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    Home » Appetizer Recipes

    Baked Gobi Manchurian – Cauliflower Manchurian

    Published: Oct 8, 2021 by Richa 27 Comments

    Jump to Recipe   Print Recipe

    In this lightened-up take on the Indian-Chinese restaurant-favorite Gobi Manchurian, cauliflower florets are baked up until crispy, then drenched in a sweet and spicy delicious manchurian sauce! Serve it as an appetizer or main dish. Gluten-free option. 

    a plate of Cauliflower Manchurian with a fork on the side

    I’m always excited when I can present you with an easy spin on a restaurant favorite and today I have a good one for you! One of those special-occasion restaurant menu items that we all love to order when eating out but never considered making at home. Cauliflower Manchurian! This makes a great addition to the festival menu!

    What is Cauliflower Manchurian?

    Gobi Manchurian, or Cauliflower Manchurian, is a super popular take-out and restaurant menu item. This  Indo-Chinese dish is typically fried but I prefer to bake the florets in the oven. Baking gives cauliflower an amazing texture; you won’t miss the greasy, fried coating.

    The crispy oven-baked florets are then tossed with a delicious sweet, spicy, and tangy Manchurian sauce! This easy vegan dish makes for the most delicious appetizer but it can also be served as a main  when paired with rice.

    a white bowl with vegan gobi Manchurian topped with thinly sliced scallions

    The ingredient list for making cauliflower manchurian is on the longer side but don’t be intimidated by that. Most ingredients are pantry staples and the preparation is so easy so it’s so worth it!

    vegan cauliflower manchurian in a saucepan

    Manchurian sauce is a very versatile sauce. You can add some Crisped tofu,  veggie meatballs or vegan chicken to the sauce or add in some noodles.

    MORE CAULIFLOWER RECIPES

    • Taco Spice roasted Cauliflower
    • Spicy Pepper Cauliflower Bites
    • Mango Sriracha Cauliflower
    • Aloo Gobi – Baked
    • Nashville Cauliflower Bites
    • Kung Pao Cauliflower

    More Indo Chinese dishes

    • Tofu 65 – tofu with curry leaf infused sweet and sour sauce 
    • Hakka Noodles – Noodles with cabbage, carrot, veggies and an easy sauce Gf option
    • Tofu Paneer Chilli – Sweet and spicy sauce with crisp tofu GF

    cauliflower manchurian in a bowl
    Print Recipe
    4.93 from 13 votes

    Baked Gobi Manchurian (Cauliflower Manchurian)

    In this lightened-up take on the Indian-Chinese restaurant favorite Gobi Manchurian, cauliflower florets are baked up until crispy and then drenched in a delicious sweet and spicy sauce! Serve it as an appetizer or main dish. Gluten-free option. 
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Appetizer, Main Course
    Cuisine: Chinese, Indian-Chinese
    Keyword: cauliflower manchurian recipe
    Servings: 4
    Calories: 219kcal
    Author: Vegan Richa

    Ingredients

    For the cauliflower:

    • 1 small head of cauliflower chopped into florets, 4 cups

    For the batter:

    • 7 tablespoons of flour such as rice flour or all-purpose flour
    • 1/4 cup (30 g) of cornstarch or other starch such as tapioca starch
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 2 teaspoons oil
    • 1 teaspoon soy sauce
    • 1/3-1/2 cup (120 ml) of water
    • 1/4 cup (15 g) panko

    For the Manchurian sauce:

    • 2 teaspoons of oil
    • 6-8 cloves of garlic finely chopped
    • 1 inch knob of ginger peeled and finely chopped
    • 1/2 of a green or red chili seeded and finely chopped
    • 1/2 cup finely chopped red or white onion
    • 1/2 cup finely chopped green bell pepper
    • 2 tablespoons chopped celery optional
    • 1 tablespoon Asian Chili Sauce such as Sambal Oelek or other
    • 1/4 cup (60 ml) soy sauce
    • 1 tablespoon ketchup
    • 2 teaspoons white vinegar or apple cider vinegar
    • 1/8 teaspoon black pepper
    • 2-3 teaspoons sugar or maple syrup
    • 1 1/2 teaspoons corn starch
    • 1/2 cup (125 ml) of water

    Instructions

    • Add all the dry ingredients for the batter in a bowl and mix well(flour, starch, garlic powder, salt, baking powder). Add the soy sauce, oil, and 1/3 cup water, and mix. Add water 1 tbsp at a time to make a thick smooth batter.
    • Add cauliflower florets to the bowl and toss to coat. Sprinkle panko aon the florets. Transfer to parchment-lined baking sheet.
    • Bake at 415 F(210 C) for 25-28 minutes. Check if the cauliflower is done at 25 mins. Remove from the oven when done and set aside

