Crispy Cauliflower Manchurian-Style (Indian-Inspired)

Ingredients

• 1 small head cauliflower
• 1/2 cup cornstarch
• 2 tbsp all-purpose flour
• 1/4 tsp baking powder(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic
• 1 tbsp fresh ginger
• 3 tbsp soy sauce (low-sodium if available)
• 2 tbsp ketchup
• 1 tbsp vinegar (rice or apple cider)
• 1 tsp honey or brown sugar
• 1 tsp chili flakes or sriracha(optional)
• 2 tbsp neutral oil (for frying)
• 2 tbsp water(optional)

Instructions

1. 1

   Prep (15 min): Cut cauliflower into bite-size florets. Pat dry. In a bowl, mix cornstarch, flour, baking powder (if using), salt, and black pepper.

2. 2

   Cook (20 min): Heat oil in a large skillet over medium-high. Toss cauliflower florets in the dry coating until well coated, then add to the pan in a single layer (work in batches if needed). Cook 8–10 minutes, turning occasionally, until crisp and golden.

3. 3

   Make sauce: In a small bowl, stir soy sauce, ketchup, vinegar, honey/brown sugar, and chili flakes (if using).

4. 4

   Finish: Lower heat to medium. Add garlic and ginger to the skillet and stir for 30–45 seconds. Pour in the sauce and toss quickly to coat the cauliflower. If it looks too thick, add a splash of water. Cook 1–2 minutes until glossy and lightly sticky, then serve immediately.