maintain the batter consistency.
extra spicyExtra-spicy
Add 1 teaspoon of finely chopped green chilies or ½ teaspoon of cayenne pepper to the marinade. Serve with a side of mint-coriander chutney for a cooling contrast.
Why this is on our healthy list.
Rich in Fiber and Vitamin C
Cauliflower is packed with dietary fiber for digestion and vitamin C to support immunity. This dish provides a veggie-forward way to enjoy Indo-Chinese flavors.
Lower in Fat Than Chicken 65
By using cauliflower instead of chicken, this version is naturally cholesterol-free and contains less saturated fat, making it a lighter yet satisfying snack.
Probiotic Boost from Yogurt
The yogurt marinade adds live cultures (if using fresh, unheated yogurt) which can support gut health, along with calcium and protein.
Frequently asked questions
The most common reason is moisture: make sure blanched florets are patted completely dry before marinating. Also, don't skip the 30-minute rest — it helps the batter adhere.
