Cauliflower Manchurian Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (23)
- 20 oz cauliflower
- 3 1/2 cup cooked long-grain rice
- 6 tbsp all-purpose flour
- 1.5 medium egg
- 2 oz green bell pepper cubed
- 3 tbsp milk
- 4 fl oz water
- 1 tbsp sriracha
- 1 tsp paprika
- 1 tbsp cornstarch
- 3 tbsp unsalted butter
- 1 tbsp sesame oil
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 3 tbsp Heinz ketchup
- 1 tsp brown sugar
- 1/2 tsp ground pepper
- 1/2 tsp dark soy sauce
- 2 tbsp olive oil divided
- 2 tsp garlic chopped
- 1 tsp ginger chopped
- 1 tsp shallot chopped
- 2 tbsp scallions chopped
INSTRUCTIONS
Preheat the oven to 400 ℉.
Make the batter: In a mixing bowl, mix 6 tbsp all-purpose flour, 1.5 medium egg, 3 tbsp milk, 1 tsp paprika, and 3 tbsps unsalted butter. Coat 20 oz cauliflower florets well with the batter.
Transfer the cauliflower to a baking tray. Place it in the oven and bake for 15 minutes.
Meanwhile, make the sauce: In a small bowl, whisk together 1 tbsp sesame oil, 1 1/2 tbsp soy sauce, 1 tbsp sriracha, 3 tbsp tomato ketchup, 1 tbsp rice vinegar, 1 tsp brown sugar, 1/2 tsp ground pepper, 1/2 tsp dark soy sauce, 1 tbsp cornstarch, and 4 fl oz water.
Heat 1 tablespoon of olive oil over medium-low heat. Add 2 oz green bell pepper and stir fry for about 2 minutes. Transfer the veggies to a plate.
Heat the remaining olive oil in the same pan. Add 2 tsp garlic, 1 tsp ginger, and 1 tsp shallot, and stir them until fragrant. Then pour the sauce into the pan and stir until the gravy slightly thickens (about 15 - 30 seconds).
Return the bell pepper mix and cauliflower to the pan and gently mix so that the sauce coats everything uniformly. Remove from heat.
Transfer the food to the serving bowl. Garnish with 2 tbsp scallions and serve with 3 1/2 cup cooked long-grain rice.