Best 2 Cauliflower Manchurian Recipes

Craving a delectable vegetarian dish that packs a punch of flavor? Look no further than Cauliflower Manchurian, an Indo-Chinese delicacy that tantalizes taste buds with its crispy texture and tangy sauce. This delightful dish features tender cauliflower florets coated in a spiced batter, deep-fried to golden perfection, and tossed in a sweet, spicy, and tangy sauce. Served piping hot, Cauliflower Manchurian is a symphony of flavors that will leave you craving for more.

This comprehensive article offers a collection of irresistible Cauliflower Manchurian recipes, each with its unique twist on this classic dish. From the traditional recipe that stays true to its roots to innovative variations that incorporate modern culinary techniques, there's a recipe here to suit every palate. Whether you prefer a fiery hot version or a milder one, these recipes provide step-by-step instructions and helpful tips to guide you in creating a restaurant-quality Cauliflower Manchurian at home.

Discover the secrets behind the perfect crispy batter, learn how to make the sauce from scratch using simple pantry staples, and explore creative ways to garnish and serve this crowd-pleasing dish. With detailed ingredient lists, precise measurements, and easy-to-follow instructions, these recipes ensure that you'll be able to recreate this culinary masterpiece in your own kitchen. So, get ready to embark on a culinary journey filled with bold flavors and tantalizing aromas as you explore the world of Cauliflower Manchurian.

Let's cook with our recipes!

AIR-FRYER GOBI MANCHURIAN (INDIAN CHINESE CAULIFLOWER)

Air-Fryer Gobi Manchurian (Indian Chinese Cauliflower) image

Welcome to Chinese food that the Chinese have not even heard of! When the Hakka people migrated to India, they adapted their recipes to work with locally available ingredients. Thus was born Indian Chinese cooking. In the traditional recipe, the cauliflower is battered and deep-fried. But really, most of the taste is in the sauce, not the batter. This version is as tasty, but a lot less greasy than a typical Gobi Manchurian.

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups chopped cauliflower
1 cup chopped yellow onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 orange bell pepper, chopped
2 tablespoons vegetable oil
2 teaspoons kosher salt
1 teaspoon ground turmeric
3 tablespoons ketchup
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger

Steps:

For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

CAULIFLOWER MANCHURIAN

Cauliflower Manchurian image

Make and share this Cauliflower Manchurian recipe from Food.com.

Provided by webcontacts

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

500 g cauliflower (large florets)
8 tablespoons cornstarch
3 -4 green chilies (minced)
2 bunches green onions (finely chopped)
salt
2 tablespoons deep frying oil
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 bell pepper (finely chopped)
1 onion (finely chopped)
2 tablespoons soya sauce
2 1/2 cups vegetable stock
2 tablespoons vinegar
1/2 teaspoon msg
1/4 teaspoon sugar

Steps:

Wash and drain cauliflower florets.
Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste.
Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.
Heat sufficient oil in a kadai.
Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper.
To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste.
Add the chopped capsicum and onion.
Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes.
Add the vinegar, MSG, sugar and adjust salt to taste.
Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling.
Add the fried cauliflower florets.
Mix well to coat and cook for two minutes more.

Tips:

Use a food processor to save time. If you don't have a food processor, you can mince the cauliflower and ginger by hand, but it will take longer.
Don't overcook the cauliflower. It should still have a slight crunch to it.
Use a large skillet or wok to cook the cauliflower. This will give it plenty of room to brown.
Add the sauces and spices gradually, tasting as you go. This will help you achieve the perfect flavor balance.
Serve cauliflower Manchurian immediately. It's best when it's hot and crispy.

Conclusion:

Cauliflower Manchurian is a delicious and healthy dish that's perfect for a quick and easy weeknight meal. It's also a great way to use up leftover cauliflower. So next time you're looking for a new vegetarian dish to try, give cauliflower Manchurian a try. You won't be disappointed!