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cauliflower manchurian in a bowl
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4.96 from 24 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 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: Chinese, Indian-Chinese
Keyword: cauliflower manchurian recipe
Servings: 4
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 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 of water
  • 1/4 cup 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 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 of water
US Customary - Metric

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

Calories: 219kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 784mg | Potassium: 689mg | Fiber: 5g | Sugar: 8g | Vitamin A: 186IU | Vitamin C: 96mg | Calcium: 90mg | Iron: 2mg