Cauliflower 65 dry restaurant style recipe yields, evenly coated, crisp and cauliflower florets inside were very soft and juicy. These are perfect spicier bombs are the perfect starters or perfect game day snack.
In a mixing bowl, add cauliflower florets, all purpose flour, cornstarch, red chili powder, ginger-garlic paste, egg yolk, orange food color, and salt.
Sprinkle little water at a time and combine well so that the florets are coated evenly with the other ingredients.
Over medium heat, place a pan and add vegetable oil.
When the oil is medium hot, add these florets one after the other but without crowding the pan.
Flip occasionally and deep fry them until the crust becomes crispy.
Transfer to the kitchen towel to remove the excess oil.