Gluten-Free Gobi Manchurian
Indulge in the bold and zesty flavors of **Gluten-Free Gobi Manchurian**, a healthier twist on the beloved Indo-Chinese classic. This recipe transforms crispy cauliflower florets, coated in a perfectly seasoned rice flour and cornstarch batter, into a savory delight that’s pan-tossed in a tangy, gluten-free soy sauce glaze. Vibrant bell peppers and aromatic garlic add depth and crunch, while a touch of chili sauce delivers just the right amount of heat. Ready in under 45 minutes, this crowd-pleasing dish is perfect as an appetizer or a flavorful side. It’s entirely gluten-free and brimming with robust flavors, making it an irresistible addition to your table. Garnish with fresh green onions for a stunning presentation, and enjoy it straight from the skillet while it’s hot and crispy!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 0.5 cup Rice flour
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Water
- 2 cups Vegetable oil
- 4 cloves Garlic
- 2 stalks Green onion
- 1 medium Bell pepper
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Chili sauce
- 2 tablespoons Ketchup
- 2 teaspoons Cornstarch
- 0.5 cup Water
Instructions
Cut the cauliflower into medium-sized florets and wash thoroughly.
In a mixing bowl, combine 0.5 cup rice flour, 0.5 cup cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Gradually add 1 cup of water to make a smooth batter.
Heat 2 cups of vegetable oil in a deep frying pan over medium heat.
Dip each cauliflower floret into the batter, ensuring it's well-coated, and carefully place them in the hot oil. Fry in batches until golden brown and crispy. Remove and drain excess oil on paper towels.
In another large skillet, heat 1 tablespoon of oil over medium heat. Add finely chopped 4 cloves of garlic and sauté until golden brown.
Add 2 stalks of chopped green onion (reserve some for garnish) and 1 diced bell pepper, stir-frying for about 3 minutes until they are slightly tender.
Mix 3 tablespoons gluten-free soy sauce, 2 tablespoons chili sauce, and 2 tablespoons ketchup in a bowl.
In a separate small bowl, dissolve 2 teaspoons cornstarch in 0.5 cup water to make a slurry.
Add the sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.
Add the fried cauliflower florets to the sauce, tossing to coat them evenly.
Cook for another 2-3 minutes until the cauliflower is coated well with the sauce.
Garnish with reserved green onions and serve immediately while hot.
Nutrition Facts
Calories |
4268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.6 g | 539% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 269.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6354 mg | 276% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 22.1 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
