Sunday, November 24, 2019

Gobi Manchurian [oil-free vegan]


1 small head of cauliflower, washed, dried well, and cut into small florets

Seasoning for the Cauliflower:
1/2 t ginger paste
1/4 t salt
a few grinds of crushed black pepper
1 T cornstarch or arrowroot powder

For the Batter:
1/2 cup of whole wheat flour
1/4 cup of cornstarch or arrowroot powder
3/4 cup of water (more if needed)

For the Manchurian Sauce: 
1 1/2 T chopped garlic
1 T chopped ginger
1 t red chilli flakes or finely chopped green chillies (ONLY add if you love extremely spicy food!)
1/2 cup of finely chopped onion
2 T of chopped spring onion (the white portion)

Sauce Mixture
1/4 cup low-sodium soy sauce
1 T  Sriracha sauce
6 T ketchup
1/4 cup coconut sugar
2 t white vinegar

Finely chopped cilantro leaves and chopped green onion for garnish
Serve with steamed Jasmine or Basmati rice

DIRECTIONS:
In a bowl, add the seasoning for the cauliflower to a bowl and mix well to combine. Add the cauliflower and toss gently to coat.

Preheat oven to 450 degrees and line a large baking pan with parchment paper.
In a small bowl, combine the batter ingredients, slowly adding water until you get the consistency of thick pancake batter (pourable, but will stick to the cauliflower).
Dip individual pieces of the seasoned cauliflower into the batter, tap off on the side of the bowl, then place on the parchment paper in a single layer; do not allow the pieces to touch one another. Bake until crispy on the outside and fork tender on the inside--about 20 minutes. Turn oven off and let the cauliflower bites stay warm until you coat them with the sauce--right before serving.

In a large skillet, steamfry the onions in 2 T of water. Cook until tender and lightly browned--about 5-8 minutes, adding more water if needed. Add in the ginger, garlic, chilli (if using), and white part of the green onions. Cook for another 1-2 minutes. While the onions are cooking, mix the sauce ingredients in a bowl. Stir ingredients together well to combine. Add the sauce to the skillet with the onion-garlic-ginger-chilli mixture. Bring the sauce to a soft boil then lower heat to a simmer and cook for another 4-5 minutes. Turn off the heat, and let the sauce cool for another 5 minutes. Add a little water if the sauce has gotten too thick to coat the cauliflower bites.

When cauliflower is done, add pieces into the skillet with the sauce and coat them well. Garnish with chopped cilantro and chopped green onions. Serve with warm, cooked rice.





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