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Baked Gobi Manchurian

Vegan, Gluten-Free option
Baked Gobi Manchurian that tastes just like the real thing without all the extra calories. Enjoy as an appetizer, side dish, or main course.
5 from 6 votes
Author: Nisha
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Appetizer, Main Course, Sides
Cuisine Indo-Chinese
Servings 4 people
Calories 226 kcal


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


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.


Calories: 226kcalCarbohydrates: 39gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 389mgPotassium: 662mgFiber: 4gSugar: 10gVitamin A: 163IUVitamin C: 78mgCalcium: 62mgIron: 2mg
Keyword Cauliflower, Manchurian
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