Baked Gobi 65

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

This week, Sunday Funday was invited to make recipes to celebrate Diwali.

I don’t know a lot about Diwali food customs, but from what I’ve read, recipes are largely vegetarian.  I decided to make Gobi (cauliflower) 65.  

This dish is often deep fried but I found a baked recipe for the same.  I admit, I was slightly underwhelmed.  The flavor profile was great, but I didn’t achieve the crispiness I was hoping for.

In this recipe, the cauliflower was parboiled and then seasoned and baked.  I think I would have had better results if I had skipped the boil step.  I will have to give it a try next time because the flavors were amazing and I loved stirring in onion and pepper to the mix!

Sunday Funday

Diwali Recipes

Baked Gobi 65

Adapted from Swasthi’s Recipes


1 head cauliflower, cut into florets

1 teaspoon salt

2 bay leaves


2 tablespoons plain yogurt

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon garam masala

½ teaspoon chili powder

¼ teaspoon turmeric

Salt, to taste

To cook

2-3 tablespoons flour

1 small onion, sliced

1 red bell pepper, sliced

Preheat the oven to 450 degrees F and bring a large pot of water to a boil.  Add the salt and cauliflower to the pot and boil for 10 minutes.

Meanwhile, whisk together the seasoning ingredients.

Drain the cauliflower and stir seasoning mixture in until well coated.

Pour the cauliflower onto a baking sheet lined with foil or a silicon mat.  Sprinkle with flour and stir until coated.  Add the peppers and onions.

Bake in the preheated oven for 15-20 minutes or until the vegetables begin to crisp.  Serve hot.


  1. Yes, it is hard to get that same crunch and mouth feel of fried foods without frying. I wonder if an air fryer would work better with this recipe?

  2. Love baked gobi and flavours going in this is amazing. To make it more crisp, after draining the cauliflower, I pat it dry to remove any excess moisture.

  3. I had to look up the background of the name! Fascinating. I will definitely try this soon.

  4. Amy, Gobi 65 makes a delicious starter dish for Diwali. When I bake it, I leave the florets a bit big. Helps to retain the shape. Also as Renu mentioned pat dry the parboiled cauliflower.


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