VERSATILE & VARIED
Cauliflower is one of those humble vegetables we come across in our daily cooking which is a favorite to many of us and also comes with a number of uses and adaptable qualities to fit itself into various cuisines and methods of cooking and styles. It is not only easy to work with but also cooks pretty fast and being white and neutral in color and looks it is easy to pick up added flavors and color contrasts as added to make it appealing and appetizing.
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Cauliflower has been found used in all day long menus in our diets while some also love Gobi ka Parantha to start a day with a bowl of curd, pickle- papad to others Gobi aloo ki subzi, Gobi ka keema, Gobi mattar ki subzi, Gobi mattar ki curry, Gobi- aloo ki tehari, masaledaar Gobi ke pakode, Gobi aur gajar ka pulao to name a few from my list of favorites in indian cooking. To list a few dishes from international cuisines linked with cauliflower we have crispy fried cauliflower, Chinese style cauliflower Manchurian, schezuan stir fried cauliflower, cauliflower fried rice, baked cheesy corn and cauliflower, spinach and cauliflower casserole, chicken and cauliflower frittatas, Indonesian style cauliflower skewers with satay sauce to name a few.
“Cauliflower is indeed comforting, cool and cozy enough to work with in a number of ways since it is versatile, adaptable and delicious in a number of gourmet creations” – Dr. Kaviraj Khialani- Celebrity Master Chef
Here are a few simple- easy to make – delicious recipes with our all-time favorite Cauliflower:
Recipe-1] GOBI ALOO MAST KALANDAR
| Ingredients | Method |
| Cauliflower- 500 gms, cleaned and cut into florets Potatoes- 2-3 med sized, peeled and cut into cubes Oil-2 tsp Ghee-1tsp Hing-1/4 tsp Cumin seeds-1/2 tsp Ajwain-1/4 tsp White sesame seeds-1 tsp Ginger- 1 tsp chopped Garlic-1 tsp chopped Slit green chilies- 3-4 no Onion-1/2 cup chopped Cinnamon stick-1-inch piece Salt to taste Turmeric powder-1/2 tsp Coriander powder-1 tsp Cumin powder-1/2 tsp Red chili powder-1/2 tsp Garam masala powder-1/2 tsp Aamchur powder-1/2 tsp Lime juice-2 tsp Coriander leaves- 2 tbsp. chopped Water-1/2 cup Roasted crushed saunf/ fennel seeds-1 tsp | 1. Prepare all the ingredients for the Gobi aloo subzi. 2. Heat oil and ghee in a kadai and add in the cinnamon stick, hing, cumin, ajwain, sesame seeds, slit chilies, ginger, garlic, onions and saute them for 1-2 mins. 3. Now add in the cauliflower, potatoes, salt to taste and all the powdered spices to taste and mix well. 4. Add in little water, cover and cook the vegetable in steam for around 20-25 mins, stir occasionally to check and prevent from sticking at the base. 5. Finally add in the saunf, aamchur, lime, coriander leaves and mix, serve hot with phulkas, papad, aam ka achaar. |
Recipe-2] GOBI KE MASALEDAAR PARATHE
| Ingredients | Method |
| For the paratha dough: Atta- 1 cup Maida-1/2 cup Salt-1/4 tsp Oil/ghee-2 tsp Warm water as needed to make the dough For the stuffing: Cauliflower-300 gms, grated Salt to taste Oil-2 tsp + as needed for cooking Ghee-1 tsp + for cooking on tava Chopped green chilies- 1 tsp Roasted crushed/powdered coriander seeds-1 tsp Roasted crushed cumin powder-1/2 tsp Roasted crushed black pepper-1/4 tsp Red chili powder-1/2 tsp Turmeric powder-1/2 tsp Garam masala powder-1/4 tsp Lime juice-2 tsp Coriander leaves-2 tbsp. chopped Cheese- 2 tbsp. grated Potato-1/2 cup boiled, mashed. To serve with: Curd/ raita, papad, achar, salad. | 1. Prepare all the ingredients for the Gobi ke parathe, make a nice hard, firm dough as listed above, cover and rest for 20 mins. 2. Heat oil and ghee in a pan and add in the ingredients one by one and saute them with the cauliflower for 2 mins. 3. Add in salt, all powdered spices and mix well. Cook the mixture covered in steam for 2-3 mins. Add lime juice, coriander leaves, and turn off the flame. 4. Now add in the cheese and potatoes, mix and adjust seasonings. 5. Divide the prepared and rested dough into 4 -5 portions and divide the stuffing as well accordingly. 6. Roll out, stuff the Gobi stuffing and seal, roll out again and cook the parathas on a hot tava/ non-stick tava using little oil/ ghee. Cook to a nice golden color and cut, serve hot. |
Recipe-3] CAULI FRIED MASALA RICE
| Ingredients | Method |
