Recipes>Cauliflower Recipes
Cauliflower Manchurian
by Anisa Karolia from The Ramadan Cookbook
Easy
Serves 2-3
Total 35min
Prep 15min
Cook 20min
The Indo-Chinese dish Gobi Manchurian is one of the best ways to cook cauliflower. The florets are deep-fried in a crisp, fluffy batter and tossed in a sweet, sour and spicy sauce.
Discover more delicious Cauliflower recipes
From cheesy bakes to fragrant curries
From the book
The Ramadan Cookbook
Anisa Karolia
The Ramadan Cookbook
80 recipes for celebrating Ramadan and beyond
From filling ideas for suhoor to satisfying dishes for iftar
An essential resource for anyone observing Ramadan
Buy From
Introduction
Also known as Gobi Manchurian, this popular Indo-Chinese dish has crispy cauliflower florets tossed in a spicy sauce.
Tags
Ingredients
| 1 | cauliflower, cut into florets |
|---|---|
| 1 tbsp | oil, plus extra for deep-frying |
| 2 | garlic cloves, chopped |
| 1 | fresh green chilli, chopped |
| 1 | red onion, diced |
| 2 | spring onions, finely sliced, plus extra to garnish |
| ½ | red pepper, diced |
| ½ | green pepper, diced |
| 2 tbsp | tomato ketchup |
| 2 tbsp | chilli sauce |
| 2 tbsp | dark soy sauce |
| 1 tbsp | rice vinegar |
| 1 tbsp | chilli flakes |
| 1 tbsp | ground black pepper |
| 1 tsp | salt |
| For the batter: | |
| 100g | plain flour |
| 20g | cornflour |
| 1 tsp | chilli powder |
| 1 tsp | Kashmiri chilli powder |
| 1 tsp | ground black pepper |
| 1 tsp | salt |
| 200ml | water |
Method
Cook the cauliflower florets in a large saucepan of boiling water for 8–10 minutes, then drain in a colander and set aside.
For the batter, mix all the dry ingredients together in a large bowl, then slowly add the water, stirring all the time to make a smooth batter thick enough to coat the cauliflower. Drop the florets into the batter and stir gently to coat.
Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the cauliflower florets in batches for about 6 minutes until golden and crisp, then drain in a colander to remove excess oil.
Heat the oil in a large wok on a low heat, add the garlic, chopped chilli, red onion, spring onions and red and green peppers and cook, stirring, for 2 minutes. Add the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and salt and heat through for 1 minute.
Toss the fried florets in the sauce, making sure to coat them properly. Serve the cauliflower in a bowl, garnished with sliced spring onions.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Cauliflower Recipes
View all
Tempura Cauliflower with Coconut Curry Sauce
by Anna Hedworth from Service
Aloo Gobi Tahari
More Vegetarian Recipes
View all
Jamie Oliver’s Spring Soup and Ricotta Toasts
Jamie Oliver’s Silky Aubergine Flavour Fest
by Jamie Oliver from Eat Yourself Healthy
More Recipes from The Ramadan Cookbook
View all
Falooda
by Anisa Karolia from The Ramadan Cookbook
Masala Roast Chicken
by Anisa Karolia from The Ramadan Cookbook
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
