cauliflower recipes

In this blog, you will read three recipes that use cauliflower as their main ingredient. Their recipes are delicious, and even if you are someone who doesn't like cauliflower at all, we assure you that these recipes will make you fall in love with this versatile vegetable, cauliflower.

Uncover the Delight of Cauliflower through These Savory Recipes

1) Aloo Gobhi Paratha

The traditional aloo gobhi ka paratha is a comfort food for most homies. This dish comes from Punjabi cuisine, with its ingenious and delectable combinations that people all around the world love to devour.

Boiled Aloo (Potatoes) and Gobhi (Cauliflower). Let's see what ingredients are required and what are the instructions to make it.


  • 2 cups wheat flour + extra for dusting
  • oil or ghee to toast
  • salt to taste

To make the stuffing

  • Mash 2 medium potatoes
  • 1/2 cup cauliflower or gobhi florets
  • 3/4 tsp Vasant Masala ajwain and jeera seeds
  • 1/2 tsp of ginger and green chilli paste
  • 1/4 tsp Vasant Masala's Turmeric powder
  • 3/4 tsp Vasant Masala's Red chilli powder
  • 1/2 tsp Vasant Masala's Coriander powder
  • 1/4 tsp Vasant Masala's Chat masala powder


  • Add salt and wheat flour to a large mixing bowl; stir briefly to ensure that the salt is distributed evenly.
  • Then, gradually add water and combine to create a soft, malleable dough.
  • Once it has been gathered into a mass, add 1/2 tsp oil and give it a quick knead. At this stage, the dough shouldn't be sticky and shouldn't be excessively tight or loose.
  • Till we make the filling, let it rest for a while.
  • Gobi florets should first be placed in salted, warm water to kill any worms before being cooked till tender.
  • Pressure cook the aloo for 4 whistles, then peel the skin, while the gobi cooks.
  • Once both vegetables are cooked, completely drain the water and mash them with a fork.
  • Make sure to thoroughly mash it to prevent lumps.
  • Ajwain, ginger, and red chilli paste are added to heated oil along with mashed potatoes and green beans, as well as the necessary amounts of turmeric, coriander, and salt.
  • Mix thoroughly and simmer for 3 minutes.
  • Pressure While the gobi cooks heat the aloo for 4 whistles before peeling the skin.
  • Drain all of the water from the cooked veggies, then mash them with a fork.
  • To avoid lumps, be sure to completely mash it.
  • Heat Oil and add ajwain, ginger, and red chilli paste to it.
  • Add the Mashed potatoes and green beans along with the above-mentioned amounts of salt, turmeric, and coriander.
  • Stir well, then cook for three minutes.
  • Now gradually roll them into the thin or thick parathas of your choosing; immediately sprinkle with flour to prevent sticking.
  • The paratha should be carefully placed in a hot dosa pan, flipped to the other side, drizzled with oil, and cooked until both sides have golden spots.
  • With the leftover dough, repeat the process.
  • Top it with ghee, butter or white butter for extra zinc!
  • Now, serve hot with curd, pickles, or your preferred raita.

2) Tandoori Gobhi


  • 1 whole Cauliflower separated into equal florets.
  • 3 tbsp Olive Oil (or oil of your choice)
  • 1 Clove of Garlic finely chopped
  • 1 tsp Tandoori Masala
  • Salt
  • Vasant Masala's Black Pepper
  • 1/2 tsp Vasant Masala's Chilli Powder
  • Fresh Lime Juice
  • Vasant Masala's Coriander Powder
  • Vasant Masala's Garam Masala
  • Curd
  • Parsley


  • Set the oven to 450 degrees. Combine salt, ginger, tandoori masala, lime juice, and yoghurt in a bowl.
  • Marinate the cauliflower florets in this paste. Make sure the florets are nicely coated with the marinade.
  • Arrange the coated florets on a baking sheet lined with parchment paper and bake for 30 to 35 minutes in a preheated oven, or until browned and soft.
  • Voila, the cauliflower tandoori is ready!

3) Aloo Gobhi


  • 2 medium-sized potatoes chopped into cubes
  • 1 medium cauliflower separated into florets
  • 1 medium onion, chopped
  • 2 medium-sized tomatoes, chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp Ginger-garlic paste
  • 3/4 tsp of turmeric powder
  • 1/2 tsp of dry mango powder amchur
  • 1/4 tsp Red chilli powder
  • 1/4 tsp Vasant Masala's Classic Garam Masala powder
  • 1 tsp Vasant Masala's Coriander powder
  • 3–4 tsp oil
  • 2 tbsp chopped cilantro
  • Salt to taste


  • Heat 2 tsp of oil in a pan on medium flame. Add the cauliflower florets and cook them for 2–3 minutes. Then add the sliced potatoes.
  • Cook potatoes and cauliflower for 7-8 minutes on medium-low heat, or until they have some brown spots.
  • Drain and place aside on a piece of paper towel.
  • Add cumin seeds to the same pan over medium heat until they begin to crackle.
  • Cook the onions for 2 minutes, or until they are transparent.
  • Once the rawness from the onion has vanished, add the ginger-garlic paste and simmer for a further 2 minutes.
  • Add the chopped tomatoes and simmer for a further two minutes, or until slightly soft.

Use Vasant Masala's Spice to bring your regular cooking game new and flavourful zinc!