Gobi Manchurian (Cauliflower) – Recipe

Gobi Manchurian (Cauliflower) 

Recipe for Gobi Manchurian – For a flavorful and fulfilling
Indo-Chinese dinner that is vegetarian and gluten-free, cover crispy air-fried
cauliflower with a sweet, sour, spicy Manchurian sauce!

Reasons We Adore This Recipe

Quick, delicious, and surprisingly nutritious? The family
will love our straightforward Gobi Manchurian dish! Even meat eaters will adore
this healthier take on Manchurian Chicken, which uses wholesome cauliflower to
create a mouthwatering gluten-free, vegetarian dish.

Both the classic Chicken Manchurian and this Gobi
Manchurian, also known as Cauliflower Manchurian, are dishes that we adore. The
traditional process involves battering and deep-frying the food before
drizzling it with a hot, sweet glaze. However, we’re going to cook a lighter,
leaner Baked Gobi Manchurian version of the same dish in the oven or air fryer
here in just 30 minutes. (Oil-deep frying is not necessary!)

What is Manchurian?

Manchurian describes Indo-Chinese fusion foods with chopped
and fried components covered in a sweet, sticky chilli sauce. They can be
cooked with many main dishes, including tofu, paneer, tofu, prawns or chicken.
In essence, anything that can be battered and fried may be prepared using a
Manchurian recipe!

It’s a common restaurant meal that’s frequently offered with
rice as an appetiser or as a main course. However, making Gobi Manchurian at home
is incredibly quick and simple. Making it a healthier supper is actually quite
easy; just air fry some cauliflower, for example. So instead of ordering
takeaway the next time you have a taste for bold, spicy Chinese food, think
about trying this recipe!

 Ingredients you Need.

• Chopped, fresh cauliflower florets.

• Cornflour, which can be used in place of all-purpose, corn
or rice flour to create a batter that is slightly crunchy.

• Lightly beaten egg.

• Sesame oil or an oil with a high smoke point and unflavored
flavour, such as canola or avocado oil.

• Spring onions, cut and separated into white and green
varieties.

• Freshly grated ginger.

• Minced garlic.

• Asian sweet chilli sauce, which is sweeter than hot.

• Tomato ketchup, which has a wonderful tangy flavour.

• Low-sodium soy sauce is recommended, or coconut aminos if
you’re gluten-free.

• Red pepper, crushed, to taste (for added heat, combine
with red chilli powder or red chilli sauce).

• Sesame seeds, for adornment.

The sauce has so much flavour that salt is not necessary.

Making Gobi Manchurian

Set the air fryer or oven to 400°F. A sizable baking sheet
with a rim should be ready if using the oven.

tiny 1 X 1 12 inch florets of chopped cauliflower.

Get a mixing bowl ready. Place the chopped cauliflower in
the mixing bowl and top with the cornflour, beaten egg, and sesame oil. Toss
thoroughly to ensure that all of the florets are covered in the three
ingredients.

Using the oven: Arrange the cauliflower florets on the
baking pan in a single layer. Until cooked through but still firm and crispy,
bake for 10 to 12 minutes.

 Air fryer method: Cauliflower florets should be placed in the hot air fryer
basket to cook using this approach. Shaking ferociously in the middle, air
fried the florets for 10 to 12 minutes, or until they are cooked through but
still firm and crispy.

Make the sauce in the interim. On the hob, place a sizable
shallow pan. Heat the skillet’s oil to medium-high before adding the final
tablespoon of sesame oil. Add the minced garlic, grated ginger, and scallion
whites. The onions should soften after 1-3 minutes of stirring and sautéing.

Then combine the ketchup, soy sauce, crushed red pepper, and
sweet chilli sauce.

Stir the sauce until it is heated and thick. Put the cooked
cauliflower florets gently into the Manchurian gravy.

Avoid breaking them apart as you stir to coat.

Add sesame seeds after scattering the scallion leaves on top
of the crispy Gobi Manchurian.

Suggestions for Serving.

