Indian · Dinner
Crispy Fried Cauliflower Curry Style (Gluten-Free)
Cauliflower florets are dredged in a spiced chickpea-flour batter and shallow-fried until crisp, then tossed through a quick tomato-onion curry sauce built on ginger, garlic, cumin, and garam masala. Finished with cilantro, it delivers a crunchy, tangy, gently spiced plate served with rice, entirely gluten-free by using chickpea flour and cornstarch instead of wheat-based batter.
$4
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
14.2gProtein
39.8gFat
51.3gCarbs
9.8gSugar
11.9gFiber
580mgSodium
0mgChol
5.1gSat Fat
980mgPotassium
95mgCalcium
4.3mgIron
0mcgVitamin B12
85mgVitamin C
gluten-free
vegetarian
high-fiber
gluten-free
Instructions
1
Prep
Cut the cauliflower into bite-sized florets and pat dry. Whisk chickpea flour, cornstarch, turmeric, chili powder, and 60ml water into a thick batter.
2
Dredge
Drop florets into the batter and toss with your hands until evenly coated.
3
Fry
Heat 120ml vegetable oil in a small skillet over medium-high heat; shallow-fry battered florets in one layer for 3–4 minutes per side until deep golden and crisp.
4
Sauté
Heat 14g vegetable oil in a small saucepan over medium heat, add onion, and cook for 4–5 minutes, stirring occasionally, until softened and light golden.
5
Bloom
Stir ginger-garlic paste and cumin into the saucepan and cook for 30 seconds over medium heat until fragrant and slightly darkened.
6
Simmer
Add tomato, garam masala, remaining chili powder, salt, and 30ml water to the saucepan; simmer over medium-low heat for 6–8 minutes until thick and jammy.
7
Toss
Add fried cauliflower florets to the saucepan and toss gently over low heat for 1 minute until glazed but still crisp.
8
Plate
Transfer curried cauliflower to a plate and scatter cilantro over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cauliflower florets
- 120g120g chickpea flour
- 32g32g cornstarch
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 120ml120ml water
- 240ml240ml vegetable-oil, for shallow-frying
- 28g28g vegetable-oil, for the curry
- 1 tsp1 tsp cumin-ground
- 70g70g onion
- 2 tsp2 tsp ginger-garlic-paste
- 120g120g tomato
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp chili-powder
- 1/2 tsp1/2 tsp salt
- 60ml60ml water, to loosen the sauce
- 8g8g cilantro, to finish
