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Crispy, golden cauliflower florets coated in spiced semolina and fried to perfection. This popular Goan vegetarian snack is incredibly addictive and makes for a perfect appetizer or side dish.
Blanch the Cauliflower
Prepare the Marinade
Coat with Rava
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Crispy, golden cauliflower florets coated in spiced semolina and fried to perfection. This popular Goan vegetarian snack is incredibly addictive and makes for a perfect appetizer or side dish.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 197.41 calories per serving with 7.13g of protein, it's a beginner-friendly recipe perfect for appetizer or snack or side_dish.
Shallow Fry the Florets
Garnish and Serve
For a healthier alternative, arrange the coated florets on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp.
For a spicier kick, add 1/2 teaspoon of black pepper powder or 1 finely chopped green chili to the marinade.
For extra flavor and crunch, mix 2 tablespoons of chickpea flour (besan) with the rava before coating the florets.
Add 1 tablespoon of finely chopped mint leaves or curry leaves to the marinade for a fresh, aromatic twist.
Cauliflower is an excellent source of dietary fiber, which is essential for digestive health, promoting regular bowel movements and supporting a healthy gut microbiome.
This dish contains powerful antioxidants from cauliflower (like sulforaphane) and spices like turmeric (curcumin). These compounds help protect your cells from oxidative stress and inflammation.
Cauliflower is high in Vitamin C, an essential nutrient that plays a vital role in boosting immune function, supporting collagen production for healthy skin, and enhancing iron absorption.
Rava Fried Cauliflower is a delicious snack, but as it's shallow-fried, it's best enjoyed in moderation. Cauliflower itself is very healthy, rich in fiber and vitamins. For a healthier version, you can bake or air-fry the florets instead of frying them.
A typical serving of around 160g contains approximately 220-260 calories. The final count depends on the amount of oil absorbed during the frying process.
Yes. Rava (semolina) contains gluten. To make this recipe gluten-free, replace the rava with an equal amount of coarse rice flour, cornmeal, or a certified gluten-free breadcrumb mix.
Store leftovers in an airtight container in the refrigerator for up to 2 days. They will lose their crispiness. The best way to reheat them is in an air fryer or a hot oven at 180°C (350°F) for 5-7 minutes to restore some of the crunch.
This usually happens if the cauliflower florets were not dried properly after blanching or if the marinade was too thin. Ensure the florets are patted completely dry and the marinade is a thick paste that clings well before coating with rava.