This super tasty Indian dish is usually fried in oil. This version is a stunning oil-free option!
Course: Main Course
Cuisine: Indian
Keyword: Cauliflower, Gobi
Author: Mrs. Plant
Ingredients
1small head of cauliflowerwashed, dried well, and cut into small florets
Seasoning for the Cauliflower:
1/2tginger paste
1/4tsalt
a few grinds ofcrushed black pepper
1Tcornstarch or arrowroot powder
For the Batter:
1/2cupof whole wheat flour
1/4cupof cornstarch or arrowroot powder
3/4cupof watermore if needed
For the Manchurian Sauce:
1 1/2Tchopped garlic
1Tchopped ginger
1tred chilli flakes or finely chopped green chilliesONLY add if you love extremely spicy food!
1/2cupof finely chopped onion
2Tof chopped spring onionthe white portion
Sauce Mixture:
1/4cuplow-sodium soy sauce
1TSriracha sauce
6Tketchup
1/4cupcoconut sugar
2twhite vinegar
Finely chopped cilantro leaves and chopped green onion for garnish
Instructions
In a bowl, add the seasoning for the cauliflower to a bowl and mix well to combine. Add the cauliflower and toss gently to coat.
Preheat oven to 450 degrees and line a large baking pan with parchment paper.
In a small bowl, combine the batter ingredients, slowly adding water until you get the consistency of thick pancake batter (pourable, but will stick to the cauliflower).
Dip individual pieces of the seasoned cauliflower into the batter, tap off on the side of the bowl, then place on the parchment paper in a single layer; do not allow the pieces to touch one another. Bake until crispy on the outside and fork tender on the inside--about 20 minutes. Turn oven off and let the cauliflower bites stay warm until you coat them with the sauce--right before serving.
In a large skillet, steamfry the onions in 2 T of water. Cook until tender and lightly browned--about 5-8 minutes, adding more water if needed. Add in the ginger, garlic, chilli (if using), and white part of the green onions. Cook for another 1-2 minutes. While the onions are cooking, mix the sauce ingredients in a bowl. Stir ingredients together well to combine. Add the sauce to the skillet with the onion-garlic-ginger-chilli mixture. Bring the sauce to a soft boil then lower heat to a simmer and cook for another 4-5 minutes. Turn off the heat, and let the sauce cool for another 5 minutes. Add a little water if the sauce has gotten too thick to coat the cauliflower bites.
When cauliflower is done, add pieces into the skillet with the sauce and coat them well. Garnish with chopped cilantro and chopped green onions. Serve with warm, cooked rice.