Gobi 65, Vegan Fried Cauliflower Wings

A super tasty sharing dish or starter, this Gobi 65 is completely vegan! Fried and crispy cauliflower topped with curry leaves and fresh chilli

Done in 30 minutes

Serves 4

Dish by Tom Jackson

Ingredients

Gobi 65 Recipe

1cauliflower

2 tbspplain flour

2 tbspcornflour

1 tspgarlic ginger paste

1/2 tsptumeric

1/2 tspcoriander

1/2 tspsalt

100 ml water

1 dicedshallot

1 slicedgreen chilli

1 clove dicedgarlic

1 handful curry leaves

1 tbspmaple syrup

1 tbsptomato ketchup

1 tbsp soy sauce

Gobi 65 is a classic Indian street food dish! Fried and crispy cauliflower, this vegan recipe is an ultimate go to for when you want to impress mates and create something special but easy!

Method

Separate the cauliflower into florets. Blanch in boiling salt water until fork tender. Remove from the hot water and place into an ice bath.

To make your batter, combine flour, cornflour, ginger garlic paste, turmeric, coriander, salt and water. Mix well until completely combined.

Dip the florets into the batter and drop them straight into hot oil. Remove from the oil and place onto kitchen towel to soak up any excess oil.

In separate pan, fry sliced shallot, chilli, garlic then add your curry leaves. Allow to crisp then pour in the maple syrup, soy and ketchup. Tip your cauliflower in toss to coat. Serve straight away!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.