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Cauliflower Manchurian
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4.90 from 38 votes

Cauliflower Manchurian (Gobi Manchurian)

Cauliflower Manchurian or Gobi Manchurian is one of the best vegan appetizers you can enjoy. Crunchy deep-fried cauliflower tossed in the most delicious spicy Manchurian sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Indian, Indochinese
Keyword: Cauliflower Manchurian, Gobi Manchurian
Servings: 4 people
Calories: 182kcal

Ingredients

Crispy Cauliflower

  • 1 medium sized cauliflower
  • ½ cup all purpose flour rice or arrowroot flour for a gluten-free option
  • ½ cup corn flour
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
  • Water around ¾ cup
  • Vegetable oil for deep-frying

Gobi Manchurian Sauce

  • 2 tablespoon vegetable oil
  • 3 garlic cloves
  • ¼ cup spring onion
  • 1 cup green pepper chopped
  • 1 tablespoon Sambal Oelek or chili sauce
  • 1 teaspoon soy sauce tamari for gluten-free option
  • 2 tablespoon tomato ketchup
  • ½ teaspoon white pepper
  • 1 teaspoon sugar
  • ¼ cup water
  • 1 teaspoon corn flour
  • 2 tablespoon water
  • Salt to taste

Instructions

Crispy Cauliflower

  • Cut or break the cauliflower into medium-size florets.
  • Combine the flour, corn flour, white pepper, and salt in a mixing bowl. Mix and slowly pour water while mixing the batter. Keep adding water until you have a thickish batter (around ½ cup).
  • Add the cauliflower florets into the batter and using a spatula, toss the florets until they are properly coated.
  • Add oil to a saucepan or a pan for deep frying and heat over medium heat.
  • When the oil is hot enough, add the battered cauliflower in batches so you don't overcrowd the pan. When golden, transfer to a plate with a paper towel and set aside.

Manchurian Sauce

  • Heat some oil over medium heat in a wok or a big frying pan and add the spring onion, chopped green pepper and chopped garlic.
  • Stir for a few minutes and then add ketchup, soy sauce, Sambal Oelek, sugar, and white pepper.
  • Add water, stir and cook for a few minutes.
  • Dilute the corn flour in the water and add to the wok. Cook for a further 2-3 minutes and remove from the cooker.
  • Add the deep-fried cauliflower florets into the sauce, mix well and serve.

Notes

  • Serve with finely chopped fresh spring onions on the top.
  • If you want something to cool down your mouth, you can add some plant-based yogurt on the side. 

Nutrition

Calories: 182kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 782mg | Potassium: 563mg | Fiber: 4g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 102mg | Calcium: 50mg | Iron: 2mg