New York City

Cookin’ Up Lasooni Gobi (Vegan / Gluten-Free)

If I die young, bury me in curry, lay me down on a bed of garlic naan; I adore Indian food. Lasooni gobi/lehsuni gobhi/lasuni gobi, however you choose to spell it, is one of my favorite foods of all time. I was first exposed to it years and years ago at Jaipore Royal Indian Cuisine, which has a reputation for being the very best. Both fortunately and unfortunately for me, I live ten minutes away which my belly loves, but my wallet hates. Such is life.

Lasooni Gobi

Lasooni gobi is not what you’d expect in terms of Indian food and to me, seems to have more of an Eastern Asian flare. Lasoon means garlic, and gobi means cauliflower, so you can tell right there what the two main ingredients are. Its got the essential, mild, nutiness of the cauliflower, the crispiness of the batter (oh yeah it’s deep fried), the…well…garlickiness of the garlic and a combination of sweetness, sourness, spiciness and hint of umami in the sauce. My heart could easily explode just thinking about it. Oh and I should mention that this recipe is vegan and can easily be made gluten-free. Well, let’s get to it; here’s what you’re going to need:



  • 1 C all-purpose flour (or GF substitute)
  • 3 cloves garlic, grated
  • 1 tsp salt
  • 1 C cold water


1 head cauliflower, cut into small florets and washed



  • 4 Tbsp olive oil
  • ½ onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pinch salt
  • 2 tsp soy sauce or liquid aminos
  • 2 tsp Sriracha
  • 2 ½ Tbsp ketchup (trust me)


Take a large pot and fill it about three inches with canola oil, and heat it to frying temperature. If you’re not sure if it’s ready for frying, drop a bit of the batter in it. If it starts to sizzle right away, you’re ready to go.

Mix the dry batter ingredients in a large bowl, then add water. Let the batter sit for five minutes to thicken up, then toss in all of the cauliflower. Your best bet here, is to slap on a pair of rubber gloves and mix everything with your hands, that way each piece of cauliflower is evenly coated.

Once your oil is hot enough, put your cauliflower in. Be sure not to overcrowd the pot, because then it will be too difficult to flip each piece, and it will take longer to cook.

While your first batch is frying, put the onions and olive oil in a pan, and saute them until they’re golden brown, about eight minutes. Then add the garlic, but lower the heat because it can easily burn. Stir everything together for about a minute, and then take it off the heat.

Add the wet ingredients to the onions and garlic and set aside.

After the cauliflower has been frying for three or four minutes, flip one over to see if its brown. If so, you can flip ‘em all. Repeat this process with each batch (there were three for me). When you take the lil’ golden nuggets out of the hot oil, place them on a single layer on a few paper towels. You do not want to stack any layers of the cauliflower because them steam makes the crunchy batter soft and gross.

Once all of your frying is complete, place it in a large bowl and cover it with the sauce. Once again, it would be a great idea to break out some rubber gloves because I’ve found that mixing it with any apparatus pulls the batter off.

Now it’s time to eat! Make it look all pretty but garnishing it with chopped coriander, or really any green herb or chive of your choice.

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