Thursday, March 9, 2017

Cauliflower Manchurian With BBQ Sauce

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This Cauliflower Manchurian is an Indo-Chinese spin on your traditional wing substitutes and it's to die for. The sauce is spicy, tangy and delicious while the cauliflower if fried crisp on the outside and tender on the inside.



  • 1/2 cauliflower, separated into bite-size florets
  • 3 green onions
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 1/2 inch ginger root chopped
  • 1/4 cup vegan BBQ sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sweet chili sauce (optional)
  • 1/2 cup gluten-free flour
  • 2 tablespoons cornstarch
  • Black pepper
  • Salt
  • Oil, for frying


  1. First, make the sauce by cooking chopped onions in some oil over medium heat until they turn transparent.
  2. Add chopped green onions, ginger, and garlic and cook this for another minute.
  3. Add BBQ sauce and cook this for a minute.
  4. Once heated through, add the soy sauce, vinegar, sweet chili sauce, and tomato paste. Cook on low heat for 1 min till all the ingredients are incorporated well.
  5. In a mixing bowl add your flour, cornstarch, salt, and pepper and mix this with water so it turns into a thick paste. You need to keep this mixture on a thicker side so that it sticks to the cauliflower and coats it nicely.
  6. In a pan heat oil for frying, dip the cauliflower florets in the flour mixture (make sure it covers all sides) and fry them on medium heat till they turn golden brown on all sides.
  7. Remove them from the pan and cool them on a paper towel.
  8. Mix the florets, the sauce, and the green part of the spring onions (chopped) together gently.
  9. Put the cauliflower in a serving bowl and garnish it with some more green onions and toasted sesame seeds.


Pallavi is a Vancouver, BC based Food Stylist and Photographer with a blog called Veggie Zest where she writes about vegan and vegetarian recipes illustrated by beautiful photos and easy step by step instructions. Having lived in over seven cities in past 15 years, her recipes are very global-infused with her Indian background. Her recipes and photographs have been featured in various magazines and other publications and she now works as a professional freelance food stylist, recipe developer, and food photographer.