20 Delicious Indian Cauliflower Recipes Spicy

Craving something spicy, wholesome, and utterly delicious? Cauliflower, the versatile veggie superstar, takes center stage in these 20 Indian-inspired recipes that promise to spice up your mealtime. Whether you’re in the mood for quick dinners, comforting curries, or something new to wow your taste buds, this roundup has got you covered. Dive in and discover how cauliflower can transform into the star of your next meal!

Aloo Gobi

Gently, the aroma of spices fills the kitchen, a quiet reminder of the comfort found in simple dishes. Aloo Gobi, with its humble ingredients, whispers stories of home and warmth, inviting us to pause and savor.

Ingredients

• Potatoes – 2 cups, cubed
• Cauliflower – 2 cups, florets
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Water – ¼ cup

Instructions

1. Heat oil in a large pan over medium heat (350°F) until shimmering.
2. Add cumin seeds, wait until they sizzle (about 30 seconds), releasing their fragrance.
3. Stir in cubed potatoes and cauliflower florets, coating them evenly with the oil and cumin.
4. Sprinkle turmeric powder and salt over the vegetables, mixing gently to avoid breaking the florets.
5. Pour in water, cover the pan, and reduce heat to low (250°F). Let simmer for 20 minutes, stirring occasionally to prevent sticking.
6. After 20 minutes, check if the potatoes are tender by piercing with a fork. If not, cover and cook for an additional 5 minutes.
7. Once done, remove from heat and let sit covered for 5 minutes to allow flavors to meld.

Fluffy potatoes and tender cauliflower come together in a dish that’s both comforting and vibrant. Serve it alongside warm rotis or as a hearty side, letting the simplicity of its flavors shine.

Gobi Manchurian

On a quiet evening, when the kitchen feels like a sanctuary, Gobi Manchurian emerges as a dish that bridges continents with its crispy, saucy embrace. It’s a vegetarian delight that turns humble cauliflower into something unexpectedly bold and comforting.

Ingredients

• Cauliflower – 1 medium head, cut into florets
• Flour – 1 cup
• Cornstarch – 2 tbsp
• Garlic – 4 cloves, minced
• Ginger – 1 tbsp, minced
• Soy sauce – 2 tbsp
• Vinegar – 1 tbsp
• Ketchup – 2 tbsp
• Green onions – 2, chopped
• Oil – for deep frying
• Salt – ½ tsp

Instructions

1. In a large bowl, mix flour, cornstarch, and salt with enough water to make a thick batter. Tip: The batter should coat the back of a spoon.
2. Heat oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure accurate temperature.
3. Dip each cauliflower floret into the batter, letting excess drip off, then fry in batches until golden brown, about 3-4 minutes. Tip: Do not overcrowd the pot to maintain oil temperature.
4. Remove florets with a slotted spoon and drain on paper towels.
5. In a separate pan, heat 1 tbsp oil over medium heat. Add garlic and ginger, sautéing until fragrant, about 30 seconds.
6. Add soy sauce, vinegar, and ketchup, stirring to combine. Cook for 1 minute until the sauce thickens slightly.
7. Add the fried cauliflower florets to the sauce, tossing gently to coat evenly.
8. Garnish with chopped green onions before serving.

Just out of the pan, Gobi Manchurian is a symphony of textures—crispy on the outside, tender within, all cloaked in a glossy, tangy-sweet sauce. Serve it atop steamed rice or as a standalone snack, its vibrant flavors a testament to the joy of simple ingredients transformed.

Cauliflower Tikka

How quietly the flavors of the world come together in a single dish, like the Cauliflower Tikka, where simplicity meets the warmth of spices in a dance of textures and tastes.

