Cauliflower pakoras

February 25, 2016 (Last Updated: January 11, 2019)
Cauliflower pakoras recipe

A spicy veggie delight, these cauliflower pakoras are perfect as a side dish or even added to salads for some crunch. 

Cauliflower pakoras


  • 150g (1¼ cups) cake flour
  • 10ml (2 tsp) ground cumin
  • 10ml (2 tsp) ground coriander
  • 2,5ml (½ tsp) dried chilli flakes
  • 5ml (1 tsp) ground turmeric
  • 1 large egg
  • 250ml (1 cup) water
  • sea salt and freshly ground black pepper, to taste
  • 300g cauliflower, trimmed, cut into florets
  • vegetable oil, for frying
  • fresh mint leaves, to serve
  • fresh lime wedges, to serve
  • cream cheese dip, to serve



Combine the cake flour, spices, egg and water in a large bowl and mix well. Season, cover with plastic wrap and refrigerate for 30 minutes.


Cook the cauliflower in salted boiling water until tender but still retaining a bite, about 4 – 5 minutes. Drain and set aside.


Remove the batter from the fridge and coat the cauliflower in the mixture.


Heat the oil in a large saucepan and fry batches of the cauliflower until golden. Remove with a slotted spoon and drain on paper towel.


Season the cauliflower with plenty of sea salt flakes and serve with fresh mint, lime wedges and a creamy dip.

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