Sunday, December 7, 2014

Baked Cauliflower Manchurian

Cranking up the oven during the summer months is not something I like to do. It heats up the house and makes the AC run harder. On the other hand on cold days there is no such worry. The warmth and the aroma from the oven makes the cold dreary winter days much more tolerable. On such gray days something hot and spicy makes the day even better don't you agree?.

Remember the peanut chutney the same day another friend Saroja akka brought this cauliflower manchurian that were delicious. While the tongue craves for deep fried foods during these afore mentioned cold and gloomy days, deep frying with windows closed and no way for the oily fumes to escape makes the whole house and the inhabitants smell for a couple of days. While cooking in the garage with doors open is an option I rarely go there to cook because it is cold there too. So in several ways baking is the much easier choice.

Separate the cauliflower into florets. Get the water to boiling, salt it and cook the florets for 4 minutes and drain completely in a colander.
Prepare the baking tray lined with aluminum foil and grease it. Get the ginger, garlic and green chilies ready.
Whisk the corn starch in a 1/4 cup of water. Heat a pan add the oil, and when hot add the ginger, garlic and green chilies and saute for a minute. Add the red chili powder and give a quick but good mix.
Toss the cauliflower florets in the corn starch and get it well coated. Sprinkle the chili sauce and soy sauce.
Transfer the florets to the baking tray and bake in a 450F preheated oven for 30 minutes.
Broil for the last 5 minutes for the crispy top.

Here is my take on the cauliflower recipe. These cauliflower manchurian can be served as appetizers and they are quick and easy to make.

Baked Cauliflower Manchurian
Preparation Time:15 minutes
Baking Time:35 minutes
  1. 1 head of cauliflower cut into florets
  2. a few scallions or chives chopped
  3. 1 1/2 tbsp of grated garlic and ginger (paste can be used)
  4. 5 green chilies chopped green chilies (shake out the seeds)
  5. 1/2 tbsp of red chili powder
  6. 3 tbsp of corn starch
  7. 1 tsp of soy sauce
  8. 1/2 tbsp of red chili sauce
  9. 1 tbsp of oil

  1. Heat a pot of water and salt it when it comes to a boil, add the cauliflower florets and let sit for 4 minutes and then drain completely.
  2. Preheat the oven to 450F.
  3. In a 1/4 cup of water whisk the corn starch and set it aside.
  4. Prepare the baking tray if required with aluminum foil and spray with oil and set aside.
  5. In a pan heat oil and add the the garlic,ginger and green chilies and quickly saute it for a minute and add the red chili powder and give a good mix. Add the corn starch and heat for half a second not more. Turn off the heat.

  6. Toss the cauliflower florets in the corn starch and make sure it is well coated, sprinkle the chili sauce and soy sauce and make sure it is well mixed.
    Add the chopped scallions/chives.

  7. Transfer the florets to the baking tray and bake for 30 minutes. Toss in between after about 20 minutes.

  8. You can broil for the last 5 minutes to get the crunch on top.
    Note: This cauliflower manchurian was on the spicy side. Control the amount of spice according to your taste.

  9. I did not have the scallions and so did not add them.

Transfer to a serving tray with a few tooth picks.
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1 comment:

  1. Not until now have I had the desire to try "manchurian" style -- this baked veggie version looks so good and sounds so easy that I will have to give it a go :)


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