Though this recipe calls for a long list of ingredients, Baked Cauliflower Pakoras are quite easy to make. Just dip and dredge cauliflower florets, and other vegetables, if you like, then place them in the oven on an oiled baking sheet. As the vegetables bake, blend the Cilantro Mint Sauce in the food processor. The result is a beautifully delicious plate of appetizers that are perfect for any festive gathering.
Versatile Cauliflower
Cauliflower is one of my favorite vegetables. While I tend to cook broccoli more often because of its bright color and easy contrast, cauliflower has a great deal of potential. It’s neutral color and unassuming demeanor allow it to be an unexpected star player, filling a variety of roles on a menu.
When roasted, cauliflower has a delicious nutty flavor. In a stir fry it lends a neutral backdrop to other colors and flavors. Steamed in large florets, or thick sliced into steaks and roasted, it serves as a beautiful canvas for sauces or crumbs. Raw, it adds texture and contrast to salads. Cut into small bits cauliflower can even be substituted for rice.
A couple of weeks ago I ran across still another mouthwatering recipe for cauliflower. In the November issue of Sunset magazine I found a page highlighting quick appetizers. It included a tempting photo of Cauliflower Panko Pakoras with Cilantro Mint Dipping Sauce. These Pakoras looked like tempura vegetables but instead of tempura sauce they were served with a brilliantly festive green masala sauce. The dish looked gorgeous and, as I read further, I found that the cauliflower pieces were baked, not fried. That sold me. I had to try it.
Baked Vegetable Pakoras
My baked Cauliflower Pakoras did not disappoint. They were roasted to a lovely tenderness without turning soft, and the panko crumbs added a delightful crunch. I was so impressed with the results that I made another batch using the same technique. This time, however, I added thick slices of carrot, sweet potato and acorn squash to the mix. These Vegetable Pakoras turned out to be equally appealing, adding color and variety to my appetizer plate.
Though this recipe calls for a long list of ingredients, it is quite easy to make. Just dip and dredge cauliflower florets, and/or other vegetables, then place them in the oven on an oiled baking sheet. While they are baking mix the Cilantro Mint Dipping Sauce in the food processor. The result is a delicious plate of appetizers that are perfect for a festive gathering.
Enjoy!
Baked Cauliflower Pakoras with Cilantro Mint Sauce
Course: Appetizers, Vegetables8
servings10
minutes20
minutes30
minutesAs the Pakoras bake, the Cilantro Mint Dipping Sauce is easily prepared in a food processor. The result is a delicious plate of appetizers that are perfect for any festive gathering.
Ingredients
- Pakoras
1/2 cup flour
1 1/2 cup panko (Japanese bread crumbs), divided
1/2 teaspoon garam masala
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1/4 teaspoon freshly ground black pepper
1 Tablespoon fresh lemon juice
3/4 cup club soda
2 large egg whites, lightly beaten
24 oz. cauliflower florets, (approximately two bags prepackaged or two heads)
1 Tablespoon vegetable oil
- Cilantro Mint Dipping Sauce
I serrano chili, stemmed
2 cups cilantro leaves
12 large fresh mint leaves
2 Tablespoons water
2 Tablespoons vegetable oil
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
Directions
- Preheat oven to 475F.
- Mix flour, 1/2 cup panko, garam masala, baking soda, salt, cumin, turmeric, cayenne and black pepper in a large mixing bowl until well combined.
- Add lemon juice, club soda and egg whites to the dry mixture, whisking just until combined.
- Dip florets into the mixture one at a time, roll each in additional panko crumbs and set on an oiled baking sheet. (They will probably fill two baking sheets.)
- Bake until browned and crispy, approximately 20 minutes.
- While the vegetables are in the oven, prepare the Cilantro Mint Dipping Sauce by placing the serrano chili, cilantro leaves and mint leaves in the bowl of a food processor and pulsing until uniform. Add water, vegetable oil, lemon juice and salt. Blend until smooth.
- Serve Pakoras with the Cilantro Mint Dipping Sauce.
Notes
- Recipe Source: Sunset magazine.
- When I made these the second time I thought it would be fun to try using different vegetables. I used sweet potato slices, acorn squash slices and carrots in addition to cauliflower. Everything turned out to be tender and delicious, not to mention lovely, especially when paired with the dipping sauce.
These look amazing. I can't wait to try them for Christmas.
What a vegetable this is. I love how versatile cauliflower is. I so tempted to try your recipe later this week (I have 3 heads of cauliflower waiting for me at home.) I will come back to your site and report on how your recipe turned out for sure! Would you like to take a look at my most recent cauliflower creation? cuceesprouts.com/2010/09/marinated-cauliflower-salad/
This dish does look and sound mouthwatering, Lisa! I’ll definitely give it a try!
I’m sold. That looks incredible.
cauliflower never had it so good! aside from being fabulous on their own, your pakoras get to dive into an amazing sauce–bravo!
This dish looks amazing! Cauliflower is one of my fave vegetables. I must try it this way. Well done!
Those pakoras do look fantastic! What a great way to use cauliflower (and so glad you liked the “fried rice”!). I am SO excited about the mint sauce, too–looking forward to another use for my crazy-multiplying mint that I found in our garden last summer! 🙂
Yum, yum, yum. Cauliflower is one of my favorite veggies. This recipe sounds wonderful. Isn’t panko the best? I use it so many ways.
This looks like a winner, Lisa, and I can’t wait to give it a try.
Wow those pakoras look crunchy delcious. Superb.
Love that you are serving with mint sauce, real refreshing .
Lisa, these look truly spectacular. I’m always looking for recipes where dipping vegetables can be baked rather than fried. I also love cilantro, so this post is a homerun for me.