Coat crispy air fryer gobi (cauliflower) in a sweet, spicy Manchurian sauce for a bold and satisfying Indo-Chinese recipe that happens to be vegetarian and gluten-free!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main, Main Course
Cuisine: Asian, Chinese, Indian, Indo-Chinese
Servings: 6servings
Calories: 141kcal
Author: Sommer Collier
Ingredients
1headcauliflowercut into small 1 X 1 ½ inch florets
Preheat the oven or air fryer to 400°F. If using the oven, set out a large rimmed baking sheet.
Chopped cauliflower florets into small 1 X 1 ½ inch florets.
Set out a mixing bowl. Move the chopped cauliflower to the mixing bowl, then sprinkle with cornstarch, beaten egg, and 1 tablespoon of sesame oil. Toss well to make sure every floret is coated in these three ingredients.
Oven method: Spread the cauliflower florets out on the baking sheet. Bake for 10 to 12 minutes, until cooked through but still firm and crispy.
Air fryer method: Place the cauliflower florets in the hot air fryer basket. Air fry for 10 to 12 minutes, shaking vigorously in the middle, until the florets are cooked through, but still firm and crispy.
Meanwhile, prepare the sauce. Set a large skillet over medium heat. Add the remaining 1 tablespoon of sesame oil to the skillet, followed by the scallion whites, grated ginger, and minced garlic. Stir and sauté for 1-3 minutes until the onions are softened. Then stir in the sweet chili sauce, ketchup, soy sauce, and crushed red pepper. Stir until the sauce is warm and thick.
Once the cauliflower florets are roasted, gently dump them into the Manchurian sauce and stir to coat. Being careful not to break them apart.
Sprinkle the scallion greens over the top of the Gobi Manchurian followed by a sprinkling of sesame seeds. Serve warm!
Video
Notes
I love to meal prep this recipe! Leftovers will keep well for up to 5 days in the fridge in an airtight container.