    For the sauce

    • Heat oil in a large skillet over medium heat. Add the garlic, ginger, and chilis and stir. Cook until the garlic is golden ,2-3 minutes.
    • Add the onion, bell pepper, and celery and cook until golden . 8 minutes.
    • Add in the sauces. The Asian chili sauce, soy sauce, ketchup, vinegar, black pepper, and sugar and bring it to a boil.
    • Mix together corn starch in 1/2 cup of water then add it to the skillet. Cook until the sauce comes to a good boil and thickens. Taste and adjust seasoning. Adjusting the soy sauce for salt and heat with black pepper or Asian Chili Sauce.
    • Once thickened, cool for 5 mins, then add your baked cauliflower and toss to coat. Top with green onions and serve immediately. See notes for storage

    Video

    Notes

    • Baked manchurian is best served immediately. If planning to serve later as in not later than a few hours. Keep the Baked cauliflower and sauce separate. Heat the cauliflower in the oven again for 7-9 mins then toss in the warmed Sauce and serve  
    • You can sub some of the cauliflower with firm tofu, rehydrated soy curls, or seitan for added protein.

    Nutrition

    Nutrition Facts
    Baked Gobi Manchurian (Cauliflower Manchurian)
    Amount Per Serving
    Calories 219 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 784mg34%
    Potassium 689mg20%
    Carbohydrates 39g13%
    Fiber 5g21%
    Sugar 8g9%
    Protein 7g14%
    Vitamin A 186IU4%
    Vitamin C 96mg116%
    Calcium 90mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • cauliflower – cut into same-size florets
    • batter: the dry ingredients are a mix of flour, cornstarch, baking powder, and garlic powder. The baking powder will help the cauliflowers crisp up in the oven.
    • batter: as wet ingredients, we use a blend of water, oil, and soy sauce
    • a small amount of panko makes these bake up extra crispy
    • sauce: we create a typical Manchurian sauce base by sauteeing onion, garlic, ginger and chili
    • finely chopped bell pepper and celery add some texture to the Manchurian sauce
    •  for the perfect balance of sweet and tangy flavors, Asian chili sauce, soy sauce, ketchup, vinegar, black pepper, and sugar
    • a cornstarch slurry will help thicken up the sauce slightly and add a glossy shine.

    Tips:

    • Make sure that the florets are not too small and all the florets are of a similar size so it bakes evenly in the oven.
    • Lining the baking sheet with parchment paper will make it less messy!
    • You can sub some of the cauliflower with firm tofu, rehydrated soy curls, or seitan for added protein.

    How to make Baked Gobi manchurian (step pics)

    dry mix for cauliflower manchurian batter in a white bowl

    Add all the dry ingredients except for the panko and mix well.

    batter for cauliflower manchurian in a small white bowl

    Add the soy sauce,oil and 1/3 cup water, and mix. Then, add water 1 tbsp at a time to make a thick smooth batter.

    cauliflower florets being added to batter to make gobi manchurian

    battered cauliflower florets being tossed with panko to make cauliflower manchurian

    Add cauliflower florets to the bowl and toss to coat. Sprinkle the panko over the cauliflower in the bowl once it has been coated. Transfer to a parchment-lined baking sheet.


    battered cauliflower florets on a lined baking sheet

    Bake at 415 F for 25-28 minutes. Check if the cauliflower is done at 25 mins. Remove from the oven when done and set aside.

    minced chili, garlic, ginger and onions in a sauteeing pan

    For the sauce, heat oil in a large skillet over medium heat. Add the garlic, ginger, and chilis and stir. Cook until the garlic is golden for 2-3 minutes. Now, add the onion, bell pepper, and celery and cook until golden brown. 8 minutes.

    finely minced sauteed ginger, chili, garlic and onions in a pan

    Add in the sauces. The Asian chili sauce, soy sauce, ketchup, vinegar, black pepper, and sugar and bring it to a boil.

    cauliflower manchurian sauce ingredients in a saucepan

    Mix together corn starch in 1/2 cup of water then add it to the skillet. Cook until the sauce comes to a good boil and thickens. Taste and adjust seasoning. Adjusting the soy sauce and salt and heat with black pepper or Asian Chili Sauce.

    cauliflower manchurian sauce in a saucepan

    breaded baked cauliflower florets being added to Manchurian sauce in a pan

    Once thickened, add your baked cauliflower and toss to coat.

    vegan cauliflower manchurian in a saucepan

    Top with green onions and serve.

    a serving of cauliflower manchurian in a white bowl with a golden fork on the side

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Sarah

      October 20, 2022 at 2:19 pm

      5 stars
      Thank you for a restaurant favorite. Cauliflower was so crispy, it was great!

