Baked Cauliflower Recipe- Besan & Spiced Indian Style

Last Updated on 4 months by Neha Deshmukh

Baked Cauliflower Recipe – Besan & Spiced Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak more veggies into your life – and make them seriously delicious while you’re at it. This baked cauliflower recipe is a total game-changer. It’s packed with flavour, has a lovely crispy texture, and is surprisingly easy to make. I first made this for a small get-together with friends, and it disappeared in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. We’re taking humble cauliflower and transforming it into a vibrant, spiced delight with a crispy, golden-brown coating. It’s a fantastic vegetarian option, and honestly, even meat-eaters will be asking for seconds. Plus, baking it means less oil and a healthier way to enjoy this Indian-inspired treat. It’s perfect as a side dish, a snack, or even a light meal.

Ingredients

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

• 1 small to medium cauliflower
• 2.25 – 2.5 cups plant-based or regular yogurt
• 2 tablespoons besan (gram flour)
• 0.5 teaspoon carom seeds (ajwain)
• 0.5 – 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 0.5 – 1 teaspoon red chili powder
• 0.5 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• 1 tablespoon oil
• 0.5 teaspoon salt (for boiling)
• Black salt or regular salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Cauliflower Selection

Look for a cauliflower that feels heavy for its size, with tightly packed florets. Avoid any with brown spots or a strong smell.

Yogurt – Plant-Based vs. Regular

You can absolutely use either plant-based or regular yogurt in this recipe. I’ve made it with both, and both work beautifully! If using plant-based, I recommend a thicker variety like Greek-style soy yogurt for the best results.

Besan (Gram Flour) – The Key to Coating

Besan is what gives this cauliflower its lovely crispy coating. It’s made from ground chickpeas and is a staple in Indian cooking. You can find it at most Indian grocery stores or online.

Ajwain (Carom Seeds) – Digestive Benefits & Flavor

Don’t skip the ajwain! These tiny seeds add a unique flavour and are known for their digestive properties – perfect after a flavorful meal.

Kasoori Methi (Dried Fenugreek Leaves) – Aromatic Depth

Kasoori methi adds a wonderful aroma and depth of flavour. Crush it slightly between your palms before adding it to release its fragrance.

Spice Level Customization

Feel free to adjust the red chili powder to your liking. If you prefer a milder flavour, start with ½ teaspoon. For a spicier kick, add up to 1 teaspoon or more!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to prepare the hung curd. Strain 2.25-2.5 cups of yogurt through a muslin cloth or cheesecloth for 45 minutes to 1 hour. This will thicken the yogurt beautifully. You want about ¾ – 1 cup of thickened yogurt.
2. While the yogurt is straining, cut the cauliflower into uniform florets. This ensures even cooking.
3. Boil the florets in salted water (about ½ teaspoon salt) for 3-4 minutes. Then, let them sit in the hot water for another 7-8 minutes. This par-boiling step helps them stay tender. Drain them really well.
4. Now, let’s roast the besan. Dry roast 2 tablespoons of besan in a pan over medium heat until it’s golden and aromatic. This takes about 3-5 minutes. Let it cool completely.
5. In a bowl, combine the hung curd, roasted besan, carom seeds, garam masala, coriander powder, red chili powder, ginger-garlic paste, turmeric powder, kasoori methi, salt (to taste), and oil. Mix well to form a smooth marinade.
6. Coat the cauliflower florets evenly with the marinade. Make sure every piece is nicely covered!
7. Cover the bowl and refrigerate for at least 1 hour. Overnight is even better – the longer it marinates, the more flavourful it will be.
8. Preheat your oven to 200°C (395°F). Arrange the marinated florets on a greased grill rack with a tray underneath to catch any drips.
9. Bake for 20-25 minutes, turning halfway through, until the cauliflower is tender and the edges are charred. Keep an eye on it – you don’t want to overcook it!

Expert Tips

A few little secrets to make this recipe even better:

Achieving the Perfect Hung Curd Consistency

The hung curd is crucial for a good marinade. Make sure the yogurt is really thick. If it’s still too runny after an hour, strain it for a bit longer.

Preventing Sticky Cauliflower

The key to crispy cauliflower is to drain it well after boiling and to not overcrowd the baking rack.

Ensuring Even Baking

Rotating the baking rack halfway through ensures even cooking and browning.

Maximizing Char & Flavor

For extra char and flavour, you can broil the cauliflower for the last 2-3 minutes, but watch it closely to prevent burning!

Variations

Want to switch things up? Here are a few ideas:

Vegan Baked Cauliflower

Simply use plant-based yogurt! It works wonderfully.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as besan (gram flour) is a gluten-free ingredient.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to suit your preference.

Air Fryer Adaptation

You can also make this in an air fryer! Preheat your air fryer to 180°C (350°F) and cook for 15-20 minutes, shaking halfway through.

Festival Adaptation (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can substitute the besan with singoda (water chestnut flour) for a fasting-friendly version.

Serving Suggestions

Serve this baked cauliflower hot with:

• Mint chutney
• Onion slices
• Lemon wedges
• A sprinkle of chaat masala

It’s also delicious with a side of roti or 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 some of the crispiness.

FAQs

Let’s answer some common questions:

What type of oil is best for this recipe?

Any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil will work well.

Can I marinate the cauliflower for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more flavour.

How do I know when the cauliflower is perfectly cooked?

The cauliflower should be tender when pierced with a fork, and the edges should be slightly charred.

Can I use frozen cauliflower florets?

While fresh is best, you can use frozen florets. Just make sure to thaw them completely and pat them dry before marinating.

What is the best way to serve this as an appetizer?

Serve with a generous dollop of mint chutney and a sprinkle of chaat masala on toothpicks for easy snacking.

What can I substitute for besan (gram flour)?

If you can’t find besan, you can try using rice flour, but the texture won’t be quite the same.