7 Indian Cauliflower Recipes to Make and Enjoy

Indian cauliflower dishes are incredible in terms of flavour which is why they are a popular vegetarian option to go for.

It may be a simple looking vegetable but it can be used to make some complex but wonderful dishes.

The fact there is a wide array of dishes which are made using cauliflower, also called the Gobi, shows how versatile it is.

The flavours it has alongside the intense spices within dishes make them an enjoyable meal option among vegetarians and non-vegetarians.

While there the classics like aloo gobi, there are a number of other dishes that have been created as a result of people wanting to try new things and experimenting with food.

Each cauliflower dish offers something different to food lovers but they are all full of flavour.

We have seven mouth-watering and tasty Indian cauliflower recipes for you to make and enjoy.

Punjabi Aloo Gobi (Cauliflower & Potatoes)

When it comes to a great cauliflower dish, aloo gobi is a classic option within Indian cuisine.

This mix of spiced cauliflower and potato is an ideal meal which is quite easy to make and is delicious.

This Punjabi aloo gobi is made with turmeric, chillies and ginger which all provide their input in terms of flavour. Each flavour differs from one another but they come together very well.

It is a dry dish which is perfect alongside naan and fresh raita.

Ingredients

• 480g cauliflower, cut into small florets
• 260g potatoes, boiled, peeled and cut into small chunks
• 3 Green chillies, sliced lengthways
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1½ tsp ginger paste
• 1½ tbsp coriander powder
• A pinch of asafoetida
• ½ Lemon, juiced
• Salt, to taste
• 50ml water
• 2 tbsp vegetable oil
• A handful of coriander leaves, finely chopped
• 1 tbsp dried fenugreek leaves (optional)

Method

1. Heat oil in a large, heavy-bottomed saucepan on medium heat. Add the cumin seeds and asafoetida and fry for a minute.
2. Add the ginger and green chillies. Cook for 30 seconds then add the turmeric and coriander powder.
3. Stir in the cauliflower and season. Stir to ensure that the florets are well coated in the spices.
4. Pour in the water and stir. Reduce the heat, cover and allow it to cook for 15 minutes, stirring halfway.
5. Add the potatoes and mix well. Add the lemon juice, coriander and fenugreek leaves. Stir well and then turn off the heat.

This recipe was adapted from Maunika Gowardhan.

Tandoori Cauliflower Bites

These tandoori cauliflower bites are a great alternative to tandoori chicken.

It is a spicy baked dish where the cauliflower is marinated in a spiced yoghurt mixture before being cooked in the oven.

The aromatic Indian spices are intense but the subtle smokiness that it gets when grilled adds an extra layer of flavour.

Ingredients

• 2 cups cauliflower, cut into medium-sized florets

For the Marinade

• ½ cup yoghurt
• 3 tbsp chickpea flour
• 3 tbsp rice flour
• 2 tsp red chilli powder
• 1 tbsp chaat masala
• 1 tsp ginger, grated
• 1 tsp garlic, grated
• ½ tsp turmeric
• 1 tsp garam masala
• 2 tbsp dried fenugreek leaves, crushed
• Salt, to taste
• Oil, for basting

Method

1. Make the marinade by roasting the chickpea flour in a small saucepan on a medium flame for two minutes.
2. Place all the marinade ingredients into a large mixing bowl and mix well.
3. Add the cauliflower florets to the marinade and mix well until everything becomes well coated.
4. Cover with cling film and place into a fridge for at least three hours.
5. When ready to cook, preheat the oven to 220°C. Lightly grease a baking tray and line with aluminium foil. Grease the foil.
6. Evenly spread the marinated cauliflower over the foil. Brush the tops of the florets with oil.
7. Cook for 30 minutes or until the cauliflower has cooked and starts to brown around the edges. Turn halfway through cooking.
8. Once cooked, transfer to a serving tray and enjoy with chutney.

This recipe was inspired by Curry and Vanilla.

Gobi Parathas

Parathas are a classic Indian snack and this gobi filled one is a delicious variation.

It is a wonderful vegetarian dish which is filling and will leave you feeling like you have had a hearty meal.

The cauliflower absorbs the spices from the chilli and cumin seeds to create a unique combination of flavours.

