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Cauliflower manchurian
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spicy Indian cauliflower over rice - a family favorite with just the right kick.
Ingredients:
  • 700g cauliflower, trimmed, cut into florets
  • 150g (1 cup) plain flour
  • 20.00 gm cornflour
  • 4.00 gm baking powder
  • 250ml (1 cup) cold water
  • Peanut oil, to deep-fry
  • Steamed rice, to serve
  • Thinly sliced fresh green chilli, to serve
  • Fresh coriander sprigs, to serve
  • 1 brown onion, cut into wedges
  • 1 red capsicum, deseeded, coarsely chopped
  • 20.00 ml julienned peeled ginger
  • 2 large garlic cloves, thinly sliced
  • 185ml (3⁄4 cup) Mutti Tomato Passata
  • 41.60 gm hot chilli sauce
  • 20.00 ml Chinkiang vinegar
  • 21.00 gm light soy sauce
  • 10.00 gm caster sugar
Instructions:
  • For the sauce, heat oil in a wok over high heat. Sauté onion and capsicum for 5 minutes until onion is golden. Stir in ginger and garlic until fragrant, about 1 minute. Mix in passata, chilli sauce, vinegar, soy sauce, and sugar. Simmer for 15 minutes until thickened. Set aside.
  • Bring a large saucepan of boiling water to life and blanch the cauliflower florets for 3 minutes until they are perfectly tender-crisp. Drain and gently pat dry.
  • In a large bowl, combine the flour, cornflour, and baking powder. Create a well in the center and gradually pour in cold water while whisking to create a smooth batter. Add cauliflower and toss to coat evenly.
  • Heat oil in a large saucepan until it reaches 160C. Cook cauliflower in batches until golden, about 3 minutes per batch. Drain on paper towels.
  • Bring the wok with sauce back to medium heat, and if too thick, incorporate 1⁄2 cup water. Add the cauliflower, then serve over rice, garnishing with chili and coriander.

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