Low Carb Gobi Manchurian
Elevate your weeknight dinners with this irresistible Low Carb Gobi Manchurian, a healthy twist on the beloved Indo-Chinese classic! Tender cauliflower florets are coated in a flavorful coconut flour batter, baked to golden perfection, and then tossed in a mouthwatering stir fry sauce made with garlic, ginger, soy sauce, and vibrant bell peppers. This gluten-free, keto-friendly recipe keeps carbs in check without compromising on its signature bold, spicy, and tangy flavors. Ready in just under an hour, this wholesome dish is perfect as an appetizer or a side, generously garnished with fresh green onions and cilantro for a pop of freshness. Delightfully crispy, packed with umami, and absolutely irresistible—this Low Carb Gobi Manchurian is the ultimate guilt-free comfort food!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 0.5 cup Coconut flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 teaspoon Ginger
- 3 minced Garlic cloves
- 2 chopped Green chilies
- 1 medium, chopped Red bell pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon Tomato paste
- 2 stalks, chopped Green onions
- 2 tablespoons, chopped Cilantro
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets and set aside.
In a mixing bowl, whisk together the eggs, coconut flour, garlic powder, onion powder, salt, and black pepper until smooth.
Dip each cauliflower floret into the egg mixture, ensuring it is fully coated, then place it onto the prepared baking sheet.
Bake the cauliflower florets in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden brown and crispy.
While the cauliflower is baking, heat olive oil in a skillet over medium heat.
Add the minced garlic, ginger, and green chilies to the skillet and sauté for 2-3 minutes until fragrant.
Add the chopped red bell pepper and continue to sauté for another 3-4 minutes until the peppers soften.
In a small bowl, mix together the soy sauce, vinegar, and tomato paste, then add this mixture to the skillet and stir well to combine.
Let the sauce simmer for 2-3 minutes, then add the baked cauliflower florets to the skillet, tossing them gently to coat with the sauce.
Cook for another 2-3 minutes to allow the flavors to meld and the cauliflower to absorb the sauce.
Garnish with chopped green onions and cilantro before serving.
Serve the Low Carb Gobi Manchurian hot as an appetizer or a side dish.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 23.3 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2795 mg | 59% | |
*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.
