Gobi Manchurian Review: Crisp Cauliflower with Sauce on the Side

No deep frying required! I loved the concept of this recipe—coat cauliflower florets with cornstarch mixed with garam masala and bake at 475. Just finished making (and eating) it. The cauliflower came out crispy as promised. The Manchurian sauce was divine (if a bit too fiery). However, I knew that mixing the two together and then tossing in the fresh garnishes would negate the crispiness quotient. So I poured the sauce over and garnished the platter with the chopped scallion greens and cilantro. A restaurant-worthy presentation. But the cauliflower florets still got soggy. I will make this dish again, but will serve the sauce in a shallow bowl for dipping. Will also try using the same ingredients and technique with cauliflower steaks. The sauce would be great on grilled fish—and a lot of other things.