Cauliflower Manchurian
Cauliflower Manchurian is a beloved Indo-Chinese dish that perfectly balances crispy, tangy, and spicy flavours. Bite-sized cauliflower florets are coated, fried to golden perfection, and then tossed in a bold, savoury sauce.
Ingredients
- 6 Cloves Garlic
- 6 Green Chillies
- 2cm Ginger
- 3 Tbsp Soy
- 1 Tbsp Dark Soy
- 2 Tbsp Ketchup
- 1 Tbsp Crispy Chilli Oil
- 1 Tsp Rice Vinegar
- 1/2 Tsp MSG (optional)
- 1 Tsp Corn Flour
- 50ml Water
- 1 Large Head of Cauliflower
- 4 Tbsp Plain Flour
- 2 Tbsp Corn Flour
- 100ml water
- ½ Tsp Turmeric
- ½ Tsp Cumin Seeds
Step 1
Finely mince the onion and cut the green pepper into small dice.
Step 2
Remove the leaves from the cauliflower and finely chop them. Break the cauliflower into florets and slice the stem into bite-sized pieces.
Step 3
Crush the garlic, chilies, and ginger with a generous pinch of salt (or finely grate them), and set aside 1 teaspoon for the cauliflower.
Step 4
For the sauce, mix together the soy sauce, dark soy sauce, ketchup, crispy chili oil, rice vinegar, and 100ml of water.
Step 5
Prepare the slurry by combining the cornstarch with 2 tablespoons of water.
Step 6
Heat 2 tablespoons of oil in a hot wok, then add the garlic, chili, and ginger. Fry for 2 minutes before adding the onion, pepper, and cauliflower leaves.
Step 7
Stir-fry for 5 minutes until softened, then add the sauce. Bring it to a simmer, thicken with the slurry, and cook for 2 minutes before turning off the heat.
Step 8
Heat a large pan of oil over medium-high heat for deep frying.
Step 9
In a large bowl, mix the remaining cornstarch, plain flour, turmeric, cumin seeds, cauliflower florets, stem, and reserved garlic paste. Season with salt and toss everything together.
Step 10
Deep fry the cauliflower for about 6 minutes, or until crispy and cooked through. Remove and drain on a paper towel.
Step 11
In the meantime, thinly slice the spring onion.
Step 12
Coat the crispy cauliflower in the sauce, garnish with sliced spring onions, and serve immediately over rice, noodles, or on its own.