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).
- Makes4 to 6 servings
- Cook Time1¼ hours
- Active time plus cooling35 minutes active
- 11
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.
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.
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