Gobi Manchurian is one of our family’s all time favorites. This flavorful dish is a gracious blend of Indo-Chinese culinary creations. This dish could be served as an appetizer or as a main course over brown rice or roti.
Preparation and cooking time: 40 minutes, serves: 4
To prepare cauliflower
These baked cauliflower florets are so tasty it is hard to resist not to eat them until the Manchurian sauce is prepared.
Prepare the sauce while the cauliflower bakes.
To prepare the sauce
Place cauliflower florets in a bowl and pour the sauce. Mix the sauce to coat the florets evenly. Garnish with cilantro and serve hot.
|For Gobi (Cauliflower florets)|
|1 head of cauliflower, cut into small florets (4 cups of florets)|
|1/3rd cup of whole wheat flour|
|2 Tablespoons of Brown Rice Flour|
|1/4 cup of arrowroot starch or corn starch|
|1/2 cup of water or more|
|1/2 teaspoon of salt|
|1/2 teaspoon of garlic powder|
|1/4 teaspoon of ground pepper|
|1 teaspoon of low sodium soy sauce or coconut aminos|
|1/4 teaspoon of paparika (optional)|
|For the Manchurian sauce|
|8 cloves of garlic, minced or finely chopped|
|1 inch of ginger, peeled and finely chopped or 1/4 tsp of ground ginger|
|1 green chili, finely chopped|
|1/4 cup of onion|
|1/3 cup of green bell pepper or capsicum|
|2 Tablespoons of Asian Chili sauce or chili garlic sauce|
|1 Tablespoon of low sodium soy sauce or coconut aminos|
|1 Tablespoon of tomato ketchup|
|1 teaspoon of rice vinegar|
|1/4 tsp of ground pepper|
|one and half teaspoon of maple syrup or brown sugar|
|3 Tablespoons or more of water|
|1/4 tsp of salt (optional)|
|2 Tablespoons of chopped cilantro for garnish|