It's hard to not like vegetables while eating this dish. A nod to Indian street food, these florets of fresh cauliflower bring Calcutta to your table in minutes. The Manchurian flavor comes from a surprising blend of Thai chili sauce, sesame, and soy sauce, cooked down to make a thick and delicious coating for the cauliflower.
- Bring 2 cups of water to a boil. Add broccoli and cook for 3 minutes then drain and set aside.
- Put flour in a large deep mixing bowl. While whisking slowly add ½ cup of water or as needed until you have a creamy thick rich batter.
- Cut cauliflower into florets and mix with batter until cauliflower is coated completely.
- Bring a medium skillet to medium-high heat. Add all canola oil. Wait until oil is hot, test by sprinkling water in batter and if it bubbles the oil is ready. Shake excess batter from cauliflower and place in oil. After 2 minutes flip florets over carefully. Place fried cauliflower on a paper towel and let stand for about 4 minutes.
- Heat medium skillet on medium heat. Mix Thai sweet chili sauce, sriracha sauce and soy sauce until it starts to bubble.
- Turn off the head and immediately add cauliflower to sauce and mix together. Cut bell pepper into thin strips and add with broccoli to cauliflower.
- Plate sauced cauliflower on plate and sprinkle sesame seeds for garnish.
- 8 oz of cauliflower
- 1 bunch (6 oz) of broccoli
- 1 medium red bell pepper
- 1 packet Thai sweet chili sauce
- 1 packet sriracha sauce
- 3 oz packet canola oil
- 1 packet soy sauce
- 1 packet toasted sesame seeds
- 1 packet gluten free flour
- Paper towels
- Sauce pot
- Deep skillet
- Medium skillet
- Mixing bowl
- Chef's knife
- Measuring spoons/cups
- Cutting board