I’ve always found it magical how a simple cauliflower can transform into something truly special with the right flavours and technique. This Vegan Cauliflower Manchurian is my personal twist on an Indo-Chinese favourite, one that reminds me of late-night cravings and lively dinners with friends—minus the fuss of ordering takeaway. I’m excited to share it because it perfectly showcases how vegan recipes can channel the same warmth and zest as familiar lacto vegetarian recipes, allowing us to keep our plates adventurous without sacrificing comfort. I’ve coated each cauliflower floret in a light, crispy batter and tossed it in a tangy, spicy Manchurian sauce that’s guaranteed to make your taste buds dance. It’s my go-to when I’m craving something indulgent yet satisfying, and I hope it becomes the star of your own kitchen adventures. Pair it with fluffy rice, drizzle with a cooling sauce, and enjoy a comforting vegan indo Chinese recipe that truly hits the spot.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 45-50 minutes
Ingredients:
Cauliflower Bites
1 large head of cauliflower (around 800 g), cut into medium florets
100 g plain flour (or all-purpose flour)
50 g cornflour (cornstarch)
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
200 ml water (approx.)
Vegetable oil for frying or baking (e.g. rapeseed oil)
Manchurian Sauce
2 tablespoons vegetable oil (if stir-frying)
1 small onion, diced
1 small red onion, cut into bite-sized chunks (for extra colour)
1 pepper (any colour), diced
2 cloves garlic, finely chopped
1 teaspoon grated ginger
3 tablespoons tomato ketchup
1 tablespoon soy sauce (or tamari)
1 tablespoon chilli sauce (adjust to taste)
1 tablespoon rice vinegar
1 teaspoon sugar (or maple syrup)
1 teaspoon cornflour mixed with 2 tablespoons water (cornflour slurry)
¼ teaspoon salt (to taste)
To Serve
300 g basmati rice
Vegan yoghurt or vegan mayo, for drizzling
2 spring onions, finely sliced
Handful of fresh coriander (cilantro), chopped
Method:
In a large bowl, combine the plain flour, cornflour, baking powder, salt, and black pepper. Gradually whisk in enough water (around 200 ml) to form a smooth batter that resembles pancake batter. Rinse and pat dry the cauliflower florets, then dip them into the batter, ensuring each floret is well coated.
Heat about 2–3 cm of vegetable oil in a deep pan over medium-high heat if you prefer stovetop frying, or use a De'Longhi EasyClean Traditional 2.4L Deep Fryer. I love using this particular fryer for recipes like this because it maintains a steady temperature for an evenly crisp coating, and its removable parts make cleanup so much simpler. Fry the battered florets in batches for 3–4 minutes, or until golden and crisp. Drain on kitchen paper. Alternatively, preheat the oven to 220°C (fan 200°C) or gas mark 7. Place the battered florets on a parchment-lined baking tray, drizzle or spray with oil, and bake for 20–25 minutes or until golden, turning halfway through.
Rinse the basmati rice under cold water until the water runs clear. Place it in a saucepan, with 600 ml of water. Bring to a gentle boil, reduce the heat to low, cover, and simmer for about 12–15 minutes until the liquid is absorbed. Fluff with a fork.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add the diced onion and pepper. Stir-fry for 2–3 minutes, then add the red onion chunks for extra texture and colour. Stir in the chopped garlic and grated ginger, cooking for a minute until fragrant. Add the tomato ketchup, soy sauce, chilli sauce, vinegar, and sugar, stirring well. Pour in the cornflour slurry and stir until the sauce thickens and becomes glossy. Taste and adjust the seasoning with salt or more chilli sauce if needed.
Add the fried or baked cauliflower florets to the wok and toss until they’re well coated in the Manchurian sauce, making sure each piece is evenly glazed.
Divide the cooked basmati rice into four large bowls. Spoon the saucy cauliflower florets on top, piling them high. Drizzle with vegan yoghurt or vegan mayo for a cooling contrast. Scatter over sliced spring onions and chopped coriander. Serve immediately while the florets are still crisp.
Additional Tips:
For a milder flavour, reduce the amount of chilli sauce. If you like more heat, add a pinch of chilli flakes or fresh chopped chillies.
You can experiment with other vegetables, such as carrots or mushrooms, for extra texture.
Adjust the consistency of the sauce by adding a splash of water if the vegan cauliflower manchurian becomes too thick.
Allergy information / alternatives:
Gluten-Free: Substitute the plain flour with a reliable gluten-free blend and use tamari instead of soy sauce.
Soy-Free: Swap soy sauce for coconut aminos or a soy-free seasoning sauce.
Nut-Free: This vegan cauliflower manchurian recipe is naturally nut-free; check labels for hidden allergens.
Nutritional Information (per serving):
Calories: ~500 kcal
Protein: ~12 g
Fat: ~15 g
Carbohydrates: ~80 g
Sugar: ~8 g
Salt: ~2.5 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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