Day 26: Gobi Manchurian from Vegan Richa's Indian Kitchen
There’s an Indian restaurant that Steve and I occasionally go to that has the most ridiculously delicious Gobi Manchurian. It does not taste healthy at all. It doesn’t even taste like it has vegetables in it. It is magical how cauliflower takes on a meaty quality when roasted/baked/fried and covered in sauce. When I saw that Vegan Richa’s book had a recipe for a baked Gobi Manchurian, my hopes were high.
We were not let down by this recipe, though it can’t compare to the deep-fried dish we get at the restaurant. The sauce was savory, garlicky, and extremely spicy (for us). We order everything with mild spice. We’re those people. Not quite these people though. So this was a little much for us, but we both really enjoyed it. I would probably skip the green chili pepper altogether next time because the chili-garlic sauce adds plenty of heat. Next time I’ll also make more sauce because it didn’t quite cover all the cauliflower. When making a recipe with baked, battered cauliflower (like this recipe or cauliflower “wings”) I usually let it bake longer as well because it’s so much better if it’s as crispy as possible. Soggy batter is a let down. I added maybe about 10 extra minutes in the oven for these. This recipe is definitely a keeper!
