Cauliflower Maggi 65
This time it’s the Vegetarian’s and Vegans turn to rejoice! This tangy and spicy marvel will steal your taste buds?
Written by Feashts
Serves : 2 very hungry people, Approx : 540 kcal per plate
Cauliflower Maggi 65 : Accidentally Vegan and awesome
After the huge popularity of Maggi 65, many members of the Feashts community requested a vegetarian version. And it took me a while but I am here with a vegetarian version, which turns out is also vegan which was an accidental surprise.
This recipe is tangy, spicy and amazing, if I say so myself. To be honest, this is one of my favourite meals to have when I am in a hurry. And honestly taste better than the Chicken one sometimes.
And yes, if you do not wish to deep fry the cauliflower, you can most definitely air fry them and continue on with the recipe. It still works, and works beautifully!
Ingredients
For the Cauliflower 65 :
- A whole cauliflower
- Handful Curry leaves (about 2 tbsp worth)
- 1/2 tsp salt
- 1/2 tsp Kashmiri chili powder (lessen the amount if spice tolerance is low)
- 3 tbsp flour/besan
- 1 tbsp curd
- 1 tbsp scrunched curry leaf(6-7 fresh leaves or 7-9 dried leaves)
- 2 cups Oil to fry or 1 tbsp oil to air fry
For the noodles :
- 2 packets Maggi boiled for 2 minutes until al dente
For the Sauce :
- 1 packet maggi masala mix
- 2 tsp Chili Powder(1/3 the amount if you cannot tolerate too much spice)
- 1 tsp cumin powder
- 1 tbsp brown sugar/white sugar
- 1/4 cup water
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp cumin seeds
- 2 tsp Oil
Instructions
- Take a medium head of cauliflower. Cut off the leaves and out branches, but do keep the stem intact.
- Bring 1 litre of water to boil, add 1 tbsp salt and place the entire head of cauliflower in the boiling water, very carefully
- Boil for 12-15 minutes
- Take out the cauliflower, cut off sections until no florets are left of the cauliflower stem
- Cut these section into smaller bite sized pieces
- Now prepare the marinade as show above. Mix curd, chili powder, cumin powder, curry leaves (if dried, crush them. and it fresh, then chop in small pieces), and mix everything well.
- Add in the cauliflower pieces and coat every piece very well.
- Leave covered to marinade for 15-30 minutes. Or overnight works as well.
- Once the cauliflower has marinaded, add flour to it. and mix well
- Either deep fry in hot oil until golden brown or Air fry/bake in an oven at 190 C for 15-20 minutes
- Next, we prepare the “65” sauce. We will use 1 Maggi Masala packet
- To the Maggi masala, add Kashmiri Chili powder, cumin powder, brown sugar, salt, vinegar and water and mix everything well.
- Set aside until the sugar melts
- Once the sauce is prepped, boil two packets of Maggi noodles for 2 minutes. The best way to ensure that Maggi will not get soggy, is to cook 80 percent of the way through, and then let it cook in the residual heat or sauce
- Drain the cooked Maggi, wash with cold water to stop the cooking process. It will cook again once it is transferred in the sauce
- In a pan, add 1-2 tsp oil. Temper Cumin seeds, curry leaves, grated ginger and chopped garlic. Sauté until golden brown.
- Add the “65”sauce and let it simmer on low to medium heat until it becomes sticky and a little bubbly. If working on high heat, make sure to work swiftly
- Add the Crispy Cauliflower, cooked noodles and mix everything well.
- Serve with fresh ingredients like onion, cucumber, and carrots. These will cut through the tanginess of the sauce and the spiciness from the chili powder
Happy Cooking
All my love,
Feashts