#ChefShack Spiced Crispy Cauliflower Recipe

You can now recreate our famous Puttshack Spiced Cripsy Cauliflower at home with our latest #ChefShack recipe. Broken down into three parts this recipe is easy to follow and creates one of the most moreish dishes on our menu. Enjoy and don’t forget to tag us in your masterpieces.



  • 200ml Rape seed oil

  • 350g white onion

  • 40g fresh ginger

  • 20g Cornish Salt

  • 20g Crushed garlic

  • 16g Garamasala

  • 10g Ground coriander

  • 8g Turmeric

  • 6g Chilli powder

  • 10g Cumin seeds

  • 4g Cayenne pepper

  • 160g Tamarind

  • 500g Tomato paste

  • 200ml of water

  • 500g Coconut Yoghurt / yoghurt


  • Heat the oil

  • Sweat off spices

  • Add tamarind to the pan

  • Add the 500g of tomato puree

  • Pour in 200ml of water

  • Leave to cook for 20 minutes on a low heat

  • Remove the pan from heat and allow to cool

  • Add either yoghurt or coyo / coconut yoghurt



  • Oil to fry in

  • Cauliflower pieces (bite size) x 6-8

  • Curry sauce 3 x tablespoons

  • Mango chutney 1 x tablespoon


  • Blanch the florets and refresh them in cold water

  • Roll the cauliflower in the curry sauce

  • Add the cauliflower the rice flour

  • Deep fry until the cauliflower until crispy and coloured

  • Serve with a large spoon of the curry sauce & mango chutney



  • 150g Gram flour

  • 200mlWater

  • 1 x teaspoon Onion powder

  • 1 x teaspoon Garlic powder

  • 1 x teaspoon Coriander powder

  • 1 x teaspoon Cumin powder

  • Pinch of salt


  1. Mix the ingredients to a pancake consistency

  2. Fry them as you would a pancake

Viola, you have the perfect Cauliflower crispy bites! Be sure to send us pictures or videos of your master piece and tag us on social @puttshack

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