Crispy Cauliflower Recipe – Indian Spiced & Oven-Baked

Last Updated on 2 months by Neha Deshmukh

Crispy Cauliflower Recipe – Indian Spiced & Oven-Baked

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfyingly crunchy and packed with flavour. And let me tell you, this Indian-spiced, oven-baked crispy cauliflower is it. I first made this when I was craving something a little different than the usual pakoras, and it quickly became a family favourite. It’s surprisingly easy to make, and the results are seriously addictive!

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. We’re taking humble cauliflower florets and transforming them into golden, crispy bites bursting with aromatic Indian spices. It’s a fantastic appetizer, a side dish that steals the show, or even a satisfying snack on its own. Plus, baking it means less mess and a healthier twist on a classic indulgence.

Ingredients

Here’s what you’ll need to create this crispy cauliflower magic:

• 3 cups cauliflower florets
• 0.25 cup all-purpose flour (maida) – about 30g
• 3 tablespoons corn flour – about 24g
• 4 tablespoons oil – about 60ml
• 2 tablespoons curd (plain yogurt) – about 30g
• 1 teaspoon red chilli powder – about 5g
• 0.25 teaspoon garam masala powder – about 1.5g
• 0.25 teaspoon turmeric powder – about 1.5g
• 1 teaspoon garlic powder – about 4g
• 2 fresh garlic cloves (optional), minced
• 2 sprigs curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Garam Masala: This is the heart of the flavour! Don’t skimp on quality here – a good garam masala blend makes all the difference. I love using a homemade blend when I have the time, but a good store-bought one works perfectly too.
• Turmeric: Beyond its beautiful colour, turmeric adds a lovely earthy flavour and is known for its health benefits.
• Parboiling the Cauliflower: This is key to getting that perfect texture. Parboiling softens the cauliflower slightly, ensuring it cooks evenly and gets wonderfully crispy on the outside. Don’t skip this step! It takes just 10 minutes and makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your cauliflower into small, bite-sized florets. Give them a good wash, then parboil them in salted, turmeric-infused water for about 10 minutes. This softens them up beautifully.
2. Drain the cauliflower really well. Seriously, get rid of all that excess water! Then, coat those florets with 2 tablespoons of corn flour. This is our first layer of crispiness.
3. Now, let’s make the spiced batter. In a bowl, whisk together the oil, red chilli powder, garam masala, garlic powder (and minced garlic, if using), maida, the remaining corn flour, and curd. Mix until you have a smooth, coating batter.
4. Gently fold the parboiled cauliflower florets into the batter, making sure each one is nicely coated. Let this marinate for about 20 minutes. This allows the flavours to really penetrate the cauliflower.
5. Preheat your oven to 200°C (400°F). Line a baking tray with greased foil – this prevents sticking and makes cleanup a breeze.
6. Arrange the coated cauliflower florets in a single layer on the baking tray. Bake for 16 minutes, flipping them halfway through to ensure even cooking.
7. (Optional, but highly recommended!) For extra crispiness, pop them under the grill for 4 minutes, keeping a close eye to prevent burning.
8. Garnish with fresh curry leaves and serve immediately!

Expert Tips

• Don’t overcrowd the baking tray. If necessary, bake in batches to ensure each floret gets crispy.
• For a more intense flavour, let the marinated cauliflower sit for up to 30 minutes.
• A little squeeze of lemon juice right before serving adds a lovely brightness.

Variations

• My friend Priya loves adding a pinch of amchur (dry mango powder) to the batter for a tangy kick.
• My family enjoys a sprinkle of chaat masala after baking for an extra layer of flavour.
• For a spicier version, add a pinch of cayenne pepper to the batter.

Vegan Adaptation

No curd? No problem! Simply substitute the curd with 2 tablespoons of plant-based yogurt (soy or cashew yogurt work well).

Gluten-Free Adaptation (using Besan/Chickpea Flour)

To make this gluten-free, swap the all-purpose flour (maida) for an equal amount of besan (chickpea flour). Besan adds a lovely nutty flavour and creates a beautifully crispy coating.

Spice Level Adjustment

Worried about the spice? Reduce the amount of red chilli powder, or even omit it altogether. You can always add a sprinkle of chilli flakes after baking if you want a little heat.

Festival Adaptations (Diwali Snack Option)

This crispy cauliflower makes a fantastic Diwali snack! It’s a lighter alternative to some of the richer sweets and savouries, and it’s always a crowd-pleaser.

Serving Suggestions

Serve this crispy cauliflower with:

• Your favourite chutney (mint-coriander or tamarind chutney are excellent choices)
• A side of raita (yogurt dip) to cool things down
• A steaming cup of chai!

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

What is the best way to get the cauliflower extra crispy?

Parboiling correctly, ensuring the florets are well-drained, and using a good coating of corn flour are all key. Don’t be afraid to use the grill for the last few minutes!

Can I air fry this instead of baking?

Absolutely! Air fry at 180°C (350°F) for about 12-15 minutes, flipping halfway through.

Can I use Greek yogurt instead of curd?

Greek yogurt will work in a pinch, but it’s thicker than traditional curd, so you might need to add a tablespoon of water to the batter to loosen it up.

What spices can I add to enhance the flavour?

Cumin powder, coriander powder, or a pinch of asafoetida (hing) would all be delicious additions.

How do I adjust the spice level for kids?

Reduce or omit the red chilli powder. You can also serve it with a cooling raita to balance the flavours.