This is an Indian version of Chinese food (think sweet and sour). We baked cauliflower the same way you’d make cauliflower wings. And let us tell you, it is so tasty!

Gobi Manchurian [Vegan]


Cooking Time




For the Manchurian

  • 1 small cauliflower
  • 1/2 cup flour
  • 1/4 cup corn flour
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/4 teaspoon salt
  • 1 teaspoon red chili powder
  • 1/2 cup water (or more)

For the Gravy:

  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon sugar
  • 2 teaspoons chili powder
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 2 tablespoons ketchup
  • 1 cup water
  • 2 tablespoons corn starch (most people add sautéed onion to the gravy)


  1. Cup florets from the cauliflower.
  2. If frying then boil or microwave for 5 minutes until soft. Let cooked cauliflower cool. If baking the cauliflower then no need to cooking before battering.
  3. Mix the batter and dip raw cauliflower for baking. Or dip cooked and cooled cauliflower for frying.
  4. Bake battered cauliflower in over at 400°F for 30-40 minutes. Flip half way through. You want the coating to be 100% cooked and crispy. Not soggy.
  5. To fry cauliflower heat oil. Fry cauliflower in small batches. Then fry a second time.
  6. Make gravy. Mix everything together while the water is still cool. Bring to a boil and whisk until the gravy has thickened. If too thick add more water. If too thin add add 1 tablespoon corn starch dissolved into 1 tablespoon cool water.
  7. Mix crispy cauliflower into the gravy and top with green onion.