This dish came out delicious. Cauliflower manchurian is very popular at Indian Chinese restaurants- especially amongst vegetarians.
We usually stay away from the dish as the cauliflower florets are dipped in a batter and fried. It is delicious but not too healthy.
When I decided to recreate it at home, I knew I was not going to fry- so the next best thing was roasting- it actually makes the vegetable yummier. I simply roasted the vegetable with salt and olive oil.
As the cauliflower was roasting, I made a sweet, savory sauce to complement the sweet vegetable. I mixed ketcup, sweet chili sauce and tamari. The whole process took almost no time and soon I had a delicious, healthy dish to serve my family.
As I mentioned in the previous post, I made delicious brown rice cooked in mushroom broth- it was by far the best brown rice I have made. The whole meal was really good- my daughter’s friend was over for dinner and enjoyed the meal with us.
- 1 cauliflower head, cut up into florets
- 1 tablespoon extra light olive oil
Preheat oven to 400 degrees F.
Place the cauliflower onto a lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Mix well and roast for 40 minutes till the cauliflower is soft and golden brown. Take out and keep aside.
- 3 large garlic cloves
- 1 inch ginger
- 3 green onions
- 2 tablespoons extra light olive oil
Process the garlic, ginger and the green onions in a food processor until fine.
- ¾ cup ketchup
- ¼ cup sweet garlic chili sauce
- 2 tablespoons tamari
- ½ cup cilantro, chopped
Mix the three ingredients in a small bowl and keep aside.
Heat a wok like pan and add the olive oil. Add the garlic mixture and sauté on a medium heat for 3 to 4 minutes. Add the ketchup mixture, bring to a boil and add the cooked cauliflower. Saute for 2 to 3 minutes and check for seasonings. Garnish with cilantro.