VEGAN, VEGETARIAN, NUT-FREE, GLUTEN-FREE
Cauliflower Manchurian was a hot favorite appetizer at Chinese restaurants while growing up in India. I truly don’t know if such a dish actually exists in China 🤷🏻♀️ This dish takes florets of cauliflower; coats it with aromatics such as onions, garlic and fresh green chillies; dredges it in corn flour and deep fries it! Obviously this delicious appetizer is not a healthy offering. Lets make it one!
Here I take cauliflower and broccoli and coat them them with seasoned corn flour and bake them. This makes for super crunchy veggies. Toss it in a flavorful sauce where you bring in the aromatics, so you do not miss any of the flavors of the original dish. This is a delicious side dish to serve with any form of rice. Remember to toss the veggies in the broth and serve immediately ….. otherwise the baked veggies will absorbs all of the broth instantly and also lose its crunchiness.
Putting this dish together is quite simple, take large cookie sheets and spread the veggies. Sprinkle seasonings such as sriracha n soy sauce and coat with corn flour. Drizzle oil on top to get the final crunch. Bake these beauties and while they are in the oven, prepare the flavorful sauce.
Start with vegetable broth, add soy sauce, sriracha, rice vinegar and some corn flour – beat well. Heat up this sauce on a slow flame and as it thickens, add the crunchy baked cauliflowers and broccoli. Toss well to coat and serve immediately with rice of choice.
The beauty of this dish is that the veggies are still crunchy and are coated in the flavorful sauce. Enjoy!
Here are some more Asian inspired dishes –
Baked Cauliflower n Broccoli manchurian tossed in flavorful sauce
Equipment
- 2 Baking Cookie sheet
Ingredients
- 2 tsps Sesame Oil
- 2 cups Cauliflower florets
- 2 cups Broccoli florets
- 1 tsp Sriracha
- 1 tsp Soy Sauce
- 1 cup Corn Flour
- Salt
For the Sauce –
- 1 small Shallot finely chopped
- 3 pods Garlic finely minced
- 3 Green Chillies finely chopped
- 2 cups Vegetable broth
- 1 tsp Sriracha
- 1 tsp Soy Sauce
- 1 tsp Rice Vinegar
- 1 tbsp Corn Flour
- Spring Onions for garnish
- Salt
Instructions
- Beat all the Sauce ingredients and set aside
- Take a large cookie baking sheet and add the cauliflower florets
- Sprinkle red chilly powder, salt and corn flour and coat well, if needed sprinkle some water to help coat
- Drizzle oil on top and spread evenly
- Do the same in another cookie sheet with all the broccoli florets
- Bake at 475 degrees hot oven for 20-25 minutes until crisp, tossing in between if needed
Assembling the dish –
- Meanwhile start a large wok, add a few drops of sesame oil(optional) for flavor
- Add shallots, garlic and green chillies, saute
- Add the sauce mixture and bring to a low boil
- As it thickens add the baked cauliflowers and broccoli and toss well to coat
- Garnish with chopped spring onions
- Serve immediately with rice.
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