It's a challenge to make a dish that satisfies every taste. If you have BBQ lovers and vegans in the same family--here's a recipe for you! Great as an appetizer or side. Our boys love it. 
  

MANCHURIAN CAULIFLOWER (vegan)

Serves 4-6

Many Indian restaurants serve this popular Chinese fusion dish. Yes, it is vegan, but hearty enough for BBQ lovers. It's slightly sweet so kids like it too. It should have at least a tiny kick—the heat is up to your use of red pepper or mild chile powder or paprika and black pepper, jalapenos or bell peppers.


1 large cauliflower (about 2 lbs.) in 1½-2” florets

Oil for frying


For the Sauce:

2 tablespoons canola oil

1 medium onion, finely chopped

6 cloves garlic, monced

2” piece of ginger, grated

1 mild long, green chile, small bell pepper, or 2 jalapenos, seeded and minced

1 tablespoon mild or hot chile powder or paprika

1 tablespoon soy sauce

4 tablespoons ketchup

Salt to taste

4 green onions, sliced finely

Cilantro (optional)


For the Batter:

1 cup all-purpose flour

¼ cup cornstarch

¼-½ teaspoon salt

¼ teaspoon black pepper


Rinse the florets and drain. Microwave in a covered glass dish for 7 minutes. Drain again. Heat the oil for frying in a wok or kadai over medium heat.

Heat the oil in a small saucepan and then add the onion. Saute for a few minutes until soft before adding the garlic and ginger. Add the minced pepper and stirfry for a minute before adding the chile powder or paprika. Stirfry for a few seconds and then stir in the soy sauce and ketchup. Cook over medium heat stirring constantly for a minute or two before adding the green onions. Taste for salt and heat. Set aside.

In a large bowl, stir together the batter ingredients, gradually adding a scant cup cold water, until smooth.Turn the heat to high under the oil and keep it high. Dip the larger pieces of cauliflower into the batter to coat evenly. Shake off excess batter and carefully place into the oil. Repeat with similar size pieces, but do not crowd. Fry for about two minutes and turn over. Both sides should be golden brown and crisp. Drain on paper towels. Repeat until all florets are fried and drained.

Remove oil from wok and add sauce. Fold in the cauliflower pieces, gently with a rubber spatula until coated. Serve immediately garnished with cilantro.