Crispy panko-coated cauliflower florets are baked up and drenched in spicy gravy in this lightened-up take on cauliflower Manchurian.
I don’t have a favorite cuisine. It’s too hard to pick one! If I’m asked what my favorite is, I tend to go with whatever category the last delicious meal I’ve eaten belongs to, which means the answer changes quite a bit. That’s why I love fusion dishes so much. The first time I was at an Indian restaurant and saw a section of the menu dedicated to Indian-Chinese dishes, I was all “huh?” I assumed the chef dug Chinese food and was brilliant enough to incorporate Chinese elements into his Indian cooking. As luck would have it, that wasn’t the case. Indian-Chinese cuisine is a thing, and it’s pretty delicious. What is Cauliflower Manchurian?
Cauliflower Manchurian, or gobi Manchurian, as it’s more likely to appear on a restaurant menu, is made with crispy cauliflower florets in spicy, savory sauce sauce. If you order it at a restaurant, the cauliflower will be batter-dipped and fried. My version is baked. What You’ll Need
The ingredient list for this one is on the longer side, as my recipes go. But don’t let that discourage you! It’s so worth it, and many of the ingredients are pantry staples.
How to Make Baked Cauliflower ManchurianStart by heating up the oven and lining a couple of baking sheets with parchment paper. Get ready to bread your cauliflower. To make your batter, whisk up some non-dairy milk, flour, and soy sauce in a small bowl. To make your breading, stir together some panko breadcrumbs, salt, black pepper, and cayenne pepper in a separate bowl. Break your cauliflower into florets, then grab a floret and dip it into the batter. Take it out and shake off any excess batter, than dip it in the breading. Keep doing this and arranging the florets on your baking sheets. When they’re all done, lightly brush or mist them with some oil.
Pop your baking sheets into the oven and bake the cauliflower until the coating is browned and crispy.
While the cauliflower bakes, make the gravy. Heat up some oil in a small pot, then add the white parts of your scallions, along with some garlic, ginger, celery, and serrano pepper. Sauté everything for a minute or so, until it becomes very fragrant. Now add broth, soy sauce, tomato paste, maple syrup, and sambal oelek. Let the sauce simmer while the cauliflower bakes. When the sauce is about finished simmering, stir some cornstarch and cold water together in a small cup of bowl, then add it to the sauce. Let the sauce simmer for about another minute or so, until it thickens up a bit.
When the cauliflower has finished baking, pour the sauce on top, then sprinkle it with the green parts of your scallions and some cilantro. Enjoy immediately!
Cauliflower Manchurian Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Baked Cauliflower ManchurianCrispy panko-coated cauliflower florets are baked up and drenched in spicy gravy in this lightened-up take on cauliflower Manchurian. Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4 Calories 316 kcal Author Alissa Saenz IngredientsFor the Baked Cauliflower
For the Manchurian Gravy
For Serving
InstructionsTo Make the Baked Cauliflower
To Make the Gravy
To Serve
Nutrition Facts Baked Cauliflower Manchurian Amount Per Serving (1 cup (1/4 of batch)) Calories 316 Calories from Fat 76 % Daily Value* Fat 8.4g13% Saturated Fat 0.6g3% Sodium 1382mg58% Potassium 721mg21% Carbohydrates 51.6g17% Fiber 6.5g26% Sugar 9.1g10% Protein 9.3g19% Calcium 183mg18% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/baked-cauliflower-manchurian/?utm_source=rss&utm_medium=rss&utm_campaign=baked-cauliflower-manchurian
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