Dr Sunni’s Cauliflower Manchurian

Name: Dr Sunni’s Cauliflower Manchurian
Total time: 45 min
Cuisine: Indian
Ingredients: 1 medium cauliflower or 1 medium head of broccoli; ½ teaspoon chilli powder; ¼ teaspoon black pepper; 240 ml/8½ fl oz/1 cup water; Pinch of sea salt; 4 tablespoons cornflour/cornstarch; 4 tablespoons cornflour/cornstarch; 1 teaspoon dark soy sauce or tamari; 1 teaspoon dark soy sauce or tamari; Bunch of spring onions/scallions; Bunch of spring onions/scallions; 4 cm/1½ in piece root ginger; 3–4 cloves garlic; 1 red pepper (green or yellow work well too); 1 red pepper (green or yellow work well too); 1 red pepper (green or yellow work well too); 2 celery stalks; 1 tablespoon tomato purée/paste; 1 tablespoon tomato purée/paste; ½ teaspoon black pepper; 1 teaspoon rice vinegar (or white wine vinegar or apple cider vinegar); 2 fresh green chillies; 2 tablespoons olive oil; 1 tablespoon dark soy sauce or tamari; 1 tablespoon dark soy sauce or tamari; Your choice of cooked grain (such as basmati rice, short-grain brown rice or noodles), to serve; Your choice of cooked grain (such as basmati rice, short-grain brown rice or noodles), to serve; Your choice of cooked grain (such as basmati rice, short-grain brown rice or noodles), to serve; Your choice of cooked grain (such as basmati rice, short-grain brown rice or noodles), to serve; 1 teaspoon rice vinegar (or white wine vinegar or apple cider vinegar)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“This is a favourite restaurant dish in India, its popularity demonstrating the growing interest in fusion food there. It’s great as a first course but it’s usually served as a main course alongside hakka noodles or fried rice. This recipe is less oily and greasy than many versions you get in restaurants, but it’s just as flavoursome and satisfying. Enjoy.”

Ingredients

Asia
India
Starter
Main course
Gluten-free
Vegan

Ingredients

Method