Gluten-Free Gobi Manchurian

Take your taste buds on a bold and flavorful journey with this Gluten-Free Gobi Manchurian, a healthier twist on the classic Indo-Chinese recipe. Perfectly crisp cauliflower florets are coated in a light rice flour and cornstarch batter, then fried to golden perfection before being tossed in a tantalizing sauce made with gluten-free soy sauce, zesty chili sauce, and sweet ketchup. Aromatic garlic, vibrant bell peppers, and freshly chopped green onions add layers of texture and flavor to this savory delight. Ready in under an hour, this recipe is ideal for those avoiding gluten but still craving the fiery, addictive flavors of traditional Gobi Manchurian. Serve as a crowd-pleasing appetizer or pair with steamed rice or noodles for a satisfying main course.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 0.5 cup Rice flour
• 0.5 cup Cornstarch
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 cup Water
• 2 cups Vegetable oil
• 4 cloves Garlic
• 2 stalks Green onion
• 1 medium Bell pepper
• 3 tablespoons Gluten-free soy sauce
• 2 tablespoons Chili sauce
• 2 tablespoons Ketchup
• 2 teaspoons Cornstarch
• 0.5 cup Water

Directions

Step 1

Cut the cauliflower into medium-sized florets and wash thoroughly.

Step 2

In a mixing bowl, combine 0.5 cup rice flour, 0.5 cup cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Gradually add 1 cup of water to make a smooth batter.

Step 3

Heat 2 cups of vegetable oil in a deep frying pan over medium heat.

Step 4

Dip each cauliflower floret into the batter, ensuring it's well-coated, and carefully place them in the hot oil. Fry in batches until golden brown and crispy. Remove and drain excess oil on paper towels.

Step 5

In another large skillet, heat 1 tablespoon of oil over medium heat. Add finely chopped 4 cloves of garlic and sauté until golden brown.

Step 6

Add 2 stalks of chopped green onion (reserve some for garnish) and 1 diced bell pepper, stir-frying for about 3 minutes until they are slightly tender.

Step 7

Mix 3 tablespoons gluten-free soy sauce, 2 tablespoons chili sauce, and 2 tablespoons ketchup in a bowl.

Step 8

In a separate small bowl, dissolve 2 teaspoons cornstarch in 0.5 cup water to make a slurry.

Step 9

Add the sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.

Step 10

Add the fried cauliflower florets to the sauce, tossing to coat them evenly.

Step 11

Cook for another 2-3 minutes until the cauliflower is coated well with the sauce.

Step 12

Garnish with reserved green onions and serve immediately while hot.

Nutrition Facts

Serving size	1650 grams (1650.0g)

Amount per serving	% Daily Value*
Calories	4268

Total Fat 420.60g	539%
Saturated Fat 60.70g	304%
Polyunsaturated Fat 269.10g
Cholesterol 0mg	0%
Sodium 6354mg	276%
Total Carbohydrate 148.60g	54%
Dietary Fiber 15.60g	56%
Total Sugars 22.10g
Protein 21.10g	42%

Vitamin D 0IU	0%
Calcium 197mg	15%
Iron 5mg	25%
Potassium 1954mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.8%

Protein: 1.9%

Carbs: 13.3%