Gobi Manchurian

Cauliflower is one of my favorite vegetables, because it’s so dang versatile! It’s fast cooking, keeps its shape, and it takes on flavors well. This meal is best with a bit of heat, but if you’re like me and have a kid who thinks black pepper is “too spicy” then you can omit the heat.

Sauce Ingredients

  • 2 Tbl tomato paste
  • 1 Tbl apple cider vinegar
  • 1/4 fresh red bell pepper
  • 1/2 tsp ground cayenne pepper
  • 1 Tbl paprika
  • 4 oz diced green chilis
  • 1 Tbl canola oil
  • 1 small yellow onion, chopped
  • 2 Tbl soy sauce
  • 1 Tbl maple syrup
  • 2 cloves garlic, chopped
  • 2 Tbl grated ginger (or 2 tsp ground/dried)
  • 2-4 Tbl water

Batter Ingredients

  • 1 1/2 cups all purpose flour
  • 1 Tbl tomato paste
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 cups non-dairy milk (or water)
  • 1 medium head of cauliflower


Preheat oven to 450 F. Line a baking sheet with parchment paper. Cut cauliflower into small florets.

Add all sauce ingredients in a blender and puree until smooth. Add to sauce pan and heat to a simmer. Cover and set heat to low for 5 minutes of occasional stirring. If it gets too thick add more water.

Whisk together all batter ingredients. Dip cauliflower florets to coat. Place on parchment lined baking sheet. Bake for 15 minutes. Remove from oven, toss florets in oil, and bake again for 10 minutes. Pour sauce over florets and flip until completely coated. Bake for final 10 minutes.

*I’ve found that it’s even easier to add florets right into pot with the sauce and then spoon or pour the coated florets onto the baking sheet. You can skip tossing the pre-baked florets in oil; however, the result will be a softer battered surface.

Baked tofu and a drizzle of sriracha

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