Fresh cauliflower (gobi) might be the single most versatile vegetable in Indian cooking — aloo gobi for weeknight dinner, gobi manchurian for Indo-Chinese cravings, gobi paratha for Sunday brunch, and roasted gobi for when you want something simple and stunning. Every Indian kitchen needs a head of gobi in the fridge.

The Most Versatile Vegetable

• Fresh cauliflower (gobi)
• For aloo gobi, manchurian, paratha, roasting
• Indian cooking essential
• Versatile across cuisines

How to Use

Break into florets for aloo gobi and gobi manchurian. Grate for gobi paratha stuffing. Roast whole with spices for a show-stopping side dish. Blanch before adding to biryani.

Frequently Asked Questions

How do I get crispy gobi manchurian?
Coat florets in a cornstarch-based batter and deep fry until golden before tossing in the sauce.

How do I pick a good head?
Look for tight, white florets with no brown spots. Heavy for its size is a good sign.

Can I freeze cauliflower?
Blanch florets for 3 minutes, ice bath, drain, and freeze. Works for cooked dishes.

Fresh produce.