Ingredients

• Cauliflower – 1 medium head, cut into florets
• Yogurt – 1 cup
• Garam masala – 2 tsp
• Turmeric – ½ tsp
• Cumin – 1 tsp
• Salt – 1 tsp
• Oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, mix yogurt, garam masala, turmeric, cumin, and salt until well combined. Tip: Use full-fat yogurt for a creamier marinade.
3. Add cauliflower florets to the bowl, gently tossing to coat each piece evenly with the marinade.
4. Let the cauliflower marinate for at least 30 minutes at room temperature. Tip: For deeper flavor, cover and refrigerate for up to 4 hours.
5. Line a baking sheet with parchment paper and spread the marinated cauliflower in a single layer.
6. Drizzle oil over the cauliflower, ensuring each piece is lightly coated to prevent drying out.
7. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are golden and crispy. Tip: Keep an eye after 20 minutes to avoid burning.

Gently spiced and beautifully charred, the Cauliflower Tikka offers a tender bite with a smoky finish. Serve it atop a bed of fluffy basmati rice or as a vibrant addition to your next mezze platter.

Cauliflower Biryani

Zenfully, the aroma of spices fills the kitchen as we embark on a culinary journey to recreate a comforting bowl of Cauliflower Biryani, a dish that marries the simplicity of vegetables with the richness of traditional spices.

Ingredients

• Cauliflower – 1 medium head, cut into florets
• Basmati rice – 1 cup
• Onion – 1, thinly sliced
• Ginger-garlic paste – 1 tbsp
• Yogurt – ½ cup
• Biryani masala – 2 tbsp
• Oil – 2 tbsp
• Water – 2 cups
• Salt – 1 tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. Heat oil in a large pot over medium heat, add the sliced onions, and sauté until golden brown, about 5 minutes.
3. Add ginger-garlic paste to the onions and sauté for another 2 minutes until the raw smell disappears.
4. Stir in the cauliflower florets, biryani masala, and salt, cooking for 5 minutes to let the flavors meld.
5. Mix in the yogurt, ensuring the cauliflower is evenly coated, and cook for another 2 minutes.
6. Drain the soaked rice and add it to the pot, gently stirring to combine with the cauliflower mixture.
7. Pour in 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
8. After 20 minutes, turn off the heat and let the biryani sit, covered, for 10 minutes to allow the rice to steam perfectly.
9. Fluff the biryani gently with a fork before serving to separate the grains without breaking them.

Hearty and fragrant, this Cauliflower Biryani offers a delightful contrast of tender cauliflower and fluffy rice, infused with the warmth of biryani masala. Serve it with a side of cool raita or a simple cucumber salad to balance the spices.

Cauliflower Curry

Amidst the quiet hum of the kitchen, the gentle simmer of cauliflower curry brings a sense of warmth and comfort, a dish that whispers of home and the simple joys of cooking.

Ingredients

• Cauliflower – 1 head, cut into florets
• Coconut oil – 2 tbsp
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Salt – ½ tsp

Instructions

1. Heat coconut oil in a large pan over medium heat (350°F) until shimmering.
2. Add cauliflower florets to the pan, stirring occasionally, until they begin to soften, about 5 minutes.
3. Sprinkle curry powder over the cauliflower, stirring to coat evenly, and cook for 1 minute to release the spices’ aromas.
4. Pour in coconut milk and add salt, stirring to combine all ingredients.
5. Reduce heat to low (250°F) and let the curry simmer uncovered for 15 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened slightly.
6. Tip: For a deeper flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.
7. Tip: If the curry seems too thick, add a splash of water or vegetable broth to reach your desired consistency.
8. Tip: Taste and adjust the seasoning with more salt if needed, but remember the flavors will continue to develop as the curry sits.

Lusciously creamy with a hint of spice, this cauliflower curry wraps each floret in a velvety sauce, perfect alongside fluffy rice or with a sprinkle of fresh cilantro for a bright finish.

Cauliflower Pakora

Just like the quiet moments before dawn, this recipe brings a sense of calm and simplicity to the kitchen. Cauliflower Pakora, with its crispy edges and tender heart, is a humble dish that speaks volumes.

