In this light take on Gobi Manchurian, a popular Indochinese restaurant, cauliflower florets are cooked until crisp and then dipped in a delicious sweet and spicy sauce! Serve as a starter or main course. Gluten-free option. 


  • 1 petite tête de chou-fleur coupé en bouquets, 4 tasses
  • Preparation

  • Put all the dry ingredients for the dough in a bowl and mix well (flour, starch, garlic powder, salt, baking powder ). Add soy sauce, oil and 1/3 cup water and mix. Add water, 1 tablespoon at a time, to make a smooth, thick paste.
  • Put the cauliflower florets in the bowl and toss well. Sprinkle panko over the bouquets. Place on a baking sheet lined with parchment paper.
  • Bake at 415 F (210 C) for 25-28 minutes. Check if the cauliflower is cooked at 25 minutes. When done, remove from the oven and set aside
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