Cauliflower Manchurian – Restaurant Style | Video

Cauliflower manchurian. Crispy cauliflower tossed in vibrant and lip-smacking sauce is the perfect side for an easy Indo-Chinese inspired meal. Get ready to fall in love with this restaurant favorite that’s easier than you think to make. Pair it with fried rice or noodles for the perfectly delicious family dinner.

Manchurian is basically a fusion dish originating from the Indo Chinese cuisine, and it’s all about veggies or meat tossed in delicious and simple Chinese sauces. The sauce brings in the vibrant color while the crispy veggies or meat adds a beautiful contrast to the lusciousness of the sauce.

Cauliflower manchurian. Crispy cauliflower florets tossed in delicious vibrant spicy sauce. Even though cauliflower is the preferred vegetable in this recipe, you can substitute it with broccoli or paneer if you like. The cauliflower florets are coated in a spicy batter and deep fried until golden, and then tossed in a lip-smacking soy-tomato sauce to create this tasty veggie dish.

Cauliflower Manchurian Recipe

First, parboil cauliflower. Separate the florets and rinse them under running water. Boil florets in salted water until just tender. Drain and set aside.

The cooked florets are coated in batter made with a mixture of regular flour, corn flour or cornstarch, red chili powder and seasoning. The batter needs a thick consistency so it will coat the florets. Deep fry until golden.

The recipe requires double frying to achieve that beautiful crispy texture. To do this, fry in oil over high heat. These fried florets go straight into the lip-smacking Indo Chinese sauce.

To make the sauce for this cauliflower manchurian recipe, start with stir frying garlic, ginger and green chilies. Cook onions, bell peppers (capsicum) and spring onions (scallions) until just tender. Now, the sauces go in. This includes soy sauce, tomato sauce and a little chili paste for the heat.

Toss the florets in this sauce. Then garnish with spring onions (scallions).

More Cauliflower Recipes:

• Cauliflower Mac And Cheese 
• Crispy Cauliflower Wings 
• Cauliflower Fried Rice 
• Cauliflower Popcorn
• Tandoori Cauliflower | Tandoori Gobi
• Chilli Gobi | Chilli Cauliflower 
• Restaurant Style Gobi (Cauliflower) 65
• Cauliflower Steak with Avocado Hollandaise 
• Aloo Gobi | Indian Potatoes and Cauliflower

Yield: 4

Cauliflower Manchurian - Restaurant Style | Video

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Crispy cauliflower tossed in lip-smacking Indo-Chinese sauces. A great appetizer or side for your next gathering!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

Cook cauliflower:

• 1 large cauliflower, cut into florets
• Water
• Salt to taste

Fry cauliflower:

• 1/4 cup all purpose (plain) flour
• 1/4 cup cornstarch (corn flour)
• 1 teaspoon red chili powder
• Oil for deep frying
• Salt and pepper to taste

Sauce:

• 2 tablespoons vegetable oil
• 2 garlic cloves, peeled and chopped
• 1 teaspoon chopped ginger
• 1 green chili, chopped
• 1/4 cup chopped onions
• 1/4 cup chopped vegetables (bell peppers or capsicum), white part of spring onions or scallions)
• 2 tablespoons soy sauce
• 1 tablespoon tomato sauce (ketchup)
• 1 teaspoon red chili paste
• Corn flour (cornstarch) slurry (1 teaspoon corn flour or cornstarch mixed with 2 tablespoons water)
• 1 small spring onion or scallion, chopped
• More chopped spring onions or scallions, to garnish

Instructions

Cook cauliflower:

1. Place a large pot of water over medium-high heat. Season with salt.
2. Add cauliflower. Cook for about 3-4 minutes. Drain. Set aside.
3. Let the florets cook completely.

Fry cauliflower:

1. To make the batter, whisk together all purpose (plain) flour, corn flour (cornstarch) and red chili powder in a large bowl. Season with salt and pepper.
2. Add water, a little at a time, to make thick paste.
3. Coat cauliflower florets in the batter.
4. Meanwhile, heat oil for deep frying over medium heat.
5. Add cauliflower in batches. Fry until golden. Drain on an absorbent paper towel.
6. Increase the heat to high.
7. Fry the cauliflower florets again in batches until crisp.
8. Drain on to an absorbent paper towel. Set aside.

Stir fry:

1. Heat oil in a large wok or skillet over high heat.
2. Add garlic, ginger and green chilies. Stir fry for 30 seconds.
3. Add onions, bell peppers (capsicum) and spring onions (scallions). Stir fry for one minute or until the vegetables are tender but crisp.
4. Add soy sauce, red chili paste and tomato sauce (ketchup).
5. Stir in cornstarch (corn flour) slurry. Stir fry for 2 minutes.
6. Add fried cauliflower florets and spring onions (scallions). Stir fry 30 seconds.
7. Garnish with more spring onions or scallions.

Notes

• Use broccoli instead of cauliflower to make broccoli manchurian
• This restaurant style dish is a great appetizer or side dish

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 232Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 812mgCarbohydrates 29gFiber 7gSugar 9gProtein 7g

The nutritional data is for information purposes only

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