Cauliflower Manchurian (Gobi Manchurian)

Ingredients

• 1 medium sized cauliflower
• 1/2 cup all purpose flour (rice or arrowroot flour for a gluten-free option)
• 1/2 cup corn flour
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• Water (around 3/4 cup)
• Vegetable oil for deep-frying
• 2 tablespoon vegetable oil
• 3 garlic cloves
• 1/4 cup spring onion
• 1 cup green pepper (chopped)
• 1 tablespoon Sambal Oelek (or chili sauce)
• 1 teaspoon soy sauce (tamari for gluten-free option)
• 2 tablespoon tomato ketchup
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 1/4 cup water
• 1 teaspoon corn flour
• 2 tablespoon water
• Salt to taste

Instructions

• Cut or break the cauliflower into medium-size florets.
• Combine the flour, corn flour, white pepper, and salt in a mixing bowl. Mix and slowly pour water while mixing the batter. Keep adding water until you have a thickish batter (around 1/2 cup).
• Add the cauliflower florets into the batter and using a spatula, toss the florets until they are properly coated.
• Add oil to a saucepan or a pan for deep frying and heat over medium heat.
• When the oil is hot enough, add the battered cauliflower in batches so you don't overcrowd the pan. When golden, transfer to a plate with a paper towel and set aside.
• Heat some oil over medium heat in a wok or a big frying pan and add the spring onion, chopped green pepper and chopped garlic.
• Stir for a few minutes and then add ketchup, soy sauce, Sambal Oelek, sugar, and white pepper.
• Add water, stir and cook for a few minutes.
• Dilute the corn flour in the water and add to the wok. Cook for a further 2-3 minutes and remove from the cooker.
• Add the deep-fried cauliflower florets into the sauce, mix well and serve.