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Cauliflower 65 Recipe | Enticing Floret Appetizer

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Adjust Servings:
TABLE 1 (For balancing)
20 florets Cauliflower
½ tsp Salt
3 cups Water
TABLE 2 (For deep fry)
2 tbsp Ginger Garlic Paste
1 tbsp Rice Flour
½ tbsp Corn Flour
2 tbsp Besan flour
1 tbsp Red Chili Powder
1 tbsp Kashmiri Red chili powder
1 tbsp Coriander Powder
1 tsp Garam Masala
¼ tsp Turmeric Powder
3 tbsp Yogurt
½ size Lemon juice
1½ tsp Salt
1½ cup Oil for deep fry

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Cauliflower 65 Recipe | Enticing Floret Appetizer

  • Lunch
  • Spicy

A Delicious Red Hot Appetizer

  • 30 mins
  • Serves 6
  • Easy


  • TABLE 1 (For balancing)

  • TABLE 2 (For deep fry)



What is this recipe about?

Cauliflower 65 is also known as Gobi 65 is a delicious appetizer made of cauliflower florets with its masala. Cauliflower 65 recipe found its roots from Chicken 65 recipe. The creators are so creative to discover The masala added here is a common masala prepared for both chicken 65 & cauliflower 65. It is so crispy while hot and can be combined with lots of dishes. I generally prepare gobi 65 for vegetarian guests during parties.

The Flower Cauliflower

Cauliflower is one of the annual plant that can be grown from its seeds and India, US, China are one of the major players in production. It is rich in vitamins with high fiber content and good source of anti-oxidants. The upper white head part is edible while the steam is not. It generally grows in cool temperature not too much of sun is required. It can handle little frost. The maturity of cauliflower can be between 2 to 3 months approximately. The care should be taken for a good produce. If you have a small backyard, cauliflower can be grown at home and it is a greater pleasure to consume our own vegetables than buying from outside.

Cauliflower 65 Recipe

The Taste

Crispy and Spicy. The taste of blended garam masala coated on cauliflower. 

The taste of this cauliflower 65 recipe is similar to chicken 65 as the masala prepared are the same. One distinct difference it has is a crunchy vegetable which is incomparable with chicken. The reason I stick to this base masala recipe is the concept of 65 recipe which I tried for chicken and tasted so good. There are lot of variations with different recipes made out of spices but try out this recipe which will not let you down. One major advantage is during parties I make extra masala for both chicken and cauliflower and the process of making is similar.

The crispiness comes from besan coating and little cautions to be taken as too much of besan powder will make it too much of crispiness. But there is ONE thing to remember while eating is the crispiness comes while it’s hot. My personal experience is it looses its crispiness when not hot. So make sure to serve hot. I generally have a practice of frying cauliflower at the end of preparing other dishes so I can serve while its hot. Just squeeze a little bit of lemon on top of cauliflower to give a tangy taste. If you love more acidic give a try with lime.

Goes well with

Pulao, Vegetable Biryani, Vegetable Fried Rice, Tomato Rice, Tea/Chai

In recent times cauliflower 65 has come more prominent appetizer in weddings, get to gather, birthday parties and this is one of the most loved entries. Food is something that everyone has their own taste and preference and cannot be compared. Some of the dishes listed above are my favorites which doesn’t need any curries. It is so simple as those are flavored rice dishes & this nice red hot crispy cauliflower compliments each other very well. This does not mean we always need some kind of main course. Just to give a little different try, I sometimes make it as evening snacks.

Cauliflower 65 Recipe


  • Make sure to get decent size of florets from the whole vegetable for easy eating. (Not too big to small).
  • Before frying cauliflower 65 in batches, try with few pieces as it’s a right time to adjust salt, chili powder.
  • After removing from oil, allow few minutes before eating as the temperature inside the cauliflower 65 will cook little bit more.
  • Do not reheat cauliflower 65 as it does not taste great like what you eaten freshly prepared.
  • You can refrigerate uncooked and marinated cauliflower and use it later.

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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Clean and cut the cauliflower into medium size pieces.


Drop the florets into hot boiling water. Allow to blanch for 3 minutes.


Drain off the water thoroughly and take blanched gobi in a bowl. Set aside.


Then in a large mixing bowl, add all the TABLE 2 Ingredients to make a masala mixture.


Now add the blanched florets into the prepared masala mixture.


Mix well to coat flour uniformly and allow to marinate for 30 minutes.


Drop the marinated cauliflower into hot oil for deep fry and stir occasionally to flip over.


Drain off over kitchen paper towel once cauliflower turns crisp and golden brown.


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