Roasted Manchurian Cauliflower Food

MANCHURIAN CAULIFLOWER

Steps:

• Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won't burn.)
• In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.
• Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
• Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

MANCHURIAN CAULIFLOWER

Steps:

• Preheat the oven to 350° F. Measure out all the spices onto a sheet pan. Place the pan in the oven for 5 to 7 minutes until the spices begin to slightly smoke and turn a little brown. Remove the pan from the oven and set aside to cool. When the spices are fully cooled, grind them in a spice grinder in batches, until all spices are completely ground. Mix them well and keep in an airtight container for up to 4 weeks.
• Remove the outer green leaves and stems from the cauliflower, and cut the head down the middle in an X to make four wedges. Lay the wedges cut-side down and make thin cross-sectional slices of each piece. After cutting a cauliflower wedge about halfway, turn the piece and chop the rest of the wedge into bite-size florets. This cutting technique provides different textures of cauliflower.
• Peel the carrot and cut it on the bias into thin slices about 2 inches long.
• Halve and peel the onion. Cut half moon slices of onion.
• Mix all the vegetables together and season with the Mustard Fenugreek Masala, black salt, chili powder, and kosher salt. Set the vegetables aside for 2 to 4 hours.
• Combine the tomato paste, sugar, vinegar, ginger, and chili powder in a medium saucepan on medium-high heat. Bring to a boil, lower the heat, and simmer for about 15 minutes, stirring occasionally. Remove from the heat.
• Combine the flour and cornstarch in a large bowl. Pour 5 cups of water into the bowl a cup at a time and mix with a large whisk until a thick runny pancake batter consistency is reached.
• Heat the oil for deep-frying to 300°F in a heavy-bottom pot. Check the temperature with a thermometer. Dip the cauliflower mix into the batter in batches and drop into the hot oil. Use a mesh "spider" or slotted spoon to move the cauliflower mixture around to keep it from forming large clumps. When the mixture begins to lightly brown-about 3 minutes-remove and place the cauliflower on paper towels to drain any excess oil. Continue cooking the cauliflower mixture in batches. Compost any excess batter.
• Increase the heat in the fryer to 375°F. Check the temperature with a thermometer. Drop the fried cauliflower mix back into the hot oil for about 5 minutes, until golden brown and crispy. Remove the cauliflower from the oil. In batches, toss the cauliflower mix in a metal bowl with the sweet and sour sauce. Garnish with the cilantro.

AIR-FRYER GOBI MANCHURIAN (INDIAN CHINESE CAULIFLOWER)

Steps:

• For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
• Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
• Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
• Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

ROASTED MANCHURIAN CAULIFLOWER

Steps:

• Preheat oven to 425. Combine first 3 ingredients and 1 t oil in large bowl; toss well. Place cauliflower mixture in an 11x7 baking dish coated with cooking spray. Bake at 425 for 20 minute.
• Heat remaining oil in medium nonstick skillet over med-high. Add black pepper and saute 1 minute Add garlic; saute 30 seconds. Stir in ketchup; cook 2 min, stirring occasionally . Stir red pepper; reduce heat and simmer 3 min or til thick.
• Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425 an additional 20 min or til cauliflower is tender, stirring after 10 minute.