Indo-Chinese · Lunch, Dinner

Gobi Manchurian

Crisp-baked cauliflower florets tossed in a tangy garlic-soy Manchurian sauce.

Calories

382 kcal

Protein

9 g

Carbs

68 g

Fat

8 g

Prep

15 min

Cook

20 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Dairy free

Contains: gluten, soy.

Ingredients

• 220 g Cauliflower
• 2 tbsp Cornflour
• 1 clove Garlic
• 25 g Spring onions
• ¾ tbsp Soy sauce (reduced salt)
• ½ tbsp Sunflower oil
• 50 g Basmati rice

Method

1. Toss the cauliflower florets in cornflour with a splash of water to coat lightly.
2. Bake at 200°C for 18-20 minutes, turning once, until golden and crisp at the edges.
3. Heat the oil, stir-fry the garlic for 30 seconds, then add soy sauce and a splash of water, simmering 2 minutes.
4. Toss the baked cauliflower through the sauce to coat.
5. Scatter with spring onion; rinse the rice and simmer in twice its volume of water for 15 minutes to serve alongside.

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