Cauliflower 65
கோபி 65·(gobi sixty-five)
Late Night Snacks: First-Gen Trader Joe's Hacks
Ten-thirty on a Tuesday, a bag of Trader Joe's frozen cauliflower hits the pan, meeting the fiercely red spice blend born in Chennai's Buhari Hotel in 1965, a heat that eventually found its way to vegetables, and the internet has been ruining it with ketchup and soy sauce ever since. Rely purely on the vivid heat of Kashmiri chili, ginger, garlic, and the earthy pop of flash-fried curry leaves. The secret tonight is a quick turmeric blanch, and the absolute necessity of rice flour for that shatteringly crisp crust. Squeeze a lime over the pan while the spices are hot, grab a cold beer, and eat standing at the counter.
Ingredients
- cauliflower florets14 oz
- water3 cup
- kosher salt2 tsp
- turmeric powder1/2 tsp
- chickpea flour3 tbsp
- rice flour2 tbsp
- cornstarch2 tbsp
- Kashmiri red chili powder1 tbsp
- ginger-garlic paste1 tbsp
- garam masala1 tsp
- black pepper1/2 tsp
- lemon juice1 tbsp
- water1 tbsp
- neutral oil1 qt
- curry leaves20
- green chilies2
- red onion1/2 med
- lemon1 med
Method
- 01
Blanch the cauliflower florets in hot turmeric water.
Place the florets in a large heat-proof bowl, pour the boiling water over them, and stir in half the salt and all the turmeric. Let sit for exactly 3 minutes to draw out impurities and slightly tenderize the vegetable, then drain immediately and pat completely dry so the batter won't slide off.
- 02
Build the spiced matrix.
In a large bowl, whisk the chickpea flour, rice flour, cornstarch, Kashmiri chili powder, garam masala, black pepper, and remaining salt. Add the ginger-garlic paste, lemon juice, and dried florets, tossing aggressively until coated, then sprinkle exactly 1 tablespoon of cold water over the bowl and toss again to form a thick, sticky paste.
- 03
Fry the cauliflower until deeply crimson.
Heat about 2 inches of neutral oil in a Dutch oven or deep skillet to 350°F. Carefully drop the coated florets into the oil one by one, frying in batches for 5 to 6 minutes.
- 04
Crank the heat and flash-fry the aromatics.
During the last 30 seconds of frying your final batch, turn the heat to high to force out excess oil and achieve a shatteringly crisp crust. Carefully drop the fresh curry leaves and slit green chilies directly into the hot oil—stand back as they sputter—and fry until the leaves are translucent and brittle.
- 05
Toss and serve immediately.
Scoop the cauliflower, curry leaves, and chilies out with a slotted spoon onto a paper-towel-lined plate. Serve immediately while scorching hot, garnished with raw red onion rings and an extra squeeze of lemon.