Cauliflower is a member of the cabbage family. The name "cauliflower" derived from the Italian cavolfiore meaning “cabbage flower”. Ultimate origin of the name is from the Latin words caulis (cabbage) and flōs (flower). This mild vegetable can be amazingly delicious when enhanced with Asian condiments. This Indo-Chinese vegetarian dish can be served as a starter
or as an accompaniment with fried rice or noodles. Florets of this vegetable are deep fried and then tossed in a spicy chilli mixture. Addition of tomato ketchup balances the heat and lends a sweet note to the dish. A slurry of cornstarch is stirred at the end to create a silky sauce. Garnished with green onions, the dish is inviting and glistening. It is spicy with a hint of sweetness, delicious and addictive, a family favourite.
When selecting cauliflower, choose one that is white with bright crisp green leaves. The base should also be white indicating that it is fresh. Floret tops should be fairly compact with no wide gaps, spots, discolouration or bruises. A fresh cauliflower can be refrigerated for up to five days.
or as an accompaniment with fried rice or noodles. Florets of this vegetable are deep fried and then tossed in a spicy chilli mixture. Addition of tomato ketchup balances the heat and lends a sweet note to the dish. A slurry of cornstarch is stirred at the end to create a silky sauce. Garnished with green onions, the dish is inviting and glistening. It is spicy with a hint of sweetness, delicious and addictive, a family favourite.
When selecting cauliflower, choose one that is white with bright crisp green leaves. The base should also be white indicating that it is fresh. Floret tops should be fairly compact with no wide gaps, spots, discolouration or bruises. A fresh cauliflower can be refrigerated for up to five days.
      |       |
Gobi Manchurian
(Serves 6 or 8)
Ingredients:
425 grams cauliflower
1 small onion (cut into chunks)
1 small green bell pepper (cut into chunks)
2 spring onions (chopped, reserving the greens for garnishing)
4 long green chilies (chopped)
6 large cloves of garlic (chopped)
1/2-inch ginger (grated)
2 cups vegetable stock or water (hot)
freshly cracked black pepper
2 tablespoons oil + extra oil for deep frying
Batter
1 cup white flour
1/2 cup corn flour
3/4 cup water
freshly cracked black pepper
salt
Sauce (mix the following in a bowl, set aside)
2 tablespoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons tomato ketchup
1 tablespoon sriracha sauce
1 teaspoon toasted sesame seed oil
Slurry
1 tablespoon cornstarch
2 tablespoons water
Method:
Separate the cauliflower head into small florets. Wash in a colander and drain well.
In a bowl, prepare a smooth lump free batter with white flour, corn flour, freshly cracked black pepper, salt and water.
Heat oil for deep frying.
Dip each floret in the above batter and deep fry in batches on medium-high heat until crisp. Drain in a colander set over a bowl.
In a skillet or wok, heat 2 tablespoons of oil, add spring onions, garlic, ginger and green chillies. When garlic is fragrant, add the onion and bell pepper chunks. Cook for a minute or two then, add the vegetable stock or water. Bring to a boil and stir in the sauce mixture with freshly cracked black pepper.
Mix in the cornstarch slurry to thicken sauce. Incorporate the fried florets and coat well with the sauce. Remove from heat and garnish with spring onion greens.
Serve hot.
Note:
(Serves 6 or 8)
Ingredients:
425 grams cauliflower
1 small onion (cut into chunks)
1 small green bell pepper (cut into chunks)
2 spring onions (chopped, reserving the greens for garnishing)
4 long green chilies (chopped)
6 large cloves of garlic (chopped)
1/2-inch ginger (grated)
2 cups vegetable stock or water (hot)
freshly cracked black pepper
2 tablespoons oil + extra oil for deep frying
Batter
1 cup white flour
1/2 cup corn flour
3/4 cup water
freshly cracked black pepper
salt
Sauce (mix the following in a bowl, set aside)
2 tablespoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons tomato ketchup
1 tablespoon sriracha sauce
1 teaspoon toasted sesame seed oil
Slurry
1 tablespoon cornstarch
2 tablespoons water
Method:
Separate the cauliflower head into small florets. Wash in a colander and drain well.
In a bowl, prepare a smooth lump free batter with white flour, corn flour, freshly cracked black pepper, salt and water.
Heat oil for deep frying.
Dip each floret in the above batter and deep fry in batches on medium-high heat until crisp. Drain in a colander set over a bowl.
In a skillet or wok, heat 2 tablespoons of oil, add spring onions, garlic, ginger and green chillies. When garlic is fragrant, add the onion and bell pepper chunks. Cook for a minute or two then, add the vegetable stock or water. Bring to a boil and stir in the sauce mixture with freshly cracked black pepper.
Mix in the cornstarch slurry to thicken sauce. Incorporate the fried florets and coat well with the sauce. Remove from heat and garnish with spring onion greens.
Serve hot.
Note:
- For extra spice, add more green chillies.
- Amount of ketchup can be increased or decreased depending on desired sweetness. If less chillies are used, add only 2 tablespoons of ketchup.
- Kikkoman light soy sauce was used.
- Sriracha sauce can be replaced with chilli sauce.
- Onion and green bell pepper should have a slight crunch.
- Add fried florets into the sauce just before serving to maintain their crispiness and prevent them for being soggy.
- No salt used to season sauce. Flavoured with sodium from the various sauces.
- With leftover batter, season it with spices, dip veggies of choice and deep fry to enjoy on the side.
