**The Art of Making Manchurian Cauliflower**

When it comes to making Manchurian cauliflower, one needs to understand the importance of starting with the right ingredients and techniques. As we begin, make sure you have all your ingredients ready and within reach. You'll need some cauliflower, onions, peppers, soy sauce, vinegar, ketchup, ginger, garlic, oil, salt, and any other desired seasonings.

First things first, preheat your oven to 400°F (200°C). Next, take a large bowl of cauliflower florets and drizzle them with a tablespoon or two of oil. Sprinkle some salt over the cauliflower and toss it around until everything is well coated. You'll also want to add any other seasonings you're using at this point. Now that we've got our cauliflower all prepared, let's talk about how to cook it.

To cook the vegetables, simply place them on a heat-proof surface or baking sheet in the oven. This will help prevent any accidental burns while we prepare the sauce. As the cauliflower cooks, take some time to make the Manchurian sauce. In a blender or food processor, combine soy sauce, vinegar, ketchup, ginger, garlic, and any other desired seasonings. Blend until everything is well combined and smooth.

Once our vegetables are cooked, it's time to mix them with the sauce. Take your cauliflower and onions and add them to a bowl (or directly into the serving dish). Pour the Manchurian sauce over the top of the cauliflower and mix everything together until everything is coated in the delicious sauce. Don't worry if you're not sure how much sauce to use at first - it's always better to start with a little and add more as needed.

Now that our sauce is mixed, let's talk about presentation. If you're serving this dish for company, be sure to take your time and make everything look its best. You can serve the Manchurian cauliflower as an appetizer or side dish, or even just as a simple salad. Just remember, most of your guests have probably never had it before, so they may not know what to expect.

Finally, let's talk about serving the dish. If you're feeling fancy, you can create impromptu kebabs using some toothpicks and the remaining sauce. This will add an extra touch of elegance to the presentation. Alternatively, simply serve the Manchurian cauliflower as is - it's a delicious and flavorful dish that's sure to impress.

**Tasting the Dish**

Now that we've made our beautiful Manchurian cauliflower, it's time to take a bite. Make sure you're getting a mix of everything in one bite: pepper, cauliflower, sauce, onion, and garlic all combined. And don't be afraid to use a little extra soy sauce if you find that the dish needs a bit more flavor.

One thing that sets this dish apart from others is its subtle sweetness. The ketchup adds just enough sweetness to balance out the tanginess of the vinegar and the savory flavors of the soy sauce. It's also worth noting that the ginger and garlic add depth and complexity to the dish without making it too spicy.

As you take your first bite, be sure to appreciate the way everything comes together in perfect harmony. The cauliflower is tender and slightly sweet, while the onions and peppers add a nice crunch and freshness. And of course, there's the sauce - that delicious blend of soy sauce, vinegar, ketchup, ginger, garlic, and other seasonings that brings it all together.

In short, this Manchurian cauliflower is a true delight. It's easy to make, packed with flavor, and perfect for anyone looking to try something new. So go ahead, give it a try - I promise you won't be disappointed!

