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Cauliflower Manchurian

This cauliflower dish blends Asian and Indian flavors beautifully. It has a rich and complex flavor, but is slightly sweet and also a little spicy. I like to serve this as a side dish, but you can turn it into a full meal by doubling the sauce and tossing it with chickpeas and 2 cups of peas. Then serve it over brown rice.

Cauliflower Manchurian

This Recipe is :





  • 1 head cauliflower, cut into florets
  • 3 tbsp ketchup
  • 2 tbsp sweet red chili sauce
  • 1 tsp garam masala
  • 2 tsp garlic powder (granulated)
  • 1/4 + 1/8 tsp ground ginger
  • 2 tsp low-sodium soy sauce


  1. Line a large pot with a thin layer of water and bring to a boil.
  2. Once boiling, add cauliflower and turn heat to medium-low.
  3. Continue to cook, adding more water if necessary, until cauliflower is soft and fork-tender, but not falling apart.
  4. Meanwhile, combine remaining ingredients in a small bowl.
  5. Taste, adding more chili sauce or garam masala as desired (both vary slightly by brand).
  6. Once the cauliflower is cooked, drain off excess water and dump sauce over the top.
  7. Stir several times using a spatula or large spoon to make sure all the cauliflower is evenly coated, and serve.


For a rustic texture and nutty flavor, roast cauliflower for 35 to 40 minutes at 420°F instead of steaming.






Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low-fat recipes that taste just as delicious as they are nutritious. Lindsay is the author of the best-selling cookbook “The Happy Herbivore Cookbook.” Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay at Happy Herbivore.



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