How do I ensure my cauliflower kofta hold their shape?

To help the kofta mixture bind, ensure your mashed cauliflower and potato are not too wet. The recipe calls for 2-3 tablespoons of chickpea flour, but you can add a little more if the mixture doesn't come together when forming a ball.

Can I bake the cauliflower kofta instead of deep frying them?

Yes, you can bake the kofta. Preheat your oven to 400 degreesF, spray the kofta with cooking spray, and bake for 40 minutes until golden brown.

What makes the tomato sauce creamy in this recipe?

The creamy texture of the tomato sauce comes from the addition of 1-2 tablespoons of cashew cream, stirred in at the end to heat through.

How should I prepare the cauliflower for the kofta?

Steam or microwave the cauliflower florets until they are tender, which typically takes about 3-5 minutes. After cooking, lightly mash the cauliflower before adding it to the kofta mixture.

Can I use fresh tomatoes for the creamy tomato sauce?

Yes, the recipe suggests using 1 cup of tomato puree or grinding 2-3 fresh tomatoes to achieve the desired base for the sauce.

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Cauliflower Kofta With Creamy Tomato Sauce
[Vegan, Gluten-Free]

Name: Cauliflower Kofta With Creamy Tomato Sauce [Vegan, Gluten-Free]
Cook time: 40 min
Yield: 20 kofta servings
Cuisine: NO info

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Plated vegan cauliflower kofta balls, golden brown and nestled in a vibrant orange creamy tomato sauce, garnished with fresh cilantro.

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Cauliflower Kofta With Creamy Tomato Sauce [Vegan, Gluten-Free]

250

20 kofta

Dairy Free

These cauliflower kofta are part inspired by falafel and part inspired by classic Indian potato-based kofta. Steamed cauliflower is mashed with chickpeas and Indian spices like cumin and coriander and either baked or fried until crispy and golden. Serve these soft, tender kofta with creamy tomato sauce as a side... Read More

Ingredients You Need for Cauliflower Kofta With Creamy Tomato Sauce [Vegan, Gluten-Free]

For the Cauliflower Kofta:

2 cups cauliflower, cut into small florets
1 15-ounce can chickpeas, rinsed and drained
1 small potato, boiled and mashed
1 small onion, finely chopped
1 teaspoon ginger, finely grated
2 garlic cloves, finely minced
1/4 teaspoon turmeric
1/4 teaspoon red chili powder or to taste
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2-3 tablespoons chickpea flour or all-purpose flour
Salt, to taste
3 tablespoons cilantro, finely chopped

For the Creamy Tomato Sauce:

1 small onion, very finely chopped
1 cup tomato purée or grind 2-3 fresh tomatoes
1/2 teaspoon ginger, finely grated
1 garlic clove, finely minced
1/4 teaspoon curry powder or to taste
1/8 teaspoon turmeric
1/8 teaspoon red chili powder or to taste
1-2 tablespoons cashew cream
Salt, to taste

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How to Prepare Cauliflower Kofta With Creamy Tomato Sauce [Vegan, Gluten-Free]

To Make the Cauliflower Kofta:

Steam or microwave the cauliflower until tender, about 3-5 minutes. Lightly mash and set aside.
Heat 2 teaspoons oil in a pan, add onion, ginger, and garlic; cook until the onions are translucent, about 3-4 minutes.
Next, add the mashed cauliflower and mashed potato. Stir in turmeric, red chili powder, ground cumin, coriander, and salt. Mix well and cook for 2-3 minutes. Turn off the heat and cool slightly.
Coarsely grind the chickpeas into a coarse paste. Remove into a mixing bowl and add the cauliflower mixer, chopped cilantro and adjust the seasoning. Add the chickpea flour (or flour) and mix well. Try to form a ball with the mixture, if it does not come together add a little more flour.
Take 1 tablespoon of mixture and make koftas.
Koftas can be baked in a preheated 400°F oven (spray them with cooking spray beforehand) for 40 minutes or they can be deep fried until golden brown. If you fry them, allow them to drain on a paper towel before serving. Serve Warm with the creamy tomato sauce.
Serve warm with the creamy tomato sauce.

To Make the Creamy Tomato Sauce:

Heat 2 teaspoons oil, add onion, ginger, and garlic and cook for 4-5 minutes. Add the tomato purée, cover and cook for 3-4 minutes.
Add curry powder, turmeric, and red chili powder and cook for 3 minutes. Season with salt.
Stir in cashew cream and let the sauce heat through, about 1-2 minutes.