Crispy panko-coated cauliflower florets are baked up and drenched in spicy gravy in this healthy vegan take on cauliflower Manchurian.
Photos by Emily Caruso
I don’t have a favorite cuisine. It’s too hard to pick one! So many foods from so many parts of the globe have such good qualities. If I’m asked what my favorite is I tend to go with whatever category the last delicious meal I’ve eaten belongs to, which means the answer changes quite a bit.
That’s why I love fusion dishes so much. The first time I was at an Indian restaurant and saw a section of the menu labeled “Indo-Chinese” dishes I was all “huh?” I assumed the chef dug Chinese food and was brilliant enough to incorporate Chinese elements into his Indian cooking. As luck would have it, that wasn’t the case. There’s lots of Indian-Chinese fusion out there, and it all tends to be pretty awesome.
Cauliflower Manchurian, or gobi Manchurian, as it’s more likely to appear on a restaurant menu, is a great place to start. On the one hand, you’ve got crispy cauliflower florets, which are deep fried if you get them at a restaurant. Very Indian. On the other hand, you’ve got spicy gravy with lots of soy sauce, scallions and chili peppers. Chinese influence. Bring ’em together and you’ve got your new favorite cuisine. That’s just what I did, only I made it a little healthier by baking the cauliflower. Head on over to Oh My Veggies for the full recipe.