Baked Gobi Manchurian (Indian Spicy Cauliflower)

Indian food is one of my favorites and it’s actually really easy to make at home! I love making curries and chutneys to serve with basmati rice and naan. But this dish is a crowd favorite, a famous Indian dish, and it always is the star of the show. Plus, it uses mostly common pantry items, like ketchup! I hope you give it a try!

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Ingredients:

2 heads of cauliflower

Sambal olek

1 cup flour

Water

Olive oil

1 tbsp Ginger powder or 1 inch minced fresh ginger

1/2 green bell pepper, minced

1/2 onion, minced

1 jalapeño, minced

2 tbsp garlic, minced

1 tbsp soy sauce

2-3 tbsp sambal olek (chili paste)

2-3 tbsp ketchup

1 tsp rice vinegar

2 tsp sugar

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Directions:

Preheat oven to 425.

Cauliflower:

Start by cutting your cauliflower into florets. Place into a pot and pour hot water over the cauliflower. Cover with the lid and let it soften a bit while you prepare the rest of the ingredients.

In a bowl, mix the flour and 1 tbsp sambal olek or substitute with chili powder. Add water until the batter is smooth but still a little thick. Add the cauliflower into the batter, drip off excess and place on a cookie sheet lined with parchment paper. Place in the oven and bake for 30-40 minutes, until golden brown. Flip halfway through for the crispiest outcome!

The sauce:

Start by heating 1-2 tbsp of olive oil in a frying pan. Add your garlic, jalapeño, and ginger. Allow it to become fragrant, ~1 minute. Add your bell pepper and onion and sauté for 3-5 minutes, until soft. Add you soy sauce, ketchup, sambal olek, rice vinegar and sugar. Add in 2-3 tbsp of water and allow to come to a simmer. Once sticky and thick, turn off the flame.

To compile:

Mix the cauliflower with the sauce. Make sure you don’t add too much sauce, you can always add more but you cannot take away. Top with some extra sauce and sliced scallions. Enjoy!