MANCHURIAN CAULIFLOWER
Here is the Manchurian cauliflower that Suvir Saran and Hemant Mathur, the co-owners and chefs at Devi - perhaps Manhattan's finest Indian restaurant - serve. It is, Saran has said, a staple of the Chinatown in Calcutta, where the fried florets, coated in a mysterious and spicy red sauce, are sold punctured by toothpicks: piquant lollipops, divine street food. The mystery ingredient is ketchup, a fact discovered and first promulgated by my colleague Mark Bittman on a television program I caught early one morning in a hotel room. Caramelized in a wide pan and made fiery with a touch of cayenne, the ketchup cloaks the fried cauliflower in a blanket of deep, pungent flavor. Do not recoil at the process of deep-frying the florets. A heavy pot with sides of four inches or so will almost completely eliminate spatters and mess, and a full head of cauliflower can be fried in as little as two batches.
Provided by Sam Sifton
Categories quick, one pot, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won't burn.)
- In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.
- Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
- Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.
ROASTED CAULIFLOWER
Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
ROASTED MANCHURIAN CAULIFLOWER
Make and share this Roasted Manchurian Cauliflower recipe from Food.com.
Provided by kitchenslave03
Categories Cauliflower
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425. Combine first 3 ingredients and 1 t oil in large bowl; toss well. Place cauliflower mixture in an 11x7 baking dish coated with cooking spray. Bake at 425 for 20 minute.
- Heat remaining oil in medium nonstick skillet over med-high. Add black pepper and saute 1 minute Add garlic; saute 30 seconds. Stir in ketchup; cook 2 min, stirring occasionally . Stir red pepper; reduce heat and simmer 3 min or til thick.
- Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425 an additional 20 min or til cauliflower is tender, stirring after 10 minute.
Nutrition Facts : Calories 72.2, Fat 1.8, SaturatedFat 0.2, Sodium 435.2, Carbohydrate 13.9, Fiber 2.5, Sugar 9.1, Protein 2.6
MANCHURIAN CAULIFLOWER
Chef Preeti Mistry's take on Manchurian Cauliflower, an Indian-Chinese classic, has a few more add-ons, but it is still very much rooted in tradition.
Provided by Preeti Mistry
Yield 4-6 Servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350° F. Measure out all the spices onto a sheet pan. Place the pan in the oven for 5 to 7 minutes until the spices begin to slightly smoke and turn a little brown. Remove the pan from the oven and set aside to cool. When the spices are fully cooled, grind them in a spice grinder in batches, until all spices are completely ground. Mix them well and keep in an airtight container for up to 4 weeks.
- Remove the outer green leaves and stems from the cauliflower, and cut the head down the middle in an X to make four wedges. Lay the wedges cut-side down and make thin cross-sectional slices of each piece. After cutting a cauliflower wedge about halfway, turn the piece and chop the rest of the wedge into bite-size florets. This cutting technique provides different textures of cauliflower.
- Peel the carrot and cut it on the bias into thin slices about 2 inches long.
- Halve and peel the onion. Cut half moon slices of onion.
- Mix all the vegetables together and season with the Mustard Fenugreek Masala, black salt, chili powder, and kosher salt. Set the vegetables aside for 2 to 4 hours.
- Combine the tomato paste, sugar, vinegar, ginger, and chili powder in a medium saucepan on medium-high heat. Bring to a boil, lower the heat, and simmer for about 15 minutes, stirring occasionally. Remove from the heat.
- Combine the flour and cornstarch in a large bowl. Pour 5 cups of water into the bowl a cup at a time and mix with a large whisk until a thick runny pancake batter consistency is reached.
- Heat the oil for deep-frying to 300°F in a heavy-bottom pot. Check the temperature with a thermometer. Dip the cauliflower mix into the batter in batches and drop into the hot oil. Use a mesh "spider" or slotted spoon to move the cauliflower mixture around to keep it from forming large clumps. When the mixture begins to lightly brown-about 3 minutes-remove and place the cauliflower on paper towels to drain any excess oil. Continue cooking the cauliflower mixture in batches. Compost any excess batter.
- Increase the heat in the fryer to 375°F. Check the temperature with a thermometer. Drop the fried cauliflower mix back into the hot oil for about 5 minutes, until golden brown and crispy. Remove the cauliflower from the oil. In batches, toss the cauliflower mix in a metal bowl with the sweet and sour sauce. Garnish with the cilantro.
CAULIFLOWER MANCHURIAN
Make and share this Cauliflower Manchurian recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and drain cauliflower florets.
- Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste.
- Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.
- Heat sufficient oil in a kadai.
- Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper.
- To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste.
- Add the chopped capsicum and onion.
- Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes.
- Add the vinegar, MSG, sugar and adjust salt to taste.
- Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling.
- Add the fried cauliflower florets.
- Mix well to coat and cook for two minutes more.
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- 2. Place a wok or large, non-stick skillet over medium-high flame. Pour in vegetable and sesame oils. Once hot, add in onions and then the ginger, garlic and chiles. Sauté for about 2 minutes. Next, add in the bell peppers and continue sautéing.
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