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Baked Gobi Manchurian that tastes just like the real thing without all the extra calories. Enjoy as an appetizer, side dish, or main course.
Baked Gobi Manchurian (vegan, gluten-free option)

Gobi Manchurian is a must-order for me at any Indo-Chinese restaurant. I absolutely love it on its own and sometimes with rice also.

What is Gobi Manchurian?

Gobi Manchurian, also known as Cauliflower Manchurian, is a popular Indo-Chinese dish that’s typically fried. The fried florets are tossed into a delicious Manchurian sauce resulting in the most delicious appetizer. Dry Gobi Manchurian has less sauce, but if you want a Gravy Cauliflower Manchurian, you can add more water.
Baked Gobi Manchurian (vegan, gluten-free option)

Tips on making Baked Gobi Manchurian

  • Boil the water and steam the florets
  • Dip the steamed florets into a batter
  • Bake the cauliflower florets in the oven
  • Prep the ingredients ahead of time for the Manchurian sauce
  • Make the sauce
  • Add the baked cauliflower to the sauce. Toss and enjoy!

Baked Gobi Manchurian (vegan, gluten-free option)

Can I make Cauliflower Manchurian gluten-free?

Absolutely! Simply replace the Desi atta (durum flour) with a gluten-free flour such as All-Purpose Gluten-Free flour, Almond Flour, Rice Flour, or you may try one you like. Also, be sure to use gluten-free soy sauce/tamari.
Baked Gobi Manchurian (vegan, gluten-free option)

Baked Gobi Manchurian is:

Crispy
Scrumptious
Flavorful
Saucy
Baked, NOT Fried
Vegan
Gluten-Free option (use GF flour to coat cauliflower)
Baked Gobi Manchurian (vegan, gluten-free option)

How to make Baked Gobi Manchurian recipe step by step?

Steam and Bake Cauliflower

1. Heat up a large pot of water to steam the cauliflower.
2. Cut cauliflower into medium size florets.
3. Once the water is boiling, salt the water slightly and add the cauliflower to the boiling water.
4. Steam the cauliflower for 3-4 minutes. Drain.
5. Transfer to a bowl. Let the cauliflower cool.

6. Prepare a batter for the cauliflower. See the batter ingredients below.
7. Once the cauliflower slightly cools, add the steamed cauliflower to the batter.
8. Coat well.
9. Transfer the coated cauliflower to a baking sheet. Spray with avocado oil. I used parchment paper, but you can bake the cauliflower without it. Bake for 40 minutes at 425 degrees – flipping halfway and spraying again with avocado oil. Once the cauliflower is done baking, prepare the sauce.

Prepare the Manchurian Sauce

1. Chop the ginger, garlic, green chilies, red onion, and white portion of the scallions.

2. Heat up a wok on medium heat. Add ginger, garlic, and green chilies. Saute for 1 minute.
3. Add the red onion and white scallions. Saute for 3 minutes or until slightly golden.
4. Add the soy sauce, ketchup, rice wine vinegar, and red chili sauce ( I like Ching’s or Siracha works).
5. Stir around for a minute.

6. Prepare a cornstarch slurry and add it to the sauce. This will help thicken up the sauce slightly and add a glossy shine.
7. Stir well for a minute.
8. Add the baked cauliflower. Gently toss florets into the sauce making sure everything is well-coated. Cook for 2 minutes max.
9. Top with chopped green scallions. Stir.

Enjoy Hot!

4.91 from 10 votes

Baked Gobi Manchurian

By: Nisha
Baked Gobi Manchurian that tastes just like the real thing without all the extra calories. Enjoy as an appetizer, side dish, or main course.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people

Ingredients 

for steaming cauliflower

  • a large pot of water
  • season with salt

for cauliflower batter

  • 1 head cauliflower, cut into medium florets
  • 1/4 cup + 2 tbsp desi atta, any flour works, including gluten-free
  • 2 tbsp corn starch
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/4 tsp black pepper

for corn starch slurry

for Manchurian sauce

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Instructions 

Steam and Bake Cauliflower

  • Heat up a large pot of water to steam the cauliflower.
  • Cut cauliflower into medium size florets.
  • Once the water is boiling, salt the water slightly and add the cauliflower to the boiling water.
  • Steam the cauliflower for 3-4 minutes. Drain.
  • Transfer to a bowl. Let the cauliflower cool.
  • Prepare a batter for the cauliflower. See the batter ingredients below.
  • Once the cauliflower slightly cools, add the steamed cauliflower to the batter.
  • Coat well.
  • Transfer the coated cauliflower to a baking sheet. Spray with avocado oil. I used parchment paper, but you can bake the cauliflower without it. Bake for 40 minutes at 425 degrees - flipping halfway and spraying again with avocado oil. Once the cauliflower is done baking, prepare the sauce.

Prepare the Manchurian Sauce

  • Chop the ginger, garlic, green chilies, red onion, and white portion of the scallions.
  • Heat up a wok on medium heat. Add ginger, garlic, and green chilies. Saute for 1 minute.
  • Add the red onion and white scallions. Saute for 3 minutes or until slightly golden.
  • Add the soy sauce, ketchup, rice wine vinegar, and red chili sauce ( I like Ching's or Siracha works).
  • Stir around for a minute.
  • Prepare a cornstarch slurry and add it to the sauce. This will help thicken up the sauce slightly and add a glossy shine.
  • Stir well for a minute.
  • Add the baked cauliflower. Gently toss florets into the sauce making sure everything is well-coated. Cook for 2 minutes max.
  • Top with chopped green scallions. Stir.

Nutrition

Calories: 226kcal | Carbohydrates: 39g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 662mg | Fiber: 4g | Sugar: 10g | Vitamin A: 163IU | Vitamin C: 78mg | Calcium: 62mg | Iron: 2mg

Additional Info

Course: Appetizer, Main Course, Sides
Cuisine: Indo-Chinese
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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4.91 from 10 votes (3 ratings without comment)

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Recipe Rating




8 Comments

  1. 5 stars
    This was easy, quick, and delicious. Used my air fryer to crisp the battered gobi instead of the oven, still came out wonderful. Our family loved it! Thanks!

  2. 5 stars
    so damn delicious. heaven in my mouth! so good. thank you! i actually added some chopped capsicum with onions 😀 thank you!!

  3. 5 stars
    Wow this recipe was just like the restaurants/weddings! My roommate even said it smelled like an Indian wedding in our apartment. First recipe I’ve tried of Nisha’s and will be trying many more!!

  4. 5 stars
    I loved this recipe and more importantly, my husband, who loves indochinese couldnt tell that this was the usual fried kind. Perfect app for a dinner party!