Cauliflower Manchurian Recipe

Prep cauliflower

Wash and drain the cauliflower. Trim into bite-sized florets, ensuring pieces are uniform so they cook evenly.

Make batter

In a large bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Gradually add about 1/2 cup water and whisk to a thick, smooth batter that coats the back of a spoon. Adjust water slightly if needed; batter should be thick enough to cling to florets.

Coat florets

Heat oil in a deep pot or wok to 175–180°C (350–355°F). Pat florets dry. Toss cauliflower in the batter to coat evenly, shaking off excess batter.

Fry in batches

Fry the battered florets in batches so oil temperature stays steady. Fry until golden brown and crisp, about 4–6 minutes per batch depending on size. Use a slotted spoon to transfer to a tray lined with paper towels to drain. Keep fritters warm in a low oven (100°C / 210°F) while you make the sauce.

Prepare sauce components: slice ginger and garlic, chop spring onion whites and green tops separately, dice bell pepper, and measure out ketchup, soy, vinegar, chili sauce, sugar, salt and pepper.

Stir-fry aromatics and vegetables

Heat 2 tbsp vegetable oil in a wide skillet or wok over medium-high heat. Add julienned ginger, sliced garlic and the slit green chilies. Stir-fry for 20–30 seconds until fragrant but not browned. Add the chopped white/light-green parts of the spring onions and diced bell pepper. Stir-fry 1–2 minutes so peppers remain slightly crisp.

Add sauces

Lower heat to medium. Add 3 tbsp tomato ketchup, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp chili sauce and 1 tsp brown sugar. Stir to combine. Pour in 1/4 cup (about 60 ml) of the reserved water and bring sauce to a simmer. Taste and adjust seasoning — sauce should be savory, tangy and slightly sweet.

Thicken sauce

Mix 1 tsp cornstarch with remaining 1/4 cup (about 60 ml) water to make a smooth slurry. Slowly stream the slurry into the simmering sauce while stirring constantly. The sauce will thicken within 30–60 seconds to a glossy coating consistency. If too thick, add a tablespoon or two of water; if too thin, add a pinch more cornstarch dissolved in water.

Finish sauce

Stir in 1/2 tsp sesame oil (optional) and 1/4 tsp freshly ground black pepper. Fold in half of the finely sliced green spring onion tops and remove from heat.

Toss fritters with sauce: Place the fried cauliflower fritters into the wok with the sauce and gently toss to coat evenly. Do this quickly so the fritters retain some crispness — toss just until each piece is glossy and coated, about 20–30 seconds. Alternatively, for extra crispness, spoon the sauce over the plated fritters instead of tossing.

Garnish and serve: Transfer to a serving platter. Sprinkle remaining sliced green spring onion tops and sesame seeds over the top. Serve immediately with lemon wedges on the side and extra chili sauce if desired.