Cauliflower (Gobi)
Potato's Strongest Companion! White forest with spice sauce
Description
Becomes fluffy when cooked; the flower bud parts (florets) firmly absorb curry umami and spices, making it highly active in North Indian vegetarian dishes.
Classification: For Everyone,Vegetable,Fluffy Texture,Diet
Shops selling Cauliflower (Gobi)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cauliflower
Instructions
- Cut cauliflower into bite-sized florets.
- Steam-fry with potatoes, cumin seeds, turmeric, coriander powder into the North Indian staple side 'Aloo Gobi'.
- Or mince, mix with spices, wrap in whole wheat dough and bake as 'Gobi Paratha (cauliflower stuffed bread)' for breakfast.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Broccoli (color changes but as sub for texture and sauce-coating ease)
Pairing
Aloo Gobi (Potato and cauliflower stir-fry), Gobi Manchurian
Trivia
[Hardcore] Indian cauliflower (Gobi) is denser than Japanese, resisting crumbling mushy even when simmered in curry. A super-important veg bringing 'main-class satisfying response' acting as a meat substitute for Indian vegetarians.
Eating tips & etiquette
[Unique Eating] Batter, fry crispy, and stir-fry spicily with soy sauce/chili sauce as 'Gobi Manchurian (Indian Chinese)', devouring it junkily with beer!
Allergen
None