Ingredients

• Cauliflower – 1 small head, cut into florets
• Gram flour – 1 cup
• Water – ½ cup
• Salt – ½ tsp
• Turmeric powder – ¼ tsp
• Oil – for deep frying

Instructions

1. In a large bowl, mix gram flour, salt, and turmeric powder.
2. Gradually add water to the dry ingredients, stirring until a smooth batter forms. The consistency should coat the back of a spoon.
3. Heat oil in a deep fryer or a heavy-bottomed pan to 350°F. Use a thermometer for accuracy.
4. Dip each cauliflower floret into the batter, ensuring it’s fully coated. Let excess batter drip off.
5. Carefully place the coated florets into the hot oil. Do not overcrowd the pan to maintain oil temperature.
6. Fry for 3-4 minutes or until golden brown, turning occasionally for even cooking.
7. Remove pakoras with a slotted spoon and drain on paper towels. Serve immediately for the best texture.

These pakoras are a delightful contrast of textures—crispy on the outside, soft within. Try serving them with a drizzle of lemon juice or alongside a cooling mint chutney for a burst of flavor.

Cauliflower Masala

Perhaps there’s no better way to welcome the gentle hum of a quiet evening than with a dish that comforts as much as it delights. Cauliflower Masala, with its warm spices and tender florets, is just that—a humble yet vibrant dish that feels like a soft whisper of home.

Ingredients

• Cauliflower – 1 head, cut into florets
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Garam masala – 1 tbsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Heat olive oil in a large pan over medium heat (350°F) until shimmering, about 2 minutes. Tip: Test the oil’s readiness by adding a small cauliflower floret; if it sizzles, it’s ready.
2. Add minced garlic to the pan, sautéing until golden, about 1 minute. Stir constantly to prevent burning.
3. Introduce cauliflower florets to the pan, stirring to coat them evenly with the garlic-infused oil. Cook for 5 minutes, allowing the edges to lightly brown.
4. Sprinkle garam masala and salt over the cauliflower, tossing to ensure each piece is well-seasoned. Tip: For a deeper flavor, let the spices toast for 30 seconds before stirring.
5. Pour water into the pan, then cover with a lid. Reduce heat to low (200°F) and simmer for 10 minutes, or until the cauliflower is fork-tender. Tip: Check halfway through to ensure there’s enough moisture; add a tablespoon of water if needed.
6. Remove the lid and increase the heat to medium (350°F) for 2 minutes to evaporate any excess liquid, leaving a slight glaze on the cauliflower.

As the cauliflower masala rests, the spices meld into the florets, creating a dish that’s both hearty and aromatic. Serve it atop a bed of fluffy basmati rice or alongside warm naan for a meal that’s as nourishing as it is flavorful.

Cauliflower Rice

Fondly recalling the first time I transformed a simple head of cauliflower into something unexpectedly delightful, I find myself returning to this humble dish time and again. It’s a testament to how the most unassuming ingredients can surprise us with their versatility and charm.

Ingredients

• Cauliflower – 1 head
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat a large skillet over medium heat (350°F) for 2 minutes.
2. Cut the cauliflower into florets, then pulse in a food processor until it resembles rice grains.
3. Heat olive oil in the skillet, then add the cauliflower rice, spreading it evenly.
4. Sprinkle salt over the cauliflower and stir gently to combine.
5. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp.
6. Remove from heat and let it sit for 2 minutes before serving to allow flavors to meld.

Just like that, you’ve turned cauliflower into a light, fluffy base that’s ready to absorb any flavors you pair with it. The texture is wonderfully similar to traditional rice, yet it carries a subtle, nutty essence that’s uniquely its own. Try topping it with a fried egg for a simple, satisfying meal.

Cauliflower Korma

On a quiet evening, when the light fades softly and the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that’s both nourishing and gentle on the soul. Cauliflower Korma, with its creamy sauce and tender florets, is just such a dish, inviting you to slow down and savor the process.

