You all asked for a vegetarian version of the popular South Indian appetizer Chicken 65, so here is Cauliflower 65! It’s also known as Cauliflower Fry and Gobi 65, which is simply cauliflower translated into Hindi. This version is a bit unique, because instead of frying cauliflower florets we are baking a whole head of cauliflower at a high temperature! The result is a buttery, spicy, and boldly flavored appetizer that’s perfect for sharing.
Why You’ll Love Baked Cauliflower 65
What is Cauliflower 65?
Gobi 65 is a spicy, South Indian fried cauliflower dish which is served as an appetizer on Indian restaurant menus. The flavor mainly comes from mild red chilis and curry leaves. It’s most commonly enjoyed as a snack, shared amongst friends.
No greasy, hot kitchen! Okay, who actually enjoys frying food? It’s tedious and hot and gets grease everywhere. The roasted version is just as flavorful! Baking vs. frying. Baking the cauliflower whole is significantly easier with less dishes than all the steps that come with frying - marinating with dry ingredients and a wet batter, frying, and then tempering or tossing with an additional yogurt-based sauce. By then, they’re just soggy. It’s easy. Baking just requires boiling the cauliflower, marinating in two easy wet marinades with no wait time, and then roasting it. There’s no need to cut down the cauliflower into individual florets. It cuts down on fat. We only use 2 tablespoons of ghee as our fat for the whole cauliflower versus a lot of oil from frying. A main dish or appetizer. It can be served as a main dish for vegetarians or for someone that’s gluten-free. It can also be an impressive appetizer to share. The garlic yogurt is especially delicious and cooling.
The “65” has a funky origin story - most of them attributed to the creation of the Chicken 65 dish in 1965 at Hotel Buhari in Chennai, India. But some of them say that the 65 comes from being the 65th dish on the menu, or it was marinated for 65 days, or even that it uses 65 ingredients. Gobi 65 vs. Gobi Manchurian - Gobi 65 is marinated in a very different subset of spices and South Indian flavors and can be served dry. In contrast, Gobi Manchurian uses Chinese-inspired sauces and flavors and is typically saucier or served in a gravy.
Ingredients - Notes and Substitutions
Yogurt - I use dahi, an Indian curd yogurt, to marinate the cauliflower. Another substitute is plain whole milk yogurt. Spices - For the spices, we are using garam masala, ground cumin, ground turmeric, and Kashmiri chili powder which is a mild Indian red chili that gives it a natural red color. Ginger garlic paste - Ginger garlic paste is very common to Indian cuisine. Substitute it with finely minced garlic and ginger in a 1-to-1 ratio. Curry Leaves - Curry leaves, also known as kadi patta in Hindi or sweet neem leaves, are an aromatic herb found on tropical curry trees which are native to Asia, specifically the Indian subcontinent. There’s no substitute. Curry leaves can easily be found fresh at Indian grocers and even come in bundles on Etsy. Dried curry leaves also work. Ghee - Ghee is a type of clarified butter and is what makes the cauliflower deliciously buttery. You can also use a neutral oil.
How to Make Cauliflower 65
Step 6 - To make the garlic yogurt, mix together the lemon zest, grated garlic, salt, and dried mint with yogurt. First, prep the cauliflower by remove all the extra leaves and stems to expose the florets. Cut the stem on the bottom so that the cauliflower can lay flat. Rinse off any excess dirt. Once the cauliflower is fork tender, carefully remove it from the boiling water with a slotted spoon and place it in a baking sheet to steam off.
Serving Suggestions
Variations
For a chicken version, try Chicken 65. Alternatively, you can absolutely apply the same marinade to a whole chicken and roast it in the oven for an hour. For a main dish, you could add more protein with crispy chickpeas and more volume with a salad. For a baked cauliflower fry, cut the cauliflower into florets and toss the florets in the first marinade at 350℉ for 15 minutes. Remove it from the oven and toss it in a second marinade, carefully returning it back in the oven to finish roasting for another 20 minutes.
More Appetizers to try
Recipe
To serve, your guests can dig in with their forks around the table or you can cut cauliflower steaks for them to serve themselves. For more vegetarian appetizers, they’ll also enjoy Pinwheel Aloo Samosas and Nachos Chaat. I’d love to know what you thought of this recipe! Don’t forget to leave a comment and ⭐️ star rating below! Thinking about making this recipe? Enter your email and I’ll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week! By submitting this form, you consent to receive emails from Masala and Chai.
