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) In a pan on medium heat, add Nutiva Coconut Oil with Buttery Flavor and roast the almonds and pistachios until browned.

    2) Remove the nuts and add the coconut cream to the remaining coconut oil, stirring well.

    3) Once the coconut cream comes to a boil, add coconut condensed milk and keep stirring for 5 minutes.

    4) Add cardamom powder and stir again.

    5) Now add the dry coconut, combine well, and mix for 5-10 minutes.

    6) Add sugar and stir until the sugar dissolves.

    7) Once the mixture comes together like a dough and does not stick to the pot, remove from heat and transfer to a greased tray.

    8) Press the dough evenly with a spatula to cover the tray. The dough should be 1/2 inch thick across.

    9) Garnish the coconut barfi with roasted nuts and refrigerate for 2 hours.

    10) Cut the barfi into diamond shapes by making vertical columns, then diagonal rows all the way across the tray. Serve and enjoy!


    Creator: @SimplySap

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