Ingredients

• Cauliflower – 1 head, cut into florets
• Coconut milk – 1 cup
• Tomato paste – 2 tbsp
• Garam masala – 1 tsp
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pan over medium heat (350°F) until shimmering.
2. Add cauliflower florets to the pan, stirring occasionally, until they start to brown, about 5 minutes.
3. Stir in tomato paste and garam masala, coating the florets evenly, and cook for 1 minute to release the spices’ aromas.
4. Pour in coconut milk, stirring gently to combine, then reduce heat to low (200°F) and simmer uncovered for 15 minutes, or until the cauliflower is tender.
5. Season with salt, stirring once more to ensure the flavors meld together beautifully.

With its velvety sauce clinging to each piece of cauliflower, this korma is a study in contrasts—creamy yet light, spiced yet soothing. Serve it over a bed of steamed basmati rice or with warm naan for a meal that feels like a hug.

Cauliflower Stir Fry

Just as the morning light gently fills the kitchen, so does the simple joy of preparing a dish that’s both nourishing and comforting. This cauliflower stir fry, with its crisp edges and tender heart, is a quiet celebration of simplicity.

Ingredients

• Cauliflower – 1 head, cut into florets
• Olive oil – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cauliflower florets to the skillet, spreading them out in a single layer to ensure even cooking.
3. Let the cauliflower cook undisturbed for 3 minutes to develop a golden crust, then stir.
4. Add minced garlic and red pepper flakes to the skillet, stirring to distribute evenly among the florets.
5. Continue cooking for another 5 minutes, stirring occasionally, until the cauliflower is tender but still crisp.
6. Drizzle soy sauce over the cauliflower, tossing gently to coat each piece without breaking them.
7. Remove from heat and let sit for 1 minute to allow flavors to meld.

The stir fry emerges with a delightful contrast of textures—crispy on the outside, yielding within. Its flavor, a harmonious blend of earthy and spicy, pairs beautifully with a sprinkle of sesame seeds or a side of steamed rice for a more substantial meal.

Cauliflower Soup

Beneath the quiet hum of the kitchen, there’s something deeply comforting about transforming a simple head of cauliflower into a velvety soup. It’s a process that invites patience, a gentle reminder of the beauty in simplicity.

Ingredients

• Cauliflower – 1 large head
• Butter – 2 tbsp
• Onion – 1, medium
• Garlic – 2 cloves
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Chop the cauliflower into small florets.
2. Dice the onion and mince the garlic.
3. In a large pot, melt the butter over medium heat.
4. Add the onion and garlic, sautéing until translucent, about 5 minutes.
5. Tip: Stir frequently to prevent browning.
6. Add the cauliflower florets to the pot, stirring to coat with the butter.
7. Pour in the vegetable broth, ensuring the cauliflower is fully submerged.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. Tip: The cauliflower should be fork-tender.
10. Remove from heat and blend the soup until smooth using an immersion blender.
11. Stir in the heavy cream, salt, and black pepper.
12. Tip: For a thinner consistency, add more broth or water.
13. Return to low heat for 5 minutes to warm through.

Mellow and creamy, this soup carries the subtle sweetness of cauliflower, elevated by a hint of garlic and onion. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for a touch of brightness.

Cauliflower Kebabs

Sometimes, the simplest ingredients can transform into something unexpectedly delightful, especially when given a little time and care. Cauliflower kebabs are one such dish, where humble florets turn into tender, flavorful bites that whisper of warmth and comfort.

Ingredients

• Cauliflower – 1 head, cut into florets
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, and salt until evenly coated. Tip: For extra flavor, let the coated florets sit for 10 minutes before roasting.
3. Spread the florets in a single layer on a baking sheet lined with parchment paper, ensuring they’re not touching for even cooking.
4. Roast in the preheated oven for 25 minutes, or until the edges are golden and crispy. Tip: Halfway through, give the florets a gentle stir to promote uniform browning.
5. Remove from the oven and let cool slightly before threading onto skewers. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Might these kebabs surprise you with their depth of flavor, the cauliflower becoming almost nutty and rich. Serve them atop a bed of quinoa or alongside a creamy tahini sauce for a meal that feels both nourishing and indulgent.