"WEBVTTKind: captionsLanguage: enI'm urbishi and today you and I are going to make airfryer Gobi Manchurian this is going to  be a dish made with very very simple everyday ingredients that's not going to taste like  anything you've had before but it's going to be something you love it's a very easy dish to make  it has a lot of color and just the right amount of spice in it the first thing you're going to do for  this is you're going to take a head of cauliflower and chop it up you want to end up with four cups  of cauliflower I like to eat I don't necessarily like to prep so sometimes I buy those pre-cut  pieces of cauliflower and you absolutely can the only thing you need to do is you need to make  sure that all of the pieces of cauliflower you end up with are about the same size  so you want to get this guy out just basically take your knife chop through the middle and then  let's get rid of the inside core here okay when you do that the florets start to fall  off automatically and then you can either break these up or you can just slice through the only  thing you have to worry about is they all need to be of the same size that's it other than that they  don't need to be pretty go ahead and press pause right now finish cutting up your cauliflower when  you've got four cups of evenly sized florets come back and we'll cook the rest togetherokay so look at this this is what I did with the florets they're a fairly decent size now  I have to tell you cauliflower takes a surprisingly long uh amount of time  in an air fryer so don't try to do this last minute thinking the cauliflower is  going to cook very easily it's not you are now however going to add some other things  to make this even yummier and prettier so we're going to chop up an onion now  when I say chop I mean like pretty decent sized large pieces okay so I'll show you what I meango ahead and chop your onion in half get rid of the skin get rid of this cute pigtail we don't  need it and then you're looking for pieces like about that big you see those so these  are pretty sizable chunks you don't want the onion to burn and wear down to nothing so make  make generous pieces out of it it's still going to cook it's going to be in there for a whileyou're putting that in with a cauliflower and then we're going to add some pepper now  you have a choice as to what type of pepper you like I like to get different colors in  not only is it pretty but they actually taste a little bit different and that whole you know  mix tastes good however if you just have one color use one color it's all going to taste  good anyway you want to get this out go ahead and deseed your pepper take the membranes out  and then let's chop up some pepper in here okay again you're making large big chunks of itokay they don't have to be pretty honestly they're  all going to shrivel a little bit in any case but we're gonna do thatokay these orange ones you know the other thing that works really well in this actually is those  little colored baby Peppers you know the ones that come in a plastic bag in the grocery store  and they'll have like three or four different colors those are really easy you just have to  kind of kind of cut them in half and throw them in and that's a much faster way to get this prep also  all right let's put some green in just because we have it and it's going to be yummy and pretty  once I'm done with this we are going to put some oil in here and I know there's some of you who are  going to ask me isn't the whole point of airfryer cooking that we get to do it with low oil let me  tell you a secret airfryer cooking works best when either what you're cooking naturally has some oil  in it like chicken wings like burgers like meat like pork roast like ribs things like that if  you're making something that has no oil like a vegetable and you don't put any oil at all what  you're going to have is shriveled up dried looking vegetables it's not pretty you want a little bit  of oil just keep in mind this dish if it were made traditionally you would now be creating a batter  and you would be deep frying it but really all of the flavors in the sauce so we're not going  to do that we are going to put some oil but it's going to be so much less than deep frying  it that you're going to get the health benefit as well as the taste so pour some oil over thisand then we're gonna put some salt in here's something that you can do ahead of time for example if you want to prep the night  before oftentimes what I'm doing is you know most of my airfryer recipes only  take 10 minutes to cook while they're cooking I'll prep the next day's meal so like I could  make this in a Ziploc bag or in this bowl and just set it aside you're going to put  some turmeric for color as well as for taste in this now normally I'm a big fan of using  your hands to stir unless you like yellow hands I would not do that so use either  gloves or just toss it gently and I would also advise you to try to use a glass bowl or so or  wash your plastic Bowl right away otherwise you're going to have turmeric stains on itokay so if you bought a whole head of cauliflower and it turns out to be more than four cups don't  sweat it just kind of eyeball it increase the oil if you want you want a light glisten do you  guys see that see how there's a light glisten of oil on it and there's a little bit of salt on it  that's how you know you're ready to go okay don't sweat it because this whole thing is  going to get bathed in a delectable sauce and no one is going to know any better okay so here we  go we are now going to put this in our basket so this is going to go directly into your basket if  you've never used an air fryer before there are two portions to this one of them is this basket  that pops straight out it's got vents this is how the air circulates and this is kind  of the container all the excess oil and spices and everything are going to fall down here not  only does it make it healthy it makes cleaning up a whole lot easier you want to put it in this  okay and that's also by the way part of why you left the florets whole if you cut them too thin  they're going to fall through the holes and that's not really a very good very good look so make  sure whatever type of air fryer you have that the cauliflower is going to sit in it okay here we gospread it out as much as you can you want there's no way to avoid overlap for this  dish you're just gonna have to kind of stir but this these vegetables are going to shrink  down do a lot less than it looks in here so plan plan accordingly when you make it all right 400  for 20 minutes and while that cooks you and I are going to make a sauce together so let me set this  all you need to do with your air fryer turn it on find how you set the temperature for this  recipe we are going to do 400 and we're going to do it for 20 minutes and press start okay so we're  going to make the sauce while that cauliflower is cooking the first thing we're going to start with  is a little bit of ginger and garlic so you want to