Gobi Manchurian

 

This Gobi Manchurian is the bomb.  Its sweet and spicy.  I really enjoyed this over rice.  You can totally deep fry your cauliflower but I preferred it baked without the oil. You really wont miss the oil once it is bathed in this crazy good sauce.

Gobi Manchurian

I added a lot more veggies because I wanted it loaded with veggies but you can go sparse if you likke, just halve what I have here.

1 head cauliflower, roughly 4-6 cups small pieces (bite size)

1 cup flour 

1/2 cup tapioca or corn flour (corn starch)

1 cup water

1/2 teaspoon salt

2 green bell peppers, diced

2 cups onion, I used sweet onion in mine but any onion will do

4-6 cloves garlic, depends on how much you like garlic

1 inch piece of ginger, minced or grated

1 chili, I used Hatch Chilies because I had them frozen in my freezer

2 tablespoons corn flour or tapioca flour

2 cups water, I like a lot of sauce to pour over my rice, you can halve it if you like

4 tablespoons tomato paste

2 tablespoons soy sauce

1/4 cup ketchup

1 tablespoon red chili paste, put more if you like it hot

1/4 teaspoon black pepper

1/2 tablespoon vinegar, I used black Chinese vinegar

1 teaspoon sugar (optional)

6 Spring onions, 4 to 6 sliced 

Preheat oven to 350°F.  Line a large baking sheet with parchment.  Set aside.

Break cauliflower into bite sized pieces.  I find it helpful to score the bottom of a little cauliflower tree and then starting from the bottom separate the flowerette.  I have less little tiny cauliflower bits when I do it this way.

Make a batter:

Combine flours - regular flour and tapioca flour and salt.  Add water until you have a past thin enough to dip into but thick enough so that it does not cling to heavily to your cauliflower. Should be like a thick buttermilk.

I like to mix up batter with pieces of cauliflower and then with a tong pull out my pieces and place them on the parchment lined baking sheet.

Place in oven to 30 to 40 minutes, depending on how big your flowerettes are and the thickness of your batter.

In a deep skillet or braising pan, heat oil and saute peppers, chilies and onion, until translucent.  Add garlic, saute one minute more.  Add water, ginger, garlic tomato paste, soy sauce, ketchup, chili paste, black pepper, vinegar, sugar.  Mix well.  Cook for about 20 minutes.  In a small bowl or mug mix corn flour or tapioca flour with a about a half cup water.  Making a slurry.  Add slurry to pot.  Sauce should thicken.  Add baked cauliflower, coating everything with this divine sauce.