Cauliflower Pulao

Zephyrs of summer breeze whisper through the kitchen as we embark on a humble yet flavorful journey with cauliflower pulao, a dish that marries the earthiness of cauliflower with the aromatic embrace of spices, creating a symphony of flavors that’s both comforting and invigorating.

Ingredients

• Basmati rice – 1 cup
• Cauliflower – 2 cups, florets
• Onion – 1, thinly sliced
• Ginger-garlic paste – 1 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Garam masala – 1 tsp
• Salt – 1 tsp
• Water – 2 cups
• Oil – 2 tbsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes. Tip: Soaking rice ensures it cooks evenly and becomes fluffy.
2. Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add the thinly sliced onion and sauté until golden brown, about 5 minutes.
4. Stir in the ginger-garlic paste and cook for another minute, ensuring it doesn’t burn.
5. Add the cauliflower florets, turmeric powder, garam masala, and salt. Mix well and cook for 5 minutes, allowing the spices to coat the cauliflower evenly. Tip: Cooking the spices with the cauliflower enhances the dish’s depth of flavor.
6. Drain the soaked rice and add it to the pan, gently stirring to combine with the cauliflower and spices.
7. Pour in 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Keeping the heat low and the pan covered ensures the rice cooks perfectly without sticking.
8. After 15 minutes, turn off the heat and let the pulao sit, covered, for 5 minutes to allow the flavors to meld.

Just as the day winds down, this cauliflower pulao presents itself with grains that are separate yet tender, each bite a whisper of spice and the subtle crunch of cauliflower. Serve it alongside a dollop of yogurt or a sprinkle of fresh cilantro for a meal that feels like a gentle embrace.

Cauliflower Chana Masala

Floating through the kitchen on a quiet morning, the aroma of spices begins to weave its story, a tale of comfort and warmth with every simmer. This Cauliflower Chana Masala is a humble yet vibrant dish, blending the earthiness of cauliflower with the rich, spiced embrace of chana masala, perfect for those moments when you crave something deeply satisfying yet effortlessly simple.

Ingredients

• Cauliflower – 1 medium head, cut into florets
• Chickpeas – 2 cups, cooked
• Tomato – 1 cup, diced
• Onion – 1 medium, finely chopped
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Cumin seeds – 1 tsp
• Turmeric – 1 tsp
• Coriander powder – 1 tbsp
• Garam masala – 1 tsp
• Salt – 1 tsp
• Oil – 2 tbsp
• Water – 1 cup
• Cilantro – for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds, letting them sizzle for 30 seconds until fragrant.
2. Add chopped onion, sautéing for 5 minutes until translucent. Stir in garlic and ginger, cooking for another minute.
3. Mix in turmeric, coriander powder, and salt, stirring well to coat the onions. Tip: Toasting the spices at this stage deepens their flavors.
4. Add diced tomatoes, cooking for 5 minutes until they soften and meld into the spice mixture.
5. Incorporate cauliflower florets and chickpeas, tossing to evenly distribute the spices. Pour in water, bringing the mixture to a simmer.
6. Cover and cook for 15 minutes, stirring occasionally, until the cauliflower is tender but still holds its shape. Tip: Avoid overcooking to maintain texture.
7. Sprinkle garam masala over the dish, stirring gently to combine. Cook uncovered for 2 more minutes to thicken the sauce slightly.
8. Garnish with fresh cilantro before serving. Tip: A squeeze of lemon juice just before eating can brighten the dish beautifully.

Rich in flavors and textures, this Cauliflower Chana Masala offers a delightful contrast between the tender cauliflower and the hearty chickpeas, all enveloped in a warmly spiced sauce. Serve it over a bed of fluffy basmati rice or with warm naan for a meal that feels both nourishing and indulgent.

Cauliflower Dal

How quietly the morning unfolds, with the sun casting long shadows and the kitchen awaiting its next creation. Today, let’s embrace the simplicity of ‘Cauliflower Dal’, a dish that whispers of comfort and warmth, blending the earthiness of lentils with the subtle sweetness of cauliflower.

