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Baked - Gobi 65 ( Cauliflower 65)

Baked - Gobi 65 ( Cauliflower 65) - A healthy indulgence - Marinated Cauliflower with spices and delicious yogurt sauce, baked to perfection!

A typical Gobi 65 is a crispy appetizer made with cauliflower, spices, and yogurt. Once the cauliflower is fried, a simple sauce is made with yogurt, which is then coated with the fried cauliflower. With the baked one, if I had to add the yogurt sauce it would lose the little crunch that it has. So I served them on the side as a dip, which is a must as it elevates the taste of this dish. No doubt, the fried ones are the best but if you are looking for a healthy alternative with no compromise to the taste this is a great one to try. You will just have to adjust to the texture but the taste is undoubtedly the best!!

The spices used in the marination give this bland cauliflower a robust taste. In this recipe, we marinate the cauliflower twice. First, with just oil and spices, we allow this to sit for 15-20mins. Then we proceed with the second marination, which is made with yogurt. Very simple and basic spices are used that will tantalize your taste buds. This Gobi was spicy, so please adjust the chilies and chili powder based on your spice levels. The addition of flour and rice four helps with a little crispy top. The next time around I plan to use cornflour, which might give me a more crispy texture. The best way to eat this is when it is right out of the oven, when you let it sit out for long it will lose the crunch and taste more like a dried curry.

Cauliflower is one of the few versatile vegetables. It can be eaten raw, cooked, mashed, grilled, baked, etc. You can even make rice out of it….pizza too. Do check out a few other Cauliflower recipes here on my blog - Roasted Cauliflower Dry curry, Tandoori Gobi, Cauliflower Crackers.

Here is the link to the video. Enjoy!!


Serves 4


1 large cauliflower, cut into large florets

1 teaspoon turmeric powder

Hot water

1st Marination

1/4 cup oil ( any neutral oil)

1/2 tsp pepper powder

1 teaspoon turmeric

1/2 tablespoon red chili powder

2 tablespoon 1 inch ginger+ 4 garlic cloves+ 6 green chilies - pounded

salt, as needed

2nd Marination

3 tablespoon plain yogurt

1/2 teaspoon turmeric

1/2 teaspoon red chili powder

1/2 lime juice

1/4 cup chopped curry leaves

1/8 cup all purpose flour

1/8 cup rice flour

Oil for greasing the baking tray

1.Take cauliflower florets in a large bowl, add turmeric powder and pour the hot water. Set it aside for 20 mins. Drain completely. Spread it on a paper towel to remove all the moisture.

2. Combine all the ingredients for the 1st marination - oil, pepper powder, turmeric, red chili powder, ginger garlic chili (paste/crushed) and salt. Mix well. Now add the cauliflower and mix with your hands making sure every florets is coated well. Keep this aside for 15 - 20mins.

3. Combine the 2nd marination ingredients in a small bowl - yogurt, turmeric, red chili powder, lime juice and curry leaves. Mix well.

4. Add this marination paste to the cauliflower and mix it again.

5 Sprinkle flour and toss gently.

6. Add in the rice flour and toss again.

7. Generously grease a large baking tray, place the florets making sure they do not over lap with each other.

8. Preheat oven at 450F. Place the tray inside the oven and bake for 15 mins.

9. The cauliflower would have charred by now, take it out of the oven and flip each florets.

10. Place it back in the oven and bake for about 8-10mins or until nicely done.

11. Serve with Yogurt dip.

Yogurt Dip

1 teaspoon oil

2 garlic cloves chopped

10-12 curry leaves

2 red chilies

1/4 teaspoon turmeric

1/4 teaspoon red chili powder

1/2 cup yogurt , whisked

salt as needed

  1. Heat oil in a pan, add garlic cloves and sauté.

  1.  Once the garlic turns light golden color, add curry leaves and red chilies. Let it splutter.

  1. Now add in the turmeric and chili powder, give it a quick mix and switch off the flame.

  1. Immediately pour in the whisked yogurt and salt. Keep stirring until everything comes together. Serve this dip with the Gobi 65.


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