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Oven-Fried Gobi Manchurian

Oven-Fried Gobi Manchurian

A clever coating of cornstarch gives these oven-fried florets a beautifully crisp texture (without the greasiness you get from deep frying).

By Courtney HillMarch 31, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    35 minutes active
  • Rating

Gobi Manchurian is a popular Indo-Chinese dish in which cauliflower (“gobi”), is battered and fried, then tossed in a tangy, salty-sweet “Manchurian” sauce. Though delicious, typical gobi Manchurian can be heavy, goopy and often overseasoned. To lighten things up, in this version, we ditch the deep-fryer and instead oven-roast cauliflower that’s coated with seasoned cornstarch and oil. The results are crisp, beautifully coated florets without greasiness or the hassle and guilt that comes with battering and deep-frying. After cooking, the cauliflower is tossed in a sauce of ketchup, soy and vinegar. We also use a good dose of scallions, chilies and ginger to keep the flavors fresh and bright.

Tip

Don’t be shy about rubbing the oil and cornstarch mixture into the cauliflower florets before roasting. This creates a coating that adheres to the cauliflower and helps deliver a crispy, craggy exterior to which the sauce will cling.

Ingredients
  • ½

    cup plus 1 teaspoon cornstarch, divided

  • 2

    teaspoons garam masala

  • Kosher salt and ground black pepper

  • 2-2 ½

    pound head cauliflower, trimmed and cut into 1½-inch florets

  • ⅓

    cup plus 1 tablespoon grapeseed or other neutral oil, divided

  • 3

    tablespoons ketchup

  • 2

    tablespoons soy sauce

  • 2

    tablespoons unseasoned rice vinegar

  • 3

    serrano, Fresno or jalapeño chilies, stemmed, seeded and thinly sliced

  • 3

    scallions, thinly sliced, whites and greens reserved separately

  • 1

    tablespoon minced fresh ginger

  • 2

    medium garlic cloves, minced

  • ½

    cup lightly packed fresh cilantro

Step 1

Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the ½ cup cornstarch, garam masala and 1 teaspoon each salt and pepper.

Step 2

In a large bowl, toss the cauliflower with the ⅓ cup oil, then use your hands to rub the oil into the florets. Sprinkle with the cornstarch mixture and toss, pressing the cornstarch into the cauliflower, until evenly coated.

Transfer the florets to a rimmed baking sheet, shaking off excess cornstarch and turning the pieces cut side down as much as possible. Roast for 20 minutes.

Step 3

Meanwhile, in a small bowl, whisk together the remaining 1 teaspoon cornstarch with ¼ cup water until smooth. Stir in the ketchup, soy sauce, vinegar and ½ teaspoon pepper; set aside.

Step 4

Using a thin metal spatula, flip the cauliflower, then continue to roast until deep golden brown, another 20 to 25 minutes. Scrape the cauliflower into a clean large bowl.

Step 5

In a small saucepan over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the chilies, scallion whites, ginger and garlic. Cook, stirring often, until the mixture browns, about 3 minutes. Whisk the ketchup mixture to recombine, then pour it into the pan. Bring to a boil, whisking constantly; the sauce will thicken slightly.

Step 6

Immediately pour the sauce over the cauliflower, add the scallion greens and toss. Taste and season with salt and pepper. Transfer to a serving dish and top with the cilantro.

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