Ingredients

– Cauliflower – 1 cup, chopped
– Red lentils – 1 cup
– Water – 4 cups
– Turmeric – ½ tsp
– Cumin seeds – 1 tsp
– Salt – ½ tsp
– Olive oil – 1 tbsp

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat and add the cumin seeds, stirring until they begin to pop, about 30 seconds.
3. Add the chopped cauliflower to the pot, stirring gently to coat it with the oil and cumin, cooking for 2 minutes until slightly softened.
4. Tip in the rinsed lentils, water, turmeric, and salt, bringing the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally to prevent sticking.
6. After 20 minutes, check the lentils for tenderness; they should be soft but not mushy. If needed, cook for an additional 5 minutes.
7. Remove from heat and let the dal sit covered for 5 minutes to thicken slightly.
Every spoonful of this dal offers a comforting embrace, with the lentils providing a creamy base and the cauliflower adding a tender bite. Serve it over steamed rice or with a side of warm naan for a meal that feels like home.

Cauliflower Vindaloo

Dawn breaks softly, and with it comes the craving for something warm, something that whispers of distant lands yet feels like home. Cauliflower Vindaloo is that dish, a gentle embrace of spices and tender florets, perfect for a reflective morning like this.

Ingredients

• Cauliflower – 1 head, cut into florets
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Vindaloo paste – 2 tbsp
• Coconut milk – 1 cup
• Water – ½ cup
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Stir in vindaloo paste, cook for another minute to release its flavors.
4. Add cauliflower florets, tossing to coat evenly with the spice mixture.
5. Pour in coconut milk and water, then sprinkle salt. Stir gently to combine.
6. Cover the pan, reduce heat to low (250°F), and simmer for 20 minutes. Tip: Check occasionally to ensure the sauce doesn’t dry out, adding a splash of water if needed.
7. After 20 minutes, remove the lid and cook for an additional 5 minutes to slightly thicken the sauce. Tip: The cauliflower should be tender but not mushy.

Rich in flavor with a velvety sauce clinging to each floret, this Cauliflower Vindaloo is a testament to simplicity meeting depth. Serve it over a bed of steamed rice or with warm naan to soak up every bit of its spicy, coconut-infused goodness.

Cauliflower Samosa

Just like the quiet moments before dawn, this recipe unfolds gently, inviting you to savor the process as much as the result. Cauliflower samosas, with their crispy exterior and tender, spiced filling, are a testament to the beauty of simple ingredients transformed by care and time.

Ingredients

• Cauliflower – 1 cup, finely chopped
• Potatoes – 2, medium, boiled and mashed
• Peas – ½ cup
• Samosa wrappers – 10
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Garam masala – 1 tsp
• Salt – ½ tsp
• Oil – for deep frying

Instructions

1. Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
2. Add 1 cup finely chopped cauliflower, ½ cup peas, ½ tsp turmeric powder, 1 tsp garam masala, and ½ tsp salt. Cook for 5 minutes, stirring occasionally, until the vegetables are soft.
3. Mix in the mashed potatoes and cook for another 2 minutes. Remove from heat and let the filling cool to room temperature.
4. Take a samosa wrapper, place 2 tbsp of the filling in the center, fold into a triangle, and seal the edges with a little water. Repeat with the remaining wrappers and filling.
5. Heat oil for deep frying in a kadhai or deep pan to 350°F. Fry the samosas in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

The samosas emerge golden and crisp, with a filling that’s warmly spiced and comforting. Try serving them with a drizzle of tamarind chutney for a sweet and tangy contrast, or alongside a cup of masala chai for a truly indulgent experience.

Cauliflower Bhaji

Evenings like these call for something simple yet deeply satisfying, a dish that whispers comfort with every bite. Cauliflower Bhaji, with its golden hues and tender florets, is just that—a humble yet heartwarming choice.

