Recipe

Gluten-free Vegan Gobi Manchurian Cauliflower Recipe
Ingredients
1 medium cauliflower cut into florets (small or medium)
1 cup your favorite gluten-free flour*
1/2 cup corn starch
1 tablespoon gluten-free tamari OR coconut aminos
1 1/2 inch fresh ginger, peeled and grated with a microplane
1 tablespoon white scallion paste (white part of scallion ground up in food processor or blender)
1 teaspoon white pepper (or black pepper)
3/4 cup water to make a thick batter
oil to deep fry the cauliflower florets

Sauce:
3 tablespoons Sesame Oil or other nicely flavored oil
1 whole garlic clove
1 tbsp grated ginger
1 diced scallion
1 medium onion, finely chopped
1 bunch spring onion, separated into green and white parts
1 cup water
1/2 cup ketchup
1 tsp. vinegar (I used white wine, rice vinegar would work too)
1 tsp. srirachi sauce
2 tbsp. gluten-free tamari or coconut aminos
1 teaspoon brown sugar
salt to taste
1 teaspoon corn starch
2 tbsp water

Directions
Mix together your flours, corn starch, tamari, ginger, scallion paste (ground up in a mini food processor), white pepper and water. You want a thick batter, like pakora batter or a slightly thick pancake batter.

Immerse your cauliflower in boiling water, rinsing with cold water when they are crisp tender and then spinning dry in a salad spinner (or pat dry in a kitchen towel).

Cover a cookie sheet with a sheet of wax paper and then put a cooling rack on top of the cookie sheet for cooling your fried cauliflower.
Heat several inches of canola or other high smoke point oil to medium high in your favorite deep frying pan. I use a soup pot, but you could use a wok if you prefer. Dip dry cauliflower florets in your batter and pull out by the stem, trying to keep covered with batter. Drop carefully (watch out for splattering!) into your hot frying oil. Just put a couple in at a time, so that they don’t get crowded and stick together. Turn if needed to get both sides equally browned. When both sides are golden brown, carefully remove with a slotted spoon or mesh ladle and place on your cooling rack. Sprinkle with salt and continue until you have fried all of your cauliflower.

This fried cauliflower makes a delicious snack. Baby Yum loved stealing it from the rack and kept saying “more, more”. That girl loves her cauliflower!

If you want to really amp it up, prepare a sauce for the full Gobi Manchurian experience.

Whisk together liquid ingredients (water, ketchup, srirachi sauce, tamari) along with sugar and salt in a bowl.

Heat your 3 sesame oil in a wok. Add your garlic clove and let it brown, flavoring the oil. Turn once. When both sides are brown, remove the garlic from the oil. Add your grated ginger, and saute for a few seconds. Then add the chopped onions, and the white parts of the scallions. When the onion becomes translucent, add your liquid ingredients in the bowl to the wok. At medium heat simmer for about 3 minutes.

Whisk the corn starch with the water to make a cornstarch slurry and add to the pan, stirring in and letting the sauce begin to thicken. Toss in your fried cauliflower and fold into the sauce until each floret is coated in yummy sauce. To serve, sprinkle with the green onions and enjoy with rice or quinoa!

Notes
*I used a homemade Sorghum +potato or cornstarch +tapioca blend
Two cups sorghum flour
Two thirds cup potato starch, arrowroot or corn starch flour
One third cup tapioca rice flour

This makes 3 cups of gluten-free blend which you can use in regular gluten recipes to replace flour.