Cauliflower Manchurian is the ideal side dish to accompany
fluffy white rice or brown rice. It is spicy, sweet, and sticky.

Serve this low-carb, vegetarian dinner with loads of
cauliflower with roasted cauliflower rice or broccoli rice to maintain its
low-carb status.

This filling main dish goes great with various
Asian-inspired side dishes. Enjoy with Super Greens, a delicious Sweet and
Spicy Roasted Broccolini, Lo Mein with Vegetables, or warm Egg Drop Soup (all
delicious Panda Express knockoff recipes).

Questions and Answers

What flavour does Gobi Manchurian have?

A lovely balance of sweet and spicy flavours can be found in
this traditional recipe. Crushed red pepper can be added or taken away to
customise the level of heat to your preference. For a gobi Manchurian recipe
that is completely mild, omit the pepper entirely.

Is Manchurian a healthy diet?

In comparison to dishes made with chicken and a flour
coating, this vegetarian dish is lighter. Cauliflower is also really
nutritious! So, despite the fact that the sweet chilli sauce contains a lot of
sugar, this vegetarian and gluten-free recipe is generally on the healthier
side.

How come the Gobi Manchurian is not crispy?

We coat the dish in a cornflour and egg mixture to keep it
light. In comparison to deep-fried Chicken Manchurian, this offers cauliflower
a little bit of bite, but it won’t be as crispy and crunchy. Cauliflower has
some moisture, therefore it won’t become extremely crisp even when you cook
gobi Manchurian in the air fryer.

When do leftovers go bad?

This recipe is fantastic for meal prep! In an airtight
container, leftovers can keep nicely for up to 5 days in the refrigerator.

Gobi Manchurian (Cauliflower)

For a flavorful and fulfilling vegetarian and gluten-free
Indo-Chinese dish, cover crispy air-fried gobi (cauliflower) with a sweet, sour
Manchurian sauce.

Ingredients.

• 1 cauliflower head divided into florets measuring 1 x 1
1/2 inches.

Cornflour, 3 teaspoons worth.

• 1 tablespoon of beaten egg; • 2 teaspoons of split sesame
oil.

• One-half cup of white and green scallions.

• Ginger root, freshly grated, 1 tablespoon.

• Minced garlic from 2 cloves.

• 1/2 cup sweet chilli sauce from Asia.

• Ketchup, 2 tablespoons.

• 1 teaspoon of soy sauce.

• 1 teaspoon sesame seeds; 1/4 to 1/2 teaspoon crushed red
pepper.

Instructions.

1. Heat the air fryer or oven to 400°F. A sizable rimmed
baking sheet should be ready if using the oven.

2. Cut cauliflower florets into 1 x 1 1/2 inch-sized pieces.

3. Set a mixing basin out. Place the chopped cauliflower in
the mixing bowl and top with the cornflour, beaten egg, and sesame oil. Toss
thoroughly to ensure that all of the florets are covered in the three
ingredients.

4. Baking sheet method: Arrange the cauliflower florets
evenly. Until cooked through but still firm and crispy, bake for 10 to 12
minutes.

5. Cauliflower florets are added to the hot air fryer basket
using this manner. Shaking ferociously in the middle, air fried the florets for
10 to 12 minutes, or until they are cooked through but still firm and crispy.

6. In the interim, make the sauce. A big skillet should be
heated to medium. Scallion whites, grated ginger, and minced garlic are added
to the skillet after the final tablespoon of sesame oil. The onions should
soften after 1-3 minutes of stirring and sautéing. Then combine the ketchup,
soy sauce, crushed red pepper, and sweet chilli sauce. Stir the sauce until it
is heated and thick.

7. Gently add the roasted cauliflower florets to the
Manchurian sauce and mix to coat. Taking care not to separate them.

8. Add the sesame seeds after scattering the scallion leaves
on top of the Gobi Manchurian. Serve hot!

Notes:

 I enjoy using this recipe for meal prep! In an
airtight container, leftovers can keep nicely for up to 5 days in the
refrigerator.