Baked Cauliflower n Broccoli manchurian tossed in flavorful sauce
Take cauliflower and broccoli and coat them them with seasoned corn flour and bake them. Toss it in a flavorful sauce and serve.
Servings: 4
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.