The herbaceous flavour from the coriander only adds more depth to this Indian cauliflower dish which is highly enjoyed for breakfast

Ingredients

• 2 cups cauliflower, shredded
• ½ tsp carom seeds
• ½ tsp cumin seeds
• 2 tbsp coriander leaves, chopped
• 1 Green chilli, finely chopped
• Salt, to taste
• ¼ cup wholewheat flour
• 2 tbsp oil

For the Dough

• 1 cup wholewheat flour
• ½ tsp salt
• ½ cup of water, add as needed.

Method

1. Make a soft dough by mixing the flour, water and salt together. Knead for two minutes on a lightly greased surface until the dough becomes soft and smooth.
2. Set aside and cover with a damp cloth. Allow it to rest for at least 10 minutes.
3. Meanwhile, squeeze the cauliflower to take out as much water as possible. Mix with the rest of the ingredients in a bowl.
4. Make the paratha by equally dividing the dough and cauliflower mixture into six parts.
5. Roll one part of the dough into a small circle. Place one portion of the filling into the centre. Wrap by pulling the edges together to cover the filling. Repeat the process.
6. Allow each dough ball to settle for two minutes before rolling otherwise the mixture will seep through the edges.
7. Press each ball lightly on both sides into the flour. Keep the sealed side on top. Roll each ball into six-inch circles.
8. Heat a skillet on high heat. Place the paratha onto the skillet and allow it to cook until it starts to change colour.
9. Flip it over and cook for a few seconds before spreading a teaspoon of oil over the paratha.
10. Flip again and lightly press down the puffed areas with a spatula. Ensure that they are golden-brown on both sides.
11. Allow them to cool on a wire rack while the process is repeated for the remaining parathas.

This recipe was inspired by Manjula’s Kitchen.

Cauliflower Tikka Masala

This famous curry is a great meat replacement with all the flavour and texture that is found in a chicken tikka masala.

It is pieces of roasted cauliflower mixed into a tomato-based sauce which can be served with rice and naan.

The array of flavours from the sauce pairs well with the texture of the vegetable to create a hearty and wonderful meal.

Ingredients

• 1 Cauliflower, washed and cut into small florets
• ½ tsp garam masala
• ½ tsp cumin powder
• ¼ tsp ground black pepper
• ½ tsp salt
• 3 tbsp olive oil

For the Tikka Masala sauce

• 1 Onion, minced
• 2 Garlic cloves, minced
• 2 tsp cumin powder
• ½ tsp ginger paste
• ¼ tsp cinnamon powder
• A pinch of turmeric
• A pinch of cayenne pepper
• ½ tsp garam masala
• 1 tsp paprika
• 2 tsp white sugar
• 2 tbsp butter
• ½ can tomato sauce
• ½ cup heavy whipping cream
• ½ tsp salt
• 2 tbsp olive oil

Method

1. Heat the oven to 175°C and line a baking tray with aluminium foil. Lightly grease.
2. Meanwhile, place the cauliflower ingredients into a bowl and mix well. Place the cauliflower onto the baking tray and cook for 12 minutes or until the cauliflower becomes tender. Once done, remove from the oven and set aside to cool.
3. To make the sauce, heat a pan and add the butter and oil. When the oil shimmers, add the onions and cook until translucent. Add the garlic and cook for 30 seconds, constantly stirring.
4. Add cumin, salt, ginger, cinnamon, turmeric, garam masala and paprika. Cook for one minute.
5. Reduce the heat and pour in the tomato sauce. Cook for seven minutes to allow the sauce to thicken, stirring often.
6. Add the cream and sugar. Bring to a boil on low heat. Cook for a further 10 minutes until the sauce has thickened.
7. Add the cauliflower to the sauce and mix well before serving.

This recipe was inspired by The Cookie Rookie.

Spicy Roasted Cauliflower

This warming dish a whole cauliflower head but still manages to maintain the delicious flavours throughout.

It is a dish which can be prepared in advance which makes it more simple but it allows the cauliflower to absorb the marinade.

It is also a versatile dish as the levels of spice within the marinade can be adjusted to your personal taste.

Even the yoghurt can be replaced with sour cream, there are plenty of options to choose from when making this Indian cauliflower dish.

