Vegan Roasted Cauliflower Head with Manchurian Sauce


I love Indo-Chinese cuisine. It’s the perfect blend of spice with sweetness and tanginess. You can also be extremely creative in fusion cooking. So, I proceeded to make my own version of Cauliflower Manchurian, except this recipe does not soak itself in cups of oil. Enjoy!

Vegan Roasted Cauliflower Head with Manchurian Sauce


For the roasting:

Cauliflower- 1, cleaned with the base cut off
Rice flour- 3 tbsps
Turmeric- 1.5 tbsps
Red chilli powder- 2 tbsps
Pepper- 2 tbsps
Water- 2 tbsps, add more if necessary
Salt- generously

For the Manchurian Sauce:

Onion – 1, diced
Green pepper- 1, diced
Tomato- 2, chopped
Green chilli- 4, chopped
Green onion- 3, chopped
Cilantro- chopped
Tamari sauce- 2 tbsps
Sambal Olek- 2 tbsps
Rice wine vinegar- 1 tbsp
Salt- to taste
Pepper- to season
Oil- 1 tbsp


  1. Preheat the oven to 400F. Combine the rice flour, with turmeric, chilli powder, pepper, salt, and water. Make a thick marinade and dunk the cauliflower head down into this. Coat the cauliflower completely and roast for 50 mts-1 hour.
  2. Heat the oil in a wok and add the onions. Once the onions are sauteed, add the green chillies and green pepper. Mix throughly and then add the green onions and tomato. Cover and reduce heat and let this mixture simmer. Now, add the tamari sauce followed by the sambal olek. Check for salt and add more only if necessary. Add pepper and the vinegar. Once the sauce is thick, add the cilantro.
  3. Transfer the roasted cauliflower onto a plate and spread the sauce generously over and around the cauliflower. Serve hot with a side of rice or noodles.



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