Name: Gobi Manchurian
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Chinese, Indian
Ingredients: 1 cauliflower broken into small florets; 50g plain flour; 25g cornflour; ½ tsp ground turmeric; 1 tsp sesame oil; cooked rice to serve; 1 tbsp groundnut oil; 2 garlic cloves crushed; thumb-sized piece of ginger finely grated; 1 red chilli sliced, plus extra to serve; 4 spring onions chopped, plus extra to serve; 1 green pepper chopped; 2 tbsp soy sauce; 2 tbsp tomato ketchup; 1 tbsp rice vinegar; 2 tbsp chilli sauce; 1 tsp sesame oil; 1 tbsp honey

Gobi Manchurian in a wok with a full plate and spring onions on the side

1 cauliflower
broken into small florets
50g plain flour
25g cornflour
½ tsp ground turmeric
1 tsp sesame oil
cooked rice
to serve

SAUCE

1 tbsp groundnut oil
2 garlic cloves
crushed
thumb-sized piece of ginger
finely grated
1 red chilli
sliced, plus extra to serve
4 spring onions
chopped, plus extra to serve
1 green pepper
chopped
2 tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp rice vinegar
2 tbsp chilli sauce
1 tsp sesame oil
1 tbsp honey

Method

step 1
Heat a pan of water until boiling then blanch the cauliflower florets for 1 min and drain.
step 2
Heat the oven to 200C/180C fan/gas 6. Put the flour, cornflour and turmeric in a bowl, season really well then stir in 7 tbsp of cold water and the sesame oil to make a thick batter.
step 3
Toss the florets in the batter, then shake off any excess batter and arrange on a non-stick baking tray. Roast for 20 mins, turning once, until golden and crisping up.
step 4
Meanwhile, make the sauce. Heat the groundnut oil in a wok and stir-fry the garlic, ginger, chilli, spring onions and pepper for a few mins until the peppers are softened a little.
step 5
Stir in the remaining sauce ingredients and heat for a minute, then toss with the cauliflower. Serve with rice and garnish with extra chilli and spring onions.