Baked Cauliflower Recipe- Gram Flour & Spice-Crusted Indian Snack

Last Updated on 2 months by Neha Deshmukh

Baked Cauliflower Recipe – Gram Flour & Spice-Crusted Indian Snack

Introduction

Oh, cauliflower! It’s one of those veggies that gets a bad rap, isn’t it? But honestly, when you treat it right, it’s amazing. I stumbled upon this baked cauliflower recipe a few years ago, trying to find a healthier way to satisfy my evening snack cravings. And let me tell you, it’s been a family favorite ever since. The crispy, spice-crusted florets are seriously addictive – even my kids ask for seconds! It’s a fantastic alternative to fried snacks, and the aroma while it’s baking is just heavenly.

Why You’ll Love This Recipe

This baked cauliflower isn’t just delicious; it’s also surprisingly easy to make. It’s packed with flavor thanks to a vibrant blend of Indian spices, and the gram flour coating gives it a lovely, satisfying crunch. Plus, baking means less oil and a guilt-free indulgence! It’s perfect for a quick snack, a side dish, or even a light meal.

Ingredients

Here’s what you’ll need to whip up this delightful snack:

• 15-20 cauliflower florets (about 500g)
• 1 cup curd (dahi) – about 240ml
• 1 tablespoon gram flour (besan) – about 7g
• 1 teaspoon ginger garlic paste
• ¼ teaspoon turmeric powder (haldi)
• ¾ teaspoon red chili powder (lal mirch)
• ½ teaspoon coriander powder (dhaniya powder)
• ½ teaspoon garam masala powder
• 1 pinch chat masala powder
• ¼ teaspoon jeera (cumin) powder
• ⅛ teaspoon ajwain (carom seeds)
• ½ teaspoon kasoori methi (dried fenugreek leaves)
• ½ teaspoon lemon juice
• 2 teaspoons oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Cauliflower Varieties: You can use any type of cauliflower for this recipe – white, purple, or even Romanesco! Just make sure the florets are roughly the same size for even cooking.
• Gram Flour (Besan) – The Protein Powerhouse: Gram flour is made from ground chickpeas and adds a lovely nutty flavor and a fantastic crispy texture. It’s also a great source of protein!
• Spice Blend – Regional Variations & Heat Levels: Feel free to adjust the spice levels to your liking. This recipe uses a moderate amount of chili powder, but you can add more for a fiery kick. Different regions in India have their own unique spice blends, so don’t be afraid to experiment!
• Kasoori Methi – The Secret Ingredient: Don’t skip the kasoori methi! It adds a unique, slightly bitter, and wonderfully aromatic flavor that really elevates the dish. Rub it between your palms before adding it to release its fragrance.
• Oil Choices – Traditional vs. Modern: Traditionally, mustard oil would be used for a more authentic flavour. However, any neutral oil like vegetable or canola oil works perfectly well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean the cauliflower and cut it into small, bite-sized florets. Parboil them in salted water for about 5-7 minutes, until they’re tender-crisp. We don’t want them mushy! Drain them well and set aside.
2. Next, dry roast the gram flour in a pan over medium heat for 2-3 minutes, until it becomes fragrant. This removes the raw smell and enhances its flavor. Let it cool completely.
3. Now for the marinade! Strain the curd using a muslin cloth for about 30 minutes to thicken it. This helps the marinade cling to the cauliflower better. In a bowl, combine the thickened curd with the roasted gram flour, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, jeera powder, ajwain, kasoori methi, lemon juice, oil, and salt. Mix well to form a thick, smooth marinade.
4. Add the cauliflower florets to the marinade and toss gently to coat them evenly. Make sure every floret is nicely covered.
5. Marinate the cauliflower for at least 1 hour, or even better, overnight in the refrigerator. The longer it marinates, the more flavorful it will be!
6. Preheat your oven to 200°C (392°F). Line a wire rack with silver foil (this makes cleanup so much easier!) and arrange the marinated florets in a single layer on the rack.
7. Bake for 30 minutes, flipping the florets halfway through. Then, switch the oven to grill mode and grill for another 5 minutes, or until the cauliflower is golden brown and crispy. Brush with a little extra oil if needed.

Expert Tips

A few little secrets to make this recipe a success!

• Achieving the Perfect Texture: Parboiling the cauliflower is key to getting that tender-crisp texture. Don’t overcook it!
• Marination Time – Maximizing Flavor: Seriously, don’t skimp on the marination time. It allows the spices to penetrate the cauliflower, resulting in a much more flavorful snack.
• Oven Temperature & Baking Time: Oven temperatures can vary, so keep an eye on the cauliflower during baking. Adjust the baking time as needed.
• Preventing Sticking & Ensuring Even Cooking: Using a wire rack is crucial for ensuring even cooking and preventing the cauliflower from sticking to the baking sheet.

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the curd with a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as gram flour is a gluten-free ingredient.
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of red chili powder to control the heat. For a milder flavor, use ½ teaspoon. For a spicier kick, add 1 teaspoon or more.
• Air Fryer Adaptation: You can also make this in an air fryer! Preheat your air fryer to 180°C (356°F) and cook for 15-20 minutes, shaking halfway through.
• Festival Adaptations – Navratri & Fasting-Friendly: During Navratri fasting, you can skip the ajwain and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Serve this baked cauliflower hot, sprinkled with chat masala. It’s delicious on its own, or you can pair it with a cooling green chutney and a wedge of lemon. It’s also a fantastic side dish with dal and rice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore its crispiness.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of flour instead of gram flour? While gram flour gives the best texture, you could try using rice flour or cornstarch as a substitute, but the result won’t be quite the same.
• How can I make this recipe spicier? Add more red chili powder, or a pinch of cayenne pepper to the marinade.
• Can I prepare the marinade ahead of time? Absolutely! You can prepare the marinade up to 24 hours in advance and store it in the refrigerator.
• What is the best way to ensure the cauliflower gets crispy in the oven? Using a wire rack and grilling for the last few minutes are key.
• Can this be made with other vegetables like broccoli or potatoes? Yes! Broccoli and potatoes work wonderfully with this marinade. Adjust the baking time accordingly.
• How do I adjust baking time for different oven types? Keep a close eye on the cauliflower and adjust the baking time as needed. Convection ovens usually cook faster, so reduce the baking time by a few minutes.