Gobi Manchurian

Ingredients

• 1 head cauiflower, cut into florets
• 3/4 cup all purpose flour (can sub GF flour)
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Kashmiri chili powder
• 3/4 cup vegetable broth or water
• oil to fry, or 1 tbsp oil if baking
• 2 tbsp chili sauce (e.g. sriracha)
• 1 tbsp ketchup
• 1 tbsp soy sauce (Tamari for GF)
• 2 tsp rice vinegar
• 1 tsp Kashmiri chilli powder
• 1 tsp sugar
• 1/2 tsp salt, or to taste
• 2 tbsp vegetable broth or water
• 2 tsp oil
• 4 cloves garlic, minced
• 2 tsp minced ginger
• 6 scallions, thinly sliced and light parts and dark parts divided
• 1 or more green chili peppers, minced (to taste)
• 1/2 green bell pepper, large dice
• 1/2 yellow onion, large dice

Instructions

1. 1

   Set up a steamer basket in a pot...: Set up a steamer basket in a pot and steam the cauliflower florets over boiling water for about 3 minutes or until they are just slightly tender when poked with a fork. If baking the gobi then steam for 1/2 the time or skip steaming completely.

2. 2

   In a large mixing bowl whisk together the...: In a large mixing bowl whisk together the flour, cornstarch, salt, pepper, and chili powder. Add the broth or water and whisk to make a batter. If baking add 1 tablespoon of oil to the batter.

3. 3

   Add the steamed and slightly cooled cauliflower to...: Add the steamed and slightly cooled cauliflower to the batter and toss to coat evenly.

4. 4

   Heat up oil in a large skillet or...: Heat up oil in a large skillet or kadai (Indian cooking vessel) over medium heat. Use at least 1/4-inch of oil to pan fry or an inch or more to deep fry. When hot add the battered cauliflower in batches and fry until golden, about 5 minutes. Flip the cauliflower halfway through to cook evenly (if shallow pan frying you may need to flip more times to get all the sides). Remove fried cauliflower from pan with a slotted strainer and let drain on a paper towel lined plate. To bake the cauliflower: Spread battered cauliflower in a single layer on a parchment lined baking pan. Bake at 450 ºF for 15-20 minutes or until the breading is crisp and cauliflower tender enough.

5. 5

   In a small bowl whisk together the chili...: In a small bowl whisk together the chili sauce, ketchup, soy sauce, rice vinegar, chili powder, sugar, salt, and vegetable broth. Set aside.

6. 6

   Heat a large pan or skillet (to accomodate...: Heat a large pan or skillet (to accomodate the cauliflower later) over medium heat and add 2 tsp of oil. Add the garlic and ginger and cook for about 30 seconds or until the raw smell is gone.

7. 7

   Add the light part of the scallions and...: Add the light part of the scallions and chilies (if using) and sauté anothere 30 - 60 seconds. Add the bell pepper and onion and cook until slightly softened and golden in spots, about 3-5 minutes.

8. 8

   Pour in the sauce and then the cooked...: Pour in the sauce and then the cooked battered cauliflower and stir to coat the cauliflower in sauce. Cook another couple of minutes until the sauce has absorbed into the cauliflower.

9. 9

   Top with reserved scallion greens for garnish and...: Top with reserved scallion greens for garnish and serve immediately.