mince this smash it get the clothes out you  just need a little bit because you're not making a ton of sauce for this one get all the skin out and  we're going to mince the ginger and we're going to mince some garlic in here these things are going  to add a nice fresh flavor to it they're not going to be cooked so they'll be a little bit pungent  and that adds to sort of the tartness of that dish okay so go ahead and mince your garlic nowand then we're going to do our Ginger we're not peeling our Ginger if you watch my other recipe  videos on Food Network kitchen you'll see we I never peel the ginger and I've been doing  that all my life and I'm still alive to tell you about it so don't worry about that peel  okay chop this and we're good to goalrighty then now I want you to understand how this dish came about  when the Haka Chinese moved to India they had to make their Cuisine with whatever spices and  aromatics were available in India so they modified their Cuisine so when you talk about Indian  Chinese food it is like Chinese food no Chinese person has ever had in their home country but when  you say Indian Chinese this is the type of stuff we're talking about so it's a weird combination  of flavors but my followers have a hashtag which is hashtag trust orbashi and there's a reason for  it if I'm giving you a recipe it's been tested by me and by several other people so do this  with confidence it's going to taste fantastic we're gonna put the ginger and garlic in hereand now we're gonna add the other stuff I'm going to start with ketchup  yes you use ketchup in this recipe so good three tablespoons or so  I have to admit I sometimes put spicy ketchup because there's no such thing as too spicy for  me I probably burned every taste butter in my mouth years ago two tablespoons of soy saucehere's where we're gonna now add some rice vinegar if you don't have rice vinegar I would suggest you  try apple cider vinegar it's a little less tart than white vinegar if you don't have it use the  white vinegar nobody's gonna notice that slight difference in taste I'm a big believer in using  whatever you have in your kitchen you know most of us don't run out to buy an ingredient for one  recipe do we I don't all right you're going to stir the sauce up really really well it's going  to be a little bit on the liquid side and that's fine what you do want to do is you want to make  this while the cauliflower is cooking so that the flavors have a little time to marinate okay and as  I said earlier cauliflower takes about 20 minutes when you're done with your sauce you probably have  about 15 minutes left to go so let's have a look at the sauce that's what that sauce looks like  and if you smell it you'll realize it's actually going to taste pretty good so take a sniff because  cooking a lot of cooking is about the way it looks and the way it smells right so  enjoy that there's the sauce okay there are 15 minutes left on the cauliflower so you guys go  ahead and press pause when the cauliflower is cook come back in and we'll pick up from thereokay let's check on our cauliflower and see how it's doing there you go this cauliflower  is just about perfect you see there are not not very many burnt spots or anything you know how  sometimes when you broil cauliflower it Cooks unevenly the airfryer does an excellent job of  this the turmeric colors come to the Forefront because it got cooked it's a it's a beautiful  yellow and now the peppers are really sticking out there so you just made something pretty and  you haven't even Sauced it yet it's only going to get better put this on a heat proof surface  so you don't burn everything and now we are going to take this cauliflower and mix it with the sauce  okay so a lot of times I don't bother with an extra bowl because I don't want to wash it you  can definitely just pour the sauce on there if you like but if you're presenting this for  company you want to make sure it's properly coated in the sauce go ahead and empty this into a bowllook at that see the onion is perfectly cooked the peppers are cooked the cauliflower is nice and  tender and that oil we put in has really helped us crisp up the outsides of the food in herenow that sauce you made earlier that's what's going to go on it I guess this is the part that  makes it Manchurian because it's got soy sauce I'm not really sure all I know is it's a it's  a very commonly made dish in Indian restaurants in India I don't see very many restaurants here  that have it so when you serve it you can say this is an authentic dish from India  and if you have Chinese guests maybe just don't tell them that it's supposed to be Chinese because  they'll have very different expectations let me tell you what it tastes like the ketchup has that  nice slight sweetness the vinegar adds a little bit of Tang the soy sauce adds a little bit of  saltiness you don't need a whole lot of salt so it's like this sweet spicy salty mixture doesn't  that just sound perfect that sounds perfect to me all right mix this up now be careful to use a very  light hand that cauliflower is cooked you don't want cauliflower mush when you're done in fact if  you're not sure about about your ability to handle this lightly just toss it okay otherwise you use  a spoon and get after it and the cauliflower is going to Mush down and we are ready to Plate this  so see how simple that was we cooked the vegetables with just a little bit  of seasoning on it we made the sauce we mixed it and we are ready to serve thisthat one is for the cat as they sayno I'm not going to feed this to my cat it's just a saying before you write to  me and say don't feed cauliflower to cats all right get all this last bit of goodness  in there pile it up and then I'm going to talk to you about how we serve this okaythere you go there's your dish let me wash my hands and clean  up a little bit and then I'll talk to you about what goes with this  okay so now you have some choices you can serve this as an appetizer if you're gonna do that find  yourself some festive little toothpicks and just put a little thing of toothpicks and people can  come get it you can serve it as a side dish or you can just serve it you know as a side salad you if  you would just pretty much you can do whatever you want with it because most of your guests  have probably never had it they're not going to have any opinions about it however it is now time  for the cook to reward himself or herself and we're going to do that by taking a bite  make sure you get some pepper and some cauliflower and some sauce and some onion all in one bite I'm  making like these impromptu kebabs over here you probably don't need to get that fussy but we willum yes if you've got people that say they don't like cauliflower feed them this they might very  well change their minds it's got a sweetness to it the other vegetables complemented well  you can actually taste a little bit of the ginger in the garlic which makes it  taste very very sort of well flavored it's not spicy it's just well spiced\n"