Vegan Masala Recipe

Crispy Cauliflower 65

Name: Crispy Cauliflower 65
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 cloves garlic, minced; 2 green chillies, finely chopped; 1 tsp garam masala; 1 tsp chilli powder; 1 small cauliflower, cut into florets; 1 cup water; 1 tsp salt; 1/2 cup plain flour; 1 cup rice flour; 1/2 tsp black pepper; a handful of curry leaves; 3 tbsp unsweetened plant yoghurt

A South Indian vegan Indian recipe built around proper masalas, dependable technique and the warmth of family-style cooking. This is the kind of dish that deserves a regular place at the table because it brings real flavour and practical kitchen confidence together.

30 minPrep: 10 minCook: 20 minServes 4South IndianVegan

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Ingredients Method Notes

From the kitchen

What to expect

A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.

Serving idea

Best served simply

Serve hot and simply, with sides that let the spices and masala stay at the centre.

Cook the recipe

Method

1
Blanch cauliflower briefly in hot water, then rinse and drain well.
2
Mix plain flour, rice flour, garam masala, black pepper, chilli powder, 1 tsp salt, and water to make a thick batter.
3
Coat cauliflower in the batter and deep fry until golden and crispy.
4
Heat 2 tbsp oil in a pan and add cumin seeds, garlic, green chillies, and curry leaves.
5
Stir in chilli powder and garam masala, then add the plant yoghurt, cooking until thick.
6
Toss the fried cauliflower in the spicy mixture over high heat for 2–3 minutes.
7
Serve hot as a starter or snack.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•2 green chillies, finely chopped
•1 tsp garam masala
•1 tsp chilli powder
•1 small cauliflower, cut into florets
•1 cup water
•1 tsp salt
•1/2 cup plain flour
•1 cup rice flour
•1/2 tsp black pepper
•a handful of curry leaves
•3 tbsp unsweetened plant yoghurt

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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