Indulge in the exquisite flavors of Manchurian-Style Cauliflower—a dish that originated in the bustling Chinatown of Calcutta and has since captured the hearts of food lovers around the world. This recipe, generously shared by the talented Indian chef Suvir Saran, is known for driving people nuts with its incredible taste. Though it involves a two-step process, including deep-frying, the quick and rewarding work will make it the star of any table. Enjoy the mouthwatering combination of crispy cauliflower florets coated in a delightful ketchup-based sauce with a hint of cayenne spice. Though it requires some effort, the Manchurian-Style Cauliflower will surely become a favorite centerpiece in your culinary repertoire.
MAKES: 4 to 6 servings
TIME: 30 minutes
INGREDIENTS:
- Neutral oil, like grapeseed or corn, for deep-frying
- 3 eggs
- 2/3 cup cornstarch
- 1 teaspoon freshly ground black pepper
- Salt
- 1 large or 2 small heads cauliflower, trimmed and separated into florets
- 2 teaspoons finely minced garlic
- 1 cup ketchup, preferably homemade
- 1/2 teaspoon cayenne, or to taste
INSTRUCTIONS:
- In a deep pan, pour at least 2 inches of neutral oil, such as grapeseed or corn. Turn the heat to medium-high and bring the oil to a temperature of 350°F (175°C) for deep-frying.
- In a large bowl, beat the eggs and cornstarch together until well blended. Sprinkle the batter with 1 teaspoon of salt and freshly ground black pepper. Add the cauliflower florets to the bowl and use your hands to toss them until evenly coated with the batter.
- Fry the cauliflower in batches, ensuring not to overcrowd the pan or fryer. Make sure the oil returns to 350°F between batches. Fry the florets until they take on a pale, sandy color with some light browning, approximately 5 minutes. Transfer the fried cauliflower to paper towels to drain.
- In a large nonstick pan, warm 1 tablespoon of oil over medium heat. Immediately add the finely minced garlic and cook for a minute or two, until fragrant but not colored. Add the ketchup to the pan and cook, stirring, for about 5 minutes, until the sauce bubbles, thickens, and starts to caramelize around the edges of the pan. Introduce the cayenne and taste the sauce, adding salt if necessary. Toss the fried cauliflower in the sauce until it is evenly coated.
- Serve the scrumptious Manchurian-Style Cauliflower, delighting in the fusion of crispy, flavorful cauliflower and the delectable ketchup-based sauce.
VARIATION:
Roasted Cauliflower, Manchurian Style (Easier Variation):
- To make a simplified version, reduce the amount of oil to 3 tablespoons and omit the eggs and cornstarch.
- Heat the oven to 400°F (200°C). Place the cauliflower florets in a large baking pan or rimmed baking sheet. Drizzle with 2 tablespoons of oil and sprinkle with 1 teaspoon each of pepper and salt. Toss until the cauliflower is well coated.
- Roast the cauliflower for about 30 minutes, stirring once or twice, until it becomes tender and golden.
- During the last 5 minutes of roasting, prepare the sauce as described in Step 4 of the main recipe and proceed accordingly.
Savor the Manchurian-Style Cauliflower, celebrating its deliciousness with each toothpick-friendly bite. Additionally, try the simplified roasted variation for a delightful twist on this delectable dish. Whether enjoyed as a main course or a delightful side, this recipe will surely become a crowd-pleaser at your table.
