This page been viewed 2957 times

 Top 20 Cauliflower Recipes

  Last Updated : Jul 13,2018






Top 20 Indian Gobi (Cauliflower) Veg Recipes

Cauliflower is one vegetable that is available in plenty in the market throughout the year. White in colour and shaped like a flower, this vegetable has a milky, sweet, almost nutty flavour. Cauliflower (Gobi), a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage. When broken apart into separate buds, cauliflower looks like a little tree. 

If you do end up buying it, be happy, because it is a handy and healthy veggie. This humble vegetable not only fits aptly into a range of dishes but also provides many health benefits. Cauliflower can be used to make Soups, Subzis and Pulaos to Parathas and Snacks. What is more, it can also be used in continental recipes, and innovatively used to thicken sauces and gravies instead of unhealthy plain flour. Cauliflower Vatana Nu Shaak is a subzi made by combining two regularly used vegetables. It makes a simple meal when eaten with rotis or rice. 

For vegetarians, after paneer, cauliflower is widely used to make mouth-watering Indochinese appetizers. Gobi 65 a popular veg version is made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Other than that, Gobi Manchurian a spicy starter with sharp tinges of ginger and garlic and crunchy fried cauliflower florets. You can even deep-fry florets till crispy in texture and toss in schezuan Sauce.  Cauliflower in Schezuan Sauce is a delight to bite on a chilly winter’s evening.

Punjabi's are an ardent lover of Gobi and it is abundantly available in all over Punjab. From parathas to achaar, they make them all. Try these Gobi parathas with some curd, pickle and gulp it down with a tall glass of sweet lassi. Amritsari Gobi Mutter features the popular duo of cauliflower and green peas, in a rich, white gravy.

Create a continental meal by serving this Cheesy Cauliflower Soup with a main course or sandwich. Gobi, potatoes and onions make a winning combination with rich flavour and earthy aroma. Bake this Cauliflower and Broccoli Pie, the pie crust has a soft texture, which perfectly complements the gooey, cheesy filling.

Apart from the florets, Cauliflower leaves are also used in salads, soups and some people even make vegetable from it. They are green crisp leaves that have a strong flavour. Try this easy and tasty starter Cauliflower Greens Mixed Sprouts Tikki made using mixed sprouts. They are rich in iron, protein and calcium.



