Spicy Gobi Manchurian Cauliflower Dish
Ingredients
- 1 small head cauliflower
- A few tablespoons flour (for soaking up excess water)
Batter
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 teaspoon szechuan powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 to 3/4 cup water
Sauce
- 1 tablespoon avocado oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1/4 cup diced red or green bell pepper
- 2 tablespoons green chilies
- 1 tablespoon soy sauce
- 3 tablespoons Sriracha
- 2 tablespoons tomato paste
- 2 tablespoons pure maple syrup
- 1 teaspoon szechuan powder
- 1 tablespoon rice vinegar
- 3 or more tablespoons water
Preparation
Cut the cauliflower into small florets.
Boil the florets for 5 minutes, then drain and sprinkle with a few tablespoons of flour to soak up excess water.
In a bowl, whisk together the batter ingredients to make a loose batter and set aside.
In a large non-stick frying pan, heat the avocado oil and sauté the onion, garlic, ginger, bell pepper, and green chilies.
Stir in the sauce ingredients except water, add water to thin, simmer, then turn off heat.
Heat 3-4 inches of frying oil in a pot until hot.
Toss the cauliflower florets in the batter, then fry in batches until crispy and lightly golden; drain on paper towels.
Reheat the sauce, add the fried cauliflower, gently stir to coat, and heat through.
Serve the dish.
Tips
Szechuan powder can be substituted with chili powder for a different spice flavor.
Garnish with green onion tops for a fresh green flavor.