| Cauliflower- 500gms, grated Oil-2 tsp Butter-1 tsp Cumin seeds-1/2 tsp Garlic- 1 tsp chopped Ginger-1 tsp chopped Green chilies-1 tsp chopped Shallots/ onion-1/2 cup chopped Salt to taste Turmeric powder-1/2 tsp Curry leaves-4-5 no Red chilies-1-2 slit/shredded Tomatoes-2 small, seeds removed Garam masala powder-1/4 tsp Lime juice-2 tsp Coriander leaves-2 tbsp. chopped Roasted crushed peanuts-2 tbsp Pumpkin seeds/ melon seeds- 2 tsp | 1. Prepare all the ingredients for the vegan style Cauli fried rice concept recipe, which uses cauliflower in place of rice making it all the healthier and varied for a change. 2. Heat oil and butter in a pan, add in the ingredients for the tempering one by one and allow to crackle and splutter for 1 min. 3. Add in the cauliflower, salt and tomatoes, all the powdered spices and mix well, cover and simmer for 4-6 mins. 4. Now add in little water if needed to prevent drying up in the pan, adjust seasonings, add in peanuts, coriander, lime juice, assorted seeds of your choice and cook for another 3-4 mins. Serve hot. |
Recipe-4] PHOOL GOBI KA KEEMA
| Ingredients | Method |
| Cauliflower-750gms, roughly cut into smaller pieces Green peas-1/2 cup boiled Oil-2 tsp Ghee-2 tsp Hing-1/4 tsp Cinnamon stick-1 piece Green chilies-1 tsp chopped Ginger-1 tsp chopped Onion-1 cup chopped Tomatoes-1/2 cup chopped Salt to taste Kasuri methi-1 tsp Turmeric powder-1/4 tsp Red chili powder-1/2 tsp Coriander powder-1 tsp Garam masala powder-1/4 tsp Water-1/2 cup Coriander leaves-2 tbsp. chopped Lime juice-2 tsp | 1. Prepare all the ingredients for the recipe. 2. Heat oil and ghee in a pan add in the cinnamon stick and all other ingredients for the tadka one by one and saute the ginger, green chilies, onions to a nice light brown color, add in tomatoes, peas, cauliflower and saute. 3.Add in the salt and all powdered masalas to taste, kasuri methi and mix and cover and cook for 10-12 mins. 4. Adjust seasonings and water and continue to cook for 6-8 mins, finally add in the lime juice, coriander leaves and serve it hot with rotis, parathas, boondi ka raita, fresh cut salad. |
Recipe-5] SPICY CAULIFLOWER SNACK
| Ingredients | Method |
| Cauliflower-500gms, cut into florets For the batter: Maida-1 cup Salt and pepper to taste Oil-1 tsp Mixed herbs-1/4 tsp Chili flakes-1/2 tsp Baking powder-1/4 tsp Water as needed to make a thick batter Prepare the batter as above and rest for 15 mins. Oil as needed to deep fry the cauliflower For the final cooking: Oil- 2 tsp Garlic-1 tsp chopped Ginger-1 tsp chopped Green chilies-2-3 slit Red chilies-1-2 slit Onions-1/2 cup cubed Green capsicum-1/2 cup cubed Salt and pepper to taste Water/stock-1 and a half cup Soya sauce-1 tsp Schezuan sauce-2 tsp Vinegar-1 tsp Corn starch solution-2-3 tsp to thicken up Spring onion greens-2 tbsp. chopped | 1. Prepare all the ingredients for the cauliflower snack. 2. Make a thick coating batter, rest for 10 mins, dip the cauliflower florets in the batter and deep fry to a nice golden color and remove, keep aside. 3.For the final cooking, heat oil in a pan add in the ginger, garlic, chilies, and saute, add onions and capsicums cook for a minute. 4. Add in the seasonings, sauces to taste and little water or stock as per need for the coating sauce for the cauliflower. 5. Cook the mixture for 2-3 mins, add in the corn starch solution, thicken up the gravy a little, add in the fried cauliflower pieces and cook for 2 mins, serve hot garnished with spring onion greens. |
Recipe-6] SOYA GARLIC CAULIFLOWER BOWL
| Ingredients | Method |
| Cauliflower- 500gms, cleaned and cut into florets Soya chunks- 1 cup soaked in warm water for 15 mins. For the batter: Maida- ½ cup Rice flour-2 tsp Salt to taste Oil-1 tsp + as needed to fry etc. Pepper powder-1/4 tsp Cumin powder-1/4 tsp Chili flakes-1/4 tsp Water as needed to make a batter Dip the cauliflower in the batter, deep fry and keep aside. To finally toss the recipe: Oil-2 tsp Slit red chilies-2- 3 no Green chilies-1-2 no slit Garlic-1 tsp chopped Ginger-1 tsp chopped Celery-2 tbsp. chopped Onions-1/4 cup chopped Soy sauce-2-3 tsp Capsico/ tabasco-1 tsp Peanut butter-2 tsp Salt and pepper to taste Water/ stock-1 and a half cup Corn starch solution-2-3 tsp to thicken Spring onion greens-2 tbsp. chopped Vinegar-1 tsp | 1. Prepare all the ingredients for the recipe as listed. 2. Dip the cauliflower florets in the batter and deep fry them to a nice golden color, remove and drain excess oil on a paper. 3. To stir fry the recipe further, heat oil and saute the garlic, ginger, chilies and onions for a minute. 4. Add in the sauces, water, soya chunks and seasonings to taste and bring the liquid to a boil and simmer for 6-9 mins. 5. Add in the peanut butter, Capsico, corn starch solution and thicken up a little, now add in vinegar and the fried cauliflower pieces and cook in the sauce for 2 mins, add spring onion greens into the dish finally and serve hot as a mini meal with steamed white rice or a snack. |
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