      Reply
      • Vegan Richa Support

        October 24, 2022 at 8:39 am

        So glad that you liked it.

        Reply
    2. Alok

      February 08, 2022 at 4:04 pm

      I am curious what your thoughts are if I skip the panko crumbs. How much would it affect the texture & crispiness?

      Reply
      • Richa

        February 08, 2022 at 6:58 pm

        You can omit them

        Reply
    3. Jess

      February 05, 2022 at 8:20 pm

      5 stars
      Made this for my friends who were visiting. I kept the cauliflower and sauce separate. Cauliflower in the warm oven. warmed up the sauce just as we all sat for dinner. What a fabulous appetizing dish!

      Reply
      • Richa

        February 05, 2022 at 10:06 pm

        Yay!!

        Reply
    4. Christina

      February 05, 2022 at 3:42 pm

      5 stars
      I just made this for my omnivore mom’s birthday dinner, and she said it’s fantastic and her favorite vegan meal so far. My teenager and I love it, too. Thanks for another great recipe, Richa!

      Reply
      • Richa

        February 05, 2022 at 10:05 pm

        Awesome!!!

        Reply
    5. Sarah

      February 02, 2022 at 11:25 pm

      5 stars
      This recipe has been on my to-do list for ages as it is one of my favourite dishes.

      I really wish I’d made it sooner, it tasted amazing. It was super easy and the recipe was easy to follow, using ingredients I already had in my kitchen.

      I will definitely make it again, it is amazing!

      Reply
      • Vegan Richa Support

        February 05, 2022 at 9:13 am

        so glad you got to it

        Reply
    6. Rebecca T

      December 05, 2021 at 12:24 am

      5 stars
      This was incredible! Thank you! The two of us demolished the whole lot of it ourselves and can’t wait to make again soon. I used 4T Besan + 3T plain flour instead of 7T plain and it worked out great. Thanks for another winner recipe, Richa!

      Reply
      • Vegan Richa Support

        December 08, 2021 at 1:10 pm

        wow! sounds like you had a great time

        Reply
    7. Sameera Iqbal

      November 08, 2021 at 3:53 pm

      5 stars
      Wow what an awesome recipe!
      Delicious .. and such yummy crunchy cauliflower just from baking

      Reply
      • Vegan Richa Support

        November 11, 2021 at 12:44 pm

        thank you Sameera!

        Reply
    8. Maneesha

      October 24, 2021 at 10:30 am

      5 stars
      Richa!! This is am amazing recipe! I love that the Gobi is baked and not deep fried! The flavors are perfect

      Reply
    9. Janine

      October 21, 2021 at 1:25 pm

      5 stars
      I love this recipe.
      I am making it for a second time tonight.
      I add in tofu for protein.

      Reply
      • Richa

        October 21, 2021 at 3:41 pm

        Awesome!

        Reply
    10. Bryan

      October 12, 2021 at 6:12 pm

      5 stars
      I made this for dinner tonight with the Instant Pot Kitchari and both turned out great! Thank you!

      Reply
      • Richa

        October 12, 2021 at 7:58 pm

        Awesome!!

        Reply
    11. Ned Andrew

      October 10, 2021 at 7:03 am

      5 stars
      This baked Gobi Manchurian recipe is fantastic! My wife and I gobbled it up. What I love about Vegan Richa’s recipes is that they are beautiful to watch as they come together, and the fragrances are amazing.

      Reply
      • Richa

        October 10, 2021 at 6:15 pm

        ❤️❤️❤️

        Reply
    12. Emily

      October 09, 2021 at 10:08 am

      5 stars
      Made these yesterday for early dinner and oh man they were fantabulous!!!

      Reply
      • Richa

        October 09, 2021 at 7:04 pm

        Thanks!!

        Reply
    13. Rose

      October 09, 2021 at 9:54 am

      4 stars
      Hi Richa, generally speaking I liked this sauce, but I did find it too soy sauce heavy. I would cut back to about 2 or so tbsp. of soy. I adjusted by adding more ketchup, more cider vinegar and brown sugar until I got the flavour I was looking for. I intend to do the cauliflower tomorrow and I have a very strong suspicion that they’re going to taste delish together!

      Reply
      • Richa

        October 09, 2021 at 10:07 am

        You can adjust it to preference. The sauce in itself is strong flavored as it is used over cauliflower or tofu etc and all of those are big chunks. Without a strong sauce they might taste bland. Hope you like the sauce with the cauliflower!

        Reply

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