Air fryer recipe · Mains
Air-Fryer Manchurian Cauliflower Gravy
Crisp cauliflower drenched in a rich, dark Manchurian gravy with deep garlic warmth.
- 38 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 55kcal
- 1.5 gprotein
- 10.8 gcarbs
- 1.0 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets300 g
- Cornflour & maida5 tbsp
- Garlic & ginger1.5 tbsp
- Soy & chilli sauce2 tbsp each
- Vegetable stock1.5 cups
- Spring onion2 stalks
Method
Blanch and dry
Simmer the florets in salted water for 2 minutes, then drain and dry them thoroughly. This quick blanch softens the dense centres so they end up tender under the crisp coat, not raw and hard in the middle.
Batter the florets
Make a thick cornflour-maida batter with salt and pepper and coat each floret evenly, then let the excess drip off. A batter that clings in a thin film crisps into a shell, while pooled batter just clumps and stays doughy.
Simmer the gravy
Fry the garlic and ginger until fragrant, add the soy and chilli sauce, then pour in the stock with a cornflour slurry. Cook until glossy and lightly thickened so the gravy coats the florets without drowning them, then keep it warm and ready.
Ready the garnish
Slice the spring onion and keep it ready to scatter at the finish, and hold the gravy warm and glossy beside the fryer. Getting these ready lets you fold the florets in at the last moment, so the coating soaks up flavour while keeping some of its crunch.
Air-fry the florets
Lay the coated florets in a single layer, mist with oil and air fry at 200°C for 17 min, shaking twice, until golden and crisp. Stir the hot florets into the warm gravy at the last moment, scatter the spring onion over the top and serve.
