This is one of my favorite gobi (cauliflower) recipes, and available at many Indian restaurants. A spicy Asian dish that's sure to leave your family wanting more! Occasionally, I even love to bake the cauliflower to lower the calories. Keep in mind, baking will take away from the crispiness of fried cauliflower.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Fried Cauliflower:
Manchurian Sauce:

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat.

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  • Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.

  • Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.

  • Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.

  • Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.

  • Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

382 calories; protein 7.7g 15% DV; carbohydrates 47.9g 15% DV; fat 18.8g 29% DV; cholesterol 0mg; sodium 2010.7mg 80% DV. Full Nutrition
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