Indo Chinese Crispy Cauliflower/ Dry Gopi

Gopi/ Cauliflower is a versatile vegetable that absorbs flavors easily and wins the hearts of both vegetarians and non-vegetarians alike. This fool proof and enticing Indo Chinese crispy Cauliflower recipe has mild chinese flavor which accentuates the Indian flavors with no artificial food coloring. This tasty and crunchy cauliflower florets can be served as a starter/ appetizer or an evening snack. Dual cooking methods are given for you to try.

Indo Chinese crispy cauliflower recipe is similar to the South Indian Gopi 65 however with less indian spices and lighter flour coating. Most importantly with all the unhealthy refined oil, we switched completely to coconut, sesame and olive oil for our daily intake/ home cooking. This Indo Chinese crispy cauliflower is fried in organic coconut oil. 

If you decide to prepare in large quantity say for potluck or a large party I always avoided the frying part being in large quantity. Prefer to bake and broil the marinated cauliflower florets in the oven. In such case you may marinate it the day before and refrigerate. I prepared 5 large cauliflower for my better half's office potluck and this recipe is highly requested. This method is added in the direction section.

Supposing you are a non-vegetarian try the same recipe with small piece of chicken for the crispy chilli chicken and you sure will love it. 

Brine TIME

Category: Appetizer/ Starter, Snack 
Cuisine: Indo-Chinese/ Indian Chinese
Level: Easy
Serves: 5
  1. Cauliflower - 1 large head (cut into florets)
  2. All purpose flour/ Maida - 3 tablespoons 
  3. Rice flour - 2 tablespoons
  4. Corn flour- 2 tablespoons
  5. Chilly powder - 1 teaspoon
  6. Turmeric - 1/4 teaspoon
  7. Salt to taste (used pink himalayan salt)
  8. Soya sauce - 1 tablespoon
  9. Rice vinegar - 1/2 tablespoon
  10. Ginger - 2 (1 inch pieces)
  11. Garlic - 4-5 cloves
  12. Beetroot - 2 inch piece 
  13. Coconut oil for frying (used organic cold pressed)
  14. Green Chilly - 2 -3 nos (slit in half lengthwise)
  15. Garlic - 2 cloves (thinly sliced)
  16. Water as required for grinding
Nutrition Facts
Servings 5.0
Amount Per Serving
calories 262
% Daily Value *
Total Fat 9 g15 %
Saturated Fat 8 g41 %
Monounsaturated Fat 1g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 1 mg0 %
Sodium 364 mg15 %
Potassium 577mg16 %
Total Carbohydrate 37g12 %
Dietary Fiber 5 g21 %
Sugars 10 g
Protein 6 g13 %
Vitamin A1 %
Vitamin C132%
Calcium6 %
Iron12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

1. Immerse the cauliflower florets in boiling water and  remove immediately to drain completely on a dry towel. 

2.  In a blender, add the ginger, garlic and beetroot pieces and make it to a fine paste with 1-2 tablespoons of water if required.

3. In a large container add the all-purpose flour, rice flour, corn flour, chilly powder, turmeric, beetroot and ginger garlic paste, salt to taste, soya sauce and vinegar. Mix well using a whisk or a fork.

4. Now add the cauliflower florets to the above and coat them evenly. Marinate for 30 mins or overnight depending on the time available.

5. In a kadai or pan, add the oil of your choice and heat in medium high. Once heated, carefully drop the florets one by one making sure you do not crowd the pan. Allow the florets to fry for 2-3 mins on each side. Once crispy remove and set aside.

6. In the same pan with just 1 teaspoon of oil, add the green chillies and garlic slices, saute for 2 mins only till the aroma is released. Sprinkle it on the fried cauliflower and serve immediately. 

Bake and Broil method: 

Dry Gopi/ cauliflower in large quantity say for potluck or a large party is better off when you opt for a bake and broil method in the conventional oven. In such case you may marinate it the day before and refrigerate. Incase you are in short of time to marinate ahead of time, boil the raw florets for 2-3 mins and then drain completely for the marinade to adhere well to the florets. Bake the maninated florets in 375 degree F for 20-30 mins each on both sides approximately and broiled for 5 mins on each side before serving to retain the crispness. Additionally, just saute the green chillies, garlic and curry leaves (optional) in a tsp of oil and sprinkle it on the crispy cauliflower right before you serve.

1. When you prepare the marinate make sure it is thick enough to coat the florets well. If runny add a teaspoon of all-purpose flour. If too thick, you may drizzle some water.  

2. Coconut oil is healthier version of oil that results in a tasty dish. 


    1. Awesome looks so yummy Amudha. Love the pictures. Will definitely try.

    2. My favorite from the restaurant menu. Thanks for posting!

    3. Wow! I have been hunting for this Indo Chinese Cauliflower for a very long time. I'm going to try it for todays lunch. Thanks for the detailed instructions and tips you added in this post.

    4. Fantastic post and layout! Nice efforts.

    5. Awesome post about delicious recipe. I am a foodie and finding delicious recipe for today. You have shared a nice post it should be tasty recipe. Share post about this Curries in Ashburton. Thanks for sharing. Keep it up.


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