Cauliflower Pakoras

(adopted from recipe found here.)

This is probably the best way to eat cauliflower. These were delicious even when microwaved the next day. We had them with a simple romaine lettuce and spinach salad. I had to change some ingredients simply because I didn’t have them and/or I couldn’t find them at the store. They still turned out really well.

Cauliflower Pakoras


  • 1/2 head cauliflower, chopped into small florets
  • 1 cup garbanzo (chickpea) flour
  • 1 tsp caraway seeds, crushed
  • 1/2 white onion, finely chopped
  • 2 green onions, finely chopped
  • 1/2 cup cilantro leaves, chopped
  • 1 jalapeno, chopped
  • 1 tbsp ginger, finely chopped
  • 2 tbsp (or more) curry powder
  • 1 tsp salt
  • 1 tsp (or more) turmeric
  • a pinch of baking powder
  • warm water
  • oil for frying – not olive oil!


  • Chop up all your ingredients.
  • Mix all the dry ingredients in a medium to large bowl, then add onions, ginger, jalapeno and cilantro.
  • Slowly add warm water to the mixture until you achieve a slightly thick batter – think “pancakes.”
  • Add your cauliflower to the mixture and stir until the florets are all well coated.
  • In a deep pan, heat up oil.
  • Set up a plate nearby with some paper towel to drain the oil off of the pakoras.
  • Once you see the oil shimmering, do a test cauliflower.
  • When ready, fry the cauliflowers until they look crispy brown.
  • Serve with a chutney – we didn’t have any, so a sweet mango salsa made for an excellent substitute.

I mixed the veggies first, which made it difficult to incorporate the flour smoothly.

Wet ingredients added.

Be sure to mix well.

Testing the oil.

Add the rest of the cauliflower.

Don't be afraid to let them get a little brown.

Keeping the plate close by prevents hot oil accidents.

Sneaky fish salt and pepper shakers keeping an eye on things.


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