Cauliflower Kofta Bites
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 20 kofta
These soft cauliflower kofta bites are inspired by falafel and served with a creamy tomato curry sauce. They're perfect for entertaining, just open a red wine and you are set.
For the Cauliflower Kofta:
  • 2 cups Cauliflower, cut into small florets
  • 1 can Chickpeas, rinsed and drained
  • 1 Small Potato, boiled and mashed
  • 1 Small Onion, finely chopped
  • 1 tsp Ginger, finely grated
  • 2 Garlic cloves, finely minced
  • ¼ tsp turmeric
  • ¼ tsp Red Chili powder (adjust as per taste preference)
  • ¼ tsp Ground Cumin
  • ¼ tsp Ground Coriander
  • 2~3 tbsp Chickpea flour (besan) or All purpose flour
  • To taste salt
  • 3 tbsp Cilantro, finely chopped
For the Creamy Tomato Sauce:
  • 1 Small Onion, very finely chopped
  • 1 cup Tomato Puree (or grind 2~3 tomatoes)
  • ½ tsp Ginger, finely grated
  • 1 Garlic clove, finely minced
  • ¼ tsp Curry powder (adjust as per taste preference)
  • ⅛ tsp turmeric
  • ⅛ tsp Red Chili powder (adjust as per taste preference)
  • 1~2 tbsp heavy cream
  • To taste salt
Make Cauliflower Kofta:
  1. Steam or microwave the cauliflower until tender, about 3~5 minutes. Lightly mash and set aside.
  2. Heat 2tsp oil in a pan, add onion, ginger and garlic; cook till the onions are translucent, about 3~4 minutes.
  3. 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.
  4. 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.
  5. Take 1 tbsp of mixture and make koftas.
  6. Koftas can be baked in a preheated 400°F oven (spray them with cooking spray) or they can be deep fried. I fried them in a aebleskiver (appe) pan for a low fat option. Take them out onto paper towel lined plate. Serve Warm with the creamy tomato sauce.
Creamy Tomato Sauce:
  1. Heat 2tsp oil, add onion, ginger, garlic and cook for 4~5 minutes. Add the tomato puree, cover and cook for 3~4 minutes.
  2. Add curry powder, turmeric, red chili powder and cook for 3 minutes. Season with salt.
  3. Stir in heavy cream and let the sauce heat through, about 1~2 minutes.
Recipe by Honest Cooking at