This delicious Gobi 65 recipe is a popular vegetarian Indian dish that is perfect for toddlers. Easy to make and full of flavors, Gobi 65 can be served as a main course or as an appetizer that is sure to please the whole family. Loaded with nutrient-rich cauliflower, this delicious meal will provide the perfect balance for any toddler diet. Packed with spices and a subtle hint of citrus, your little one is sure to love this flavorful and healthy meal. Toddler Recipes Australia provides delicious and nutritious recipes that can keep your kids happy and healthy.

General Information

Servings: 4 Keywords: gobi 65, vegetarian, vegan, gluten-free, Indian Calories: 200 kcal Protein: 8 g Carbs: 15 g Fats: 12 g Preparation Time: 10 - 15 minutes Cooking Time: 15 - 20 minutes

Ingredients

• 1 head of cauliflower (florets removed and cut into 1 cm cubes)
• 1/2 cup (100 ml) of chickpea flour (also called garbanzo bean flour and besan flour)
• 2 tablespoons (30 ml) of oil
• 5 cloves of garlic (minced)
• 1 inch (2.5 cm) of ginger (minced)
• 1 teaspoon (5 ml) of garlic powder
• 1 teaspoon (5 ml) of coriander powder
• 1/2 teaspoon (2.5 ml) of cumin powder
• 1/4 teaspoon (1.25 ml) of turmeric powder
• 1/4 teaspoon (1.25 ml) of garam masala powder
• 1/4 teaspoon (1.25 ml) of kashmiri red chili powder
• 1/4 teaspoon (1.25 ml) of black pepper
• 2 tablespoons (30 ml) of olive oil
• 1/4 cup (50 ml) of water

Directions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius)
2. Start by getting a large bowl and adding all the dry ingredients: chickpea flour, garlic powder, coriander powder, cumin powder, turmeric powder, garam masala powder, kashmiri red chili powder, and black pepper. Mix all the spices together thoroughly and set aside.
3. Next, in a separate bowl, add the cubed cauliflower florets and two tablespoons (30 ml) of oil. Mix everything together until all the cauliflower florets are evenly coated.
4. In a baking sheet, spread the cauliflower florets evenly and put in the preheated oven. Roast the cauliflower for about 15-20 minutes, or until the florets are golden brown.
5. While the cauliflower is roasting, in a pan, add two tablespoons (30 ml) of olive oil and heat for about 30 seconds. Then, add the minced garlic and ginger and sauté for 2-3 minutes until you can smell the aroma.
6. Once the aromatics are fragrant, add in the dry spice blend and give everything a good stir. Then, add in the roasted cauliflower florets and mix everything together.
7. Lastly, add in one quarter cup (50 ml) of water to create a thick gravy-like sauce. Turn the heat to low, cover and simmer for about 5 minutes so that the spices get infused in the cauliflower.
8. Serve hot with Roti or Rice - “Hey kids! What did the cauliflower say when it was put in the oven? Wow, it’s hot in here!”

Recommended Sides

Roti, Rice, Yogurt, and Chutney.