Ingredients

• Cauliflower – 1 medium head, cut into florets
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Water – ¼ cup

Instructions

1. Heat oil in a large pan over medium heat (350°F) until shimmering.
2. Add cumin seeds, stirring for 30 seconds until they sizzle and release their aroma.
3. Add cauliflower florets, tossing gently to coat them in the oil and cumin.
4. Sprinkle turmeric and salt over the cauliflower, mixing well to ensure even seasoning.
5. Pour water into the pan, then cover with a lid to steam the cauliflower for 10 minutes, stirring halfway through.
6. Remove the lid and cook for an additional 5 minutes, allowing any excess water to evaporate and the florets to lightly brown.

Made with care, this Cauliflower Bhaji emerges softly spiced, with florets that hold their shape yet yield easily to the fork. Serve it alongside warm rotis or as a vibrant side to dal and rice, letting its simplicity shine.

Cauliflower Paratha

Just like the quiet moments of early morning, making Cauliflower Paratha is a gentle process that rewards patience with warmth and flavor. It’s a dish that carries the simplicity of home cooking, yet each bite is a reminder of the care put into its creation.

Ingredients

– Cauliflower – 1 cup, grated
– Whole wheat flour – 2 cups
– Salt – ½ tsp.
– Water – ½ cup
– Oil – 2 tbsp.

Instructions

1. In a large bowl, mix the grated cauliflower, whole wheat flour, and salt until evenly distributed.
2. Gradually add water to the mixture, kneading until a soft dough forms. Tip: The dough should be pliable but not sticky; adjust flour or water as needed.
3. Divide the dough into 6 equal parts, rolling each into a smooth ball.
4. On a floured surface, flatten each ball with a rolling pin into a 6-inch circle. Tip: Rotate the dough occasionally to ensure an even thickness.
5. Heat a skillet over medium heat (350°F) and place a paratha on it.
6. Cook for 2 minutes until small bubbles appear, then flip.
7. Drizzle ½ tbsp of oil around the edges, spreading it lightly over the surface. Tip: Use the back of a spoon for even oil distribution.
8. Cook for another 2 minutes, pressing down gently, until both sides are golden brown.
9. Repeat with the remaining dough balls.
Unassuming in its appearance, the Cauliflower Paratha surprises with its tender layers and subtle nuttiness. Serve it with a dollop of yogurt or a spicy pickle for a contrast that elevates the humble paratha to something memorable.

Cauliflower Dosa

How quietly the morning unfolds, much like the gentle process of making cauliflower dosa, a dish that whispers of innovation and comfort in equal measure. It’s a recipe that invites patience, rewarding it with flavors that are both familiar and surprisingly new.

Ingredients

• Cauliflower – 1 cup, grated
• Rice flour – 1 cup
• Water – ¾ cup
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. In a large bowl, combine the grated cauliflower, rice flour, and salt.
2. Gradually add water to the mixture, stirring until a smooth batter forms. Tip: The batter should be thick enough to coat the back of a spoon but still pourable.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with oil.
4. Pour ¼ cup of the batter onto the skillet, spreading it gently into a thin circle. Tip: Use the back of the ladle in a circular motion for an even spread.
5. Drizzle ½ tsp of oil around the edges of the dosa and cook for 2-3 minutes until the edges start to lift.
6. Flip the dosa carefully and cook for another 2 minutes until golden brown spots appear. Tip: Wait for the surface to look matte before flipping to ensure it doesn’t tear.
7. Repeat with the remaining batter, greasing the skillet as needed.

You’ll find the cauliflower dosa delightfully crisp at the edges yet tender in the middle, with a subtle nuttiness that pairs beautifully with a tangy chutney or a dollop of cool yogurt. Yet, it’s also sturdy enough to wrap around spiced potatoes for a hearty meal.

Conclusion

Great flavors await in these 20 Delicious Indian Cauliflower Recipes Spicy! Each dish offers a unique way to enjoy cauliflower, packed with bold spices and hearty goodness. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!