Do you remember the delicious disaster that was Gobi Manchurian a few months ago? I mentioned that I wanted to try it again, but bake the cauliflower this time, and Vaishali of Holy Cow commented that she made hers that way, so I had a look. I'm glad I did, because I was thinking of roasting the florets with just a little oil, but she puts batter on hers and bakes. What a great idea! Also, without her recipe, I wouldn't have known how hot or long to bake the cauliflower.
However, I was interested in making a baked version of the previous recipe from Not So Humble Pie, so this is adapted from there. I'll tweak this per Vaishali's recipe next time.
However, I was interested in making a baked version of the previous recipe from Not So Humble Pie, so this is adapted from there. I'll tweak this per Vaishali's recipe next time.
What amazed me about this was that the cauliflower was still good the next day, even after the crust had been sitting in sauce over night. It was soft, but not soggy, and it didn't smell like over-cooked cabbage, the way yesterday's cauliflower sometimes can. Sriracha power!
Baked cauliflower ready for sauce.
Baked Gobi Manchurian
1 large head cauliflower
1/2 cup chickpea flour
1/4 cup brown rice flour
1/4 teaspoon salt
1 tablespoon canola or sesame oil
1/2 cup water
Sauce:
1 tablespoon canola or sesame oil
2 cloves garlic, minced
1 inch piece ginger, minced
2-3 jalapeños or serranos, minced
2 green onions, green and white part, sliced
3 tablespoons ketchup
1 tablespoon Sriracha sauce (less if you don't want this to be very hot)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/4 cup water
3/4 teaspoon salt
Preheat oven to 450 F (or 425 F on convection roast setting, if available).
Cut cauliflower into large florets, about two-bite size, and place in a large bowl. Whisk together the flours, salt, oil and water. Drizzle about a third of the batter on the florets and toss. Add another third, toss, and follow with the remaining third of the batter. Toss until the florets are evenly coated.
Spread cauliflower in a single layer on an oiled baking pan. Bake for 40-50 minutes, turning over once. The cauliflower is done when it turns a deep gold.
Rinse the large bowl, wipe it dry and set it aside.
Heat the oil for the sauce in a small sauce pan. Add the garlic, ginger, jalapeños or serranos and green onions and cook for about 2 minutes. Whisk in remaining ingredients and heat through. Turn off the heat.
Put cooked cauliflower back into the large bowl and drizzle the sauce over, tossing well. Serve immediately.
Makes 4 or more servings.
1 large head cauliflower
1/2 cup chickpea flour
1/4 cup brown rice flour
1/4 teaspoon salt
1 tablespoon canola or sesame oil
1/2 cup water
Sauce:
1 tablespoon canola or sesame oil
2 cloves garlic, minced
1 inch piece ginger, minced
2-3 jalapeños or serranos, minced
2 green onions, green and white part, sliced
3 tablespoons ketchup
1 tablespoon Sriracha sauce (less if you don't want this to be very hot)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/4 cup water
3/4 teaspoon salt
Preheat oven to 450 F (or 425 F on convection roast setting, if available).
Cut cauliflower into large florets, about two-bite size, and place in a large bowl. Whisk together the flours, salt, oil and water. Drizzle about a third of the batter on the florets and toss. Add another third, toss, and follow with the remaining third of the batter. Toss until the florets are evenly coated.
Spread cauliflower in a single layer on an oiled baking pan. Bake for 40-50 minutes, turning over once. The cauliflower is done when it turns a deep gold.
Rinse the large bowl, wipe it dry and set it aside.
Heat the oil for the sauce in a small sauce pan. Add the garlic, ginger, jalapeños or serranos and green onions and cook for about 2 minutes. Whisk in remaining ingredients and heat through. Turn off the heat.
Put cooked cauliflower back into the large bowl and drizzle the sauce over, tossing well. Serve immediately.
Makes 4 or more servings.
This looks and sounds so good that I am tempted to do the absurd: turn my oven on in the killer heat of summer. ; }
ReplyDelete