Ingredients

• 1 medium-sized cauliflower
• 1 tsp oil
• Coriander

For the Marinade

• 1 cup thick yoghurt
• 1 tsp red chilli powder
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp turmeric
• 2 tsp dried fenugreek leaves
• ½ tsp sugar
• Salt, to taste

Method

1. In a bowl mix all the marinade ingredients together then allow it to rest for 15 minutes.
2. Remove the leaves from the cauliflower and chop the stem so that it stands upright. Wash.
3. Apply the marinade onto the cauliflower and ensure that it is well-covered. Apply some olive oil on a foil-lined baking tray.
4. Place the cauliflower upright on it and allow it to rest for at least 30 minutes.
5. When ready to cook, preheat the oven to 190°C. Place the cauliflower in the oven for 50 minutes or until the cauliflower feels dry and can be poked with a fork.
6. Once done, remove from the oven and serve with naan and rice.

This recipe was inspired by SoFab Food.

Chilli Gobi

Chilli gobi is a delicious Indian snack and is a hit among vegetarians and non-vegetarians.

It is an Indo-Chinese recipe which has two variants, dry and covered in gravy. Both present a delicious plethora of flavours.

The spicy chillies and slightly acidic flavour of the tomato sauce are offset by the saltiness of the soy sauce.

This Indian cauliflower snack is ideal as an accompaniment to the main meal.

Ingredients

• 3 cups of water
• 1 cup cauliflower, cut into florets
• 1 Onion, chopped
• 5 Green chillies, chopped
• 1 tsp salt
• ½ cup cornflour
• 2 tsp ginger paste
• 2 tsp garlic paste
• ½ tsp soy sauce
• 2 tsp tomato sauce
• 2 tsp salt
• 1 tsp black pepper powder
• ½ tsp vinegar
• 2 tbsp red chilli sauce
• 1 tsp black peppercorns, grinded
• ½ cup cornflour, mixed with water
• Oil, for deep frying

Method

1. In a wok, heat water and a teaspoon of salt. Bring to a boil then add the cauliflower. Allow the cauliflower to get completely soaked then remove and set aside.
2. In a bowl, mix cornflour, black pepper powder and salt together. Place the cauliflower into the bowl and thoroughly mix.
3. Heat the oil in a wok and when hot, place the cauliflower into it until golden. Once done, remove from the wok and leave to drain on kitchen paper. Remove some of the oil.
4. Add ginger and garlic to the wok and quickly fry. Add onion, green chillies, soy sauce, tomato sauce, vinegar, red chilli sauce and black pepper. Cook until it begins to form a paste.
5. Place the cauliflower into the wok and mix to ensure it is well coated.
6. Pour the cornflour paste into the wok and mix well. Serve immediately.

This recipe was inspired by NDTV Food.

Cauliflower Pakoras

While there are endless variations in terms of the types of pakora that you can make, a cauliflower variation is one of the tastiest.

The vegetable is mixed with various spices which are then deep-fried in a light, crispy batter. Each mouthful is a burst of flavour.

This Indian cauliflower dish is the perfect appetiser to have before a meal. Eat it with a chutney of your choice.

The sweetness of the chutney offsets the spice of the pakoras which makes for a delicious combination of flavours.

Ingredients

• 1 cup gram flour
• 2 tbsp cornflour
• 1 Cauliflower, cut into small florets
• 1 Onion, thinly sliced
• 1 tsp fennel seeds
• 1 Green chilli, chopped
• A few curry leaves, chopped
• 1-inch ginger, freshly chopped
• A handful of coriander leaves, chopped
• 1 tsp salt
• ¾ cup of water
• Oil

Method

1. Combine the gram and cornflour into a large bowl. Add the fennel seeds, chilli, ginger, curry leaves, coriander leaves, salt and onion. Mix well.
2. Gradually add water to form a smooth but fairly thick batter.
3. Place the cauliflower into the batter and ensure that they are fully coated. Set aside for 10 minutes.
4. Heat oil in a wok for deep frying. Once hot, fry small spoonfuls of the mixture in batches for four minutes. Turn the pakoras to ensure that they are evenly golden and crispy.
5. Once done, remove the pakoras from the wok and leave them to drain on kitchen paper before serving.

This recipe was inspired by My Indian Taste.

These Indian cauliflower recipes all have great tastes but the ingredient is presented in various ways.

While some are suitable as main meals, others are preferred as a delicious snack.

Nevertheless, these seven Indian cauliflower recipes showcase how great cauliflower dishes can be and they provide a guide for you to try.