Cauliflower Lollipops – so delicious with crunchy crust and softness inside, tastes simply amazing! (Recipe in the comments)

Cauliflower Lollipop so delicious and has a crunchy crust and softness inside. It goes best with yogurt dip and green chutney. It’s a perfect party appetizer or side dish or can be made on weekends too.

CLICK [HERE](https://youtu.be/K0raQnKvcK8) for step-by-step video recipe.

Ingredients:

For the cauliflower florets marinade:

• Cauliflower/Gobi Florets (Medium Sized)- 17 to 18

• Salt – 1 tsp

• Ginger & Garlic Paste – 1.5 tsp

• Dark Soy Sauce – 1 tbsp

• Black Pepper Powder – Pinch

• Kashmiri Red Chilli Powder – 1.5 tsp

After 5 mins:

• Coconut Flour/Corn Flour – 3 tbsp

• Water – 2 to 3 tbsp

• Almond Flour/Maida – 1.5 tbsp

For manchurian sauce:

• Oil – 1 tbsp

• Ginger (Finely Chopped) – 1 tsp

• Garlic (Finely Chopped) – 1 tsp

• Salt – Pinch

• Dark Soy Sauce – 1 tbsp

• Onion (Finely Chopped) – 1 Small

• Green Chillies (Finely Chopped) – 1 tsp

• Red Chilli Sauce – 1 tbsp

• Tomato Sauce – 2 tbsp

• Black Pepper Powder – Pinch (OPTIONAL)

• Sugar/Honey – 1 tsp (OPTIONAL)

• Cilantro/Coriander Leaves (Finely Chopped) – 2 tbsp

• Water – 2 tbsp

Other:

• Oil – For Deep Frying

Method:

1. Firstly, in a large bowl coat the washed cauliflower with the ingredients listed under ‘for the cauliflower florets marinade’.

2. Coat well and let it rest for 5 mins.

3. Now to it add almond flour / maida and coconut flour / corn starch. Add water and coat well.

4. Deep fry the florets in hot oil on medium flame.

5. Cook on both sides.

6. Remove from oil when its golden & crispy.

6. To a pan/kadai heat oil and saute chopped garlic, ginger and chilli on medium flame.

7. Saute for 2 mins or until the raw smell goes away.

8. Also, add onions & salt and saute for 3 mins or until it turns light brown.

9. To it add pepper powder and mix well.

10. Add the dark soy sauce, & tomato sauce. Mix well.

11. Add sugar/honey. This step is optional.

12. Give a good mix until the gravy slightly thickens and turns translucent.

13. Add chopped cilantro/coriander leaves and stir well.

13. Additionally, add fried gobi/caulifower florets.

14. Mix gently making sure the sauce has coated well uniformly.

Enjoy!

TIP: DO NOT pre-cook the florets by boiling in water or steaming. The inside of the florets will taste soggy when consuming.

I’m going to try it but with baking vs deep frying – less mess & calories.

Place on cookie pan
375F for 10 mins, then flip cauliflower and bake for another 5 or after flip, place under broiler.

Yum!