Jaime's Manchurian Cauliflower

Crisp air-fried cauliflower florets tossed in a wok with garlic, ginger, onions, and capsicum, finished in a tangy Indo-Chinese sauce. A lighter, healthier take on the classic dry Manchurian — bold in flavor, perfectly crisp, and ready in under 30 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Toss cauliflower florets with cornflour, flour (if using), chili powder, pepper, ginger-garlic paste, salt, and 1 tbsp oil. (No watery batter this time — just a dry coating that clings lightly.)

Step 2

2. Preheat air fryer to 200°C (390°F).

Step 3

3. Air fry florets for 12–15 minutes, shaking halfway, until golden with crispy edges.

Step 4

1. Heat 2 tbsp oil in a wok on high heat.

Step 5

2. Add garlic, ginger, and chilies. Stir-fry until fragrant.

Step 6

3. Add onion and capsicum, stir-fry 2–3 minutes.

Step 7

4. Add soy sauce, ketchup, chili sauce, vinegar, and sugar. Mix well.

Step 8

Add roasted cauliflower, toss quickly so it gets coated but stays crisp.

Step 9

Garnish with spring onion greens.