Cauliflower Gobi Manchurian

  • vegan
  • vegetarian
  • Cook time
    1 hr. 30 mins.
  • Serving
Key Ingredients


  • 1 head of cauliflower
  • 1/4 cup wheat flour
  • 1/4 cup + 1 1/2 tsp cornstarch
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 cup panko breadcrumbs
  • 2 tbsp Nutiva Avocado Oil
  • 8 cloves garlic (minced)
  • 2-inch ginger (minced)
  • Small onion (diced)
  • Green bell pepper (diced)
  • 1 tbsp chili sauce or sriracha
  • 1/4 cup soy sauce
  • 1 tbsp ketchup
  • 1 tbsp vinegar
  • 1 tbsp maple syrup (or sugar)
  • Ground black pepper


    1) Preheat the oven to 400F.

    2) In a bowl, mix together flour, 1/4 cup cornstarch, salt, and baking powder. Pour in 1 tbsp Native Avocado Oil, and gradually add 1/2 - 2/3 cup water until a medium-thick batter forms.

    3) Toss each cauliflower floret in the batter to coat.

    4) On a plate, add breadcrumbs. After each floret is battered, toss in breadcrumbs to coat.

    5) Transfer all breaded cauliflower florets onto a sheet pan and bake for 25-30 minutes (until golden brown and crispy).

    6) Now heat another tbsp of avocado oil in a pot on medium heat.

    7) Add minced garlic and saute. When browned, add ginger and saute again.

    8) After three minutes, add onion and bell pepper.

    9) Once the onion turns translucent and bell pepper softens, add chili and soy sauce, ketchup, vinegar, maple syrup, and pepper.

    10) Once the sauce is bubbling, make a cornstarch flurry with 1 1/2 tsp cornstarch and 1/2 cup water and add to the sauce.

    11) Mix well until the sauce boils and thickens. Add baked cauliflower to the thickened sauce and toss to cover all florets.

    12) Garnish with sesame seeds and green onions, and serve hot!


    Creator: @SimplySap

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