Cauliflower fritters (Vada)

Mix 2 cups grated cauliflower, 1 sliced onion and 1 tsp salt. Microwave for 5 minutes. Add 1/2 egg, 2 table spoon grated coconut, 1 tsp paprika powder, 1 tsp grated ginger, 2 tsp olive oil, 1 tsp chopped coriander, 1 table spoon (soaked) tapioca pearls, 1 tsp crushed peanuts and 3 table spoon chick pea flour (besan).Combine well in a blender. Make a paste. Make lemon sized balls and flatten into oval shaped patties. Bake at 350 degrees for 25 minutes. Flip them half way through.

Cauliflower and carrot stir fry

Chop 1/2 cauliflower into small florets and cook in the microwave for 2 minutes. Heat 1 table spoon oil and add 1 tsp fennel seeds and mustard seeds. Add 1 thinly sliced onion, 1/4 carrot (finely chopped), 1 tsp sliced green chillies and 1tsp chopped ginger. Add 1 tsp turmeric powder and red chilli powder. Cook well. Add 1/4 tomato finely chopped. Add enough salt and stir fry everything. Add cauliflower and cook covered for 3-4 minutes. Serve hot.

Gobi manchurian

Dip cauliflower florets in a batter made of cornflour, 1 pinch red food colour, ginger garlic paste, 1 egg, salt and 1 tsp soya sauce. Deep fry them. Saute 1 onion (thinly sliced) in oil. Add chopped ginger, garlic and green chillies. Saute well. Add 1 table spoon soya sauce, 1 tsp sugar, salt and 1 table spoon red chilli sauce. Cook well. Add this gravy to fried cauliflower florets. Garnish with chopped spring onion and coriander leaves. Serve hot.

Gobi 65

Marinate florets in a batter made of 1 cup corn flour, t tsp soya suace, 1 egg, salt, 1 tsp red chilli powder, red food color (optional) and 1 tsp ginger garlic paste. Deep fry the florets. Heat 2 table spoon oil and add mustard seeds. To this oil, add and saute 1 onion (sliced) and 2 green chillies (small pieces). Add 1 tsp red chilli powder. Shallow fry onion- chilli mix and add red chilli sauce (1 table spoon red chilli flakes mixed with 1 tsp vinegar). When the onions are done add 1 tsp sugar (or as per taste). Mix this with the fried cauliflower florets and garnish with coriander leaves before serving.