Cauliflower Manchurian on Bed of Asian Cabbage Coleslaw
Air fried cauliflower coated with chili ginger garlic sauce and served on asian cabbage coleslaw
Ingredients
Air fried cauliflower dry coating
- 4 cup Cauliflower Florets wash and dry
- 1 tbsp Rice Flour
- 1 tbsp Corn Starch
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
Air fried cauliflower wet coating
- 3 tbsp Rice Flour
- 3 tbsp Corn Starch
- 2 tbsp Soy Sauce
- 1 tbsp Sriracha Sauce
- 1 tbsp Rice Vinegar
- 2-3 tbsp Oil
- ¼ cup Water more or less for right cake batter like consistency
Sauce for coating cauliflower
- ½ cup Chopped Cilantro chopped stems separated from chopped leaves
- ½ cup Chopped Scallions chopped white part separated from shopped green part
- 1 tbsp Grated Ginger
- 1 tbsp Minced Garlic
- 1 tbsp Chopped Serrano Pepper
- 1 tbsp Corn Starch
- 1 tbsp Rice Vinegar
- 1 tbsp Sriracha Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Tomato Ketchup
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
- ¾ cup Water
- 3 tbsp Oil
Asian cabbage coleslaw
- 1 cup Shredded Cabbage shredded long way, so they look like long strings
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- 1 tbsp Rice Vinegar
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
Instructions
Asian cabbage coleslaw
- Mix shredded cabbage, salt, pepper and rice vinegar. Massage the cabbage with your hand for a minute.
- Add chopped cilantro and scallions. Mix it well.
Air fry cauliflower
- Preheat air fryer on 360° F or oven on 375° F.
- Cut wash and dry cauliflower florets. It is important that the florets are dry.
- Mix dry coating ingredients lists above except cauliflower florets.
- Toss cauliflower florets in the dry coating mix. Keep it aside.
- Mix wet coating ingredients listed above except water.
- Slowly add little water at time to make thick batter (like cake batter consistency).
- Coat each cauliflower with the batter and place them either in air fryer tray or baking tray.
- Air fry them for 12 minutes, tossing in the middle. Or bake them for 20-25 minutes tossing in the middle.
- Once air fried or baked, keep them aside.
Sauce for coating cauliflower
- Heat 2-3 tbsp of oil in shallow wide pan.
- Once hot, saute ginger, garlic, serrano, cilantro stems and white part of scallions for 2-3 minutes or until the raw smell of garlic goes away.
- Add ½ cup of water, ¼ tsp of salt and ¼ tsp of black pepper powder to the pan. Bring it to quick boil.
- While waiting for the boil, In a bowl mix ¼ cup of water, 1 tbsp of corn starch, 1 tbsp of sriracha sauce, 1 tbsp of rice vinegar, 2 tbsp of soy sauce and 2 tbsp of tomato ketchup. Mix it very so there are no lumps.
- Once the water in the pan is boiling, slowly add corn starch mix while stirring constantly.
- Keep stirring and cooking the sauce until it thickens and changes color to deep brown.
- Add air fried/baked cauliflower, chopped cilantro and chopped scallions to the sauce.
- Mix everything well and carefully until all the cauliflower forests are coated with the sauce. Taste and fix the salt and pepper as needed.
Plating
- Place the cabbage coleslaw on a plate.
- Pock each hot cauliflower florets with a toothpick and place them on the bed of asian cabbage coleslaw!