top 20 indian gobi veg recipes

1.  
 by Tarla Dalal
Aloo gobhi pulao, we have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. Bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker.
2.  
 by Tarla Dalal
Normally tikkis are made by binding assorted ingredients with mashed potatoes. Here, however, we have used low calorie cauliflower with fibre-rich oats for that purpose! Two unusual ingredients, combined with colourful veggies results in a top-class tikki that will enthral you. The vegetables add to the fibre, vitamin and antioxidant content of this snack, while the mint and coriander pool in Vitamin C apart from imparting a tantalizing aroma and flavour to the Cauliflower and Oats Tikki. This delightful snack is cooked on a tava with minimal oil to reduce the nutrient loss and calorie count.
3.  
 by Tarla Dalal
The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting. Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate. Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice
4.  
 by Tarla Dalal
Juicy cauliflower florets combine very well with the nutty, lingering flavour of peanuts. Here, a creamy sauce of peanut butter fondly coats perfectly cooked florets of cauliflower, along with crunchy crushed peanuts that impart an exciting twist to the whole creation. It is indeed enjoyable to experience the interplay of cauliflower with the crushed peanuts in every mouthful of the Cauliflower in Peanut Sauce.
5.  
 by Tarla Dalal
As soon as you taste this Cauliflower Stir-Fry, you are sure to wonder how a sober vegetable turned into such an exciting ingredient! The magic is all thanks to the classic flavour bestowed by kasuri methi, with a little help from tomatoes and coriander too. You are sure to notice the presence of coriander in this recipe, as it is used in much higher quantities as a key ingredient rather than as a standard garnish. Despite the exotic flavour and texture, the best part is that this dish can be made easily with readily available ingredients. So, go ahead and give it a shot right away!
6.  
 by Tarla Dalal
Tomatoes, onions and an aromatic spice paste overpower the blandness of cauliflower, making this cauliflower curry a lip-smacking delight. Throw in a handful of crumbled paneer to add more body to the subzi and make it more appealing too.
7.  
 by Tarla Dalal
Cauliflower has an innate charm, which pleases people of all age groups if prepared properly. Its subtle flavour is not only pleasing to the palate, but also works well with varied ingredients and spices, as you will see in this delicious preparation of Grated Cauliflower with Peas. Fiber-rich green peas combines aesthetically with cauliflower, and helps get rid of excess fat from the body, making this zero oil subzi a boon for weight watchers. Cumin seeds, tomatoes and a horde of other commonly available ingredients help enhance the flavour of this wonderful duo, making this dish a real winner in terms of taste too. Serve hot with whole wheat rotis or parathas .
8.  
 by Tarla Dalal
Don't settle for bland bajra rotis! Feast on these delicious Bajra and Cauliflower Rotis instead. The grated garlic and spring onions really rev up the flavour of these rotis. Ensure that you roll the rotis immediately once the dough is kneaded; else it may turn soft and pose a problem while rolling. These rotis are cooked on a direct flame to avoid the use of oil and make them crisp. Bajra and Cauliflower Roti can be enjoyed with just chutney and pickle or with a bowl of dal for a satiating meal.
A light and appetizing soup made of a wonderful combination of veggies like cauliflower, cabbage, green peas and carrot, which bring in a riot of colors and myriad textures to the soup. A base of clear vegetable sauce thickened with corn flour and flavoured mildly with soy sauce and pepper, makes the Clear Cauliflower, Green Pea and Cabbage Soup a sumptuous treat.
10.  
 by Tarla Dalal
Here goes, another example to show that healthy foods can be very tasty too. This fabulous recipe makes use of cauliflower and green peas, along with other complementary veggies like onions and a coconut-based masala. Cooked with little oil, this tempting, aromatic subzi makes for guilt-free eating!
A remote village en route from Coimbatore to Pollachi in Tamil Nadu, a tiny restaurant was selling tasty vegetarian food. He had got the spelling of Gobi Manchurian all wrong, but the “Gopi Manjurian” tasted fantastic and warmed us up on that chilly winter’s evening! Borrowed from Chinese cuisine, this spicy starter has become famous all over India, spanning the length and breadth of the country, being sold in small eateries as well as posh restaurants. With sharp tinges of ginger and garlic, these crisp-fried cauliflower florets are a delight to bite into. Together with tongue-tickling sauces and crunchy veggies like capsicum, they make a really tasty dish that you can have as such as a starter or as a Main Course when served atop Fried Rice !
In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like Paneer 65 and Gobi 65 soon emerged! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! It is also made in homes as an accompaniment for evening tea. Gobi 65 is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce .
13.  
 by Tarla Dalal
When you want to make something much more peppy than plain cauliflower bhajiyas, try this tongue-tickling Cauliflower in Schezuan Sauce. The batter of cornflour and maida makes the cauliflower really crunchy upon deep-frying, while the gravy of spring onions, Schezuan sauce, tomato ketchup, etc., gives it an irresistible flavour. Make sure you serve this immediately on preparation, before the cauliflower florets become soggy. This easy Chinese recipe can be served as a starter at parties, provided you can serve it immediately, else you can try it as an after-school snack or a special addition to dinner.
14.  
 by Tarla Dalal
Gobi or cauliflower grows abundantly in the Punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings. Here gobi has been combined with a cooked onion masala and used as a stuffing for a Parathas . Serve these hot golden brown parathas glistening with ghee, with some Phudina Raita and Lahsun ka Achaar. It also tastes great as an accompaniment to the Dal Amritsari .
15.  
 by Tarla Dalal
Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.
16.  
 by Tarla Dalal
Cauliflower, potatoes and onions make a winning combination, whether they come together in a pulao, a subzi, a sandwich or soup! The Cheesy Cauliflower Soup relies on this foolproof combination yet again, to create a sumptuous soup that gets a rich texture and flavour by using white sauce, cheese and fresh cream. As always, pepper provides a fitting finishing touch, which enhances as well as balances the rich flavour of the soup with its earthy aroma.
17.  
 by Tarla Dalal
Ever thought of cooking cauliflower on a griller pan? Well, the outcome is extraordinary! We tried grilling cauliflower, marinated with garlic, spices and herbs, and really loved the taste and texture of the product. Ideal to serve as a tea-time snack or as a starter , Grilled Cauliflower is easy and quick to make, and happily healthy too – with lots of fibre and less of carbohydrates. Make sure you serve it immediately. You can also try recipes like the Roasted Pumpkin and Garlic or Roasted Brussels Sprouts with Sea Salt .
18.  
 by Tarla Dalal
A homemade pie crust houses a creamy filling of cauliflower and broccoli in white sauce, flavoured with pepper and covered with cheese, ready to be baked into a delicacy that none can resist! The pie crust has a superb melt-in-the-mouth texture, which perfectly complements the gooey filling. Just make sure the white sauce is thick enough; otherwise it will ooze through the short crust pastry and make the Cauliflower Broccoli Pie soggy and difficult to eat. Serve the pie immediately to relish the awesomely cheesy texture! A bowl of your favourite soup and a slice of Cauliflower and Broccoli Pie will team up well for a satiating meal.
 
No reviews
Make the most of cauliflower greens to up your haemoglobin levels! Though not very commonly used, these greens are a very good source of iron and lend themselves to the preparation of very tasty dishes, such as this Cauliflower Greens Mixed Sprouts Tikki. This easy and tasty starter uses mixed sprouts for binding and to enhance the iron , protein and calcium content of the recipe further. After boiling the sprouts, make sure you drain the excess water completely or else the tikkis will not bind properly.
 
No reviews
This recipe unleashes the full potential of common spice powders that are available in every kitchen. Watch how simple ingredients work together to transform cauliflower and green peas into a mouth-watering subzi that will make a simple meal of rotis and rice seem very special! Serve the Cauliflower Vatana nu Shaak hot and fresh, to enjoy the nice juicy textures of the veggies and the peppy aromas of the spice powders.
 
No reviews
Subscribe to the free food mailer

World Heart Day

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email
Rate and review this recipe and get 15 days FREE bonus membership!

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews