Caulifower Manchurian is made from Cauliflower florets also known as Gobhi. Its supposed to be a Chinese recipe, but with everything here that gets indianised, this recipe has also got indianised. I have never heard of the chinese making caulifower manchurian. Anyways, this recipe is a popular recipe and here are the details 
Ingredients you will need for the Caulifower Manchurian:
1 medium cauliflower
1 small bunch finely chopped spring onion
2 tsp finely chopped ginger
1 tsp finely chopped garlic
1/4 tsp pepper powder
2 green chillies
1 tbsp soya sauce or more if desired
1/4 cup refined flour, maida or all purpose flour
3 tbsp cornflour
3 tbsp oil
1 1/2 cups water
salt or ajinomoto
Method to make the Gobhi Manchurian:
Firstly clean and break the Cauliflower in big florettes. Boil water with salt and keep the florettes in the salted water for 15 minutes. You can also boil the cauliflower for 3-4 minutes in plenty of salted water.
Drain and dry on a clean cloth.
Make a batter out of refined flour and 2 tablespoon cornflour. Add 1/4 tsp each of ginger, garlic and pepper powder along with salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add the remaining ginger, garlic and slit green chillies and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups of water and bring to a boil.
Add 1 tablespoon cornflour to 1/4 cup water and dissolve well. Make sure there are no lumps.
Gradually add to the gravy and stir continuously till it resumes boiling. Keep on stirring the gravy while adding the cornflour paste.
Boil till the gravy becomes transparent. Add the fried florettes and the soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Tips for the Caulifower Manchurian:
This recipe is for gravied manchurian. You can make dry manchurian by not adding water. Instead of water you add the fried florettes, spring onions and soya sauce. Sprinkle 1 teaspoon cornflour on the florettes and stir fry for 2 minutes. Serve hot with chilli-garlic sauce or tomato sauce. The dry caulifower manchurian can be served as a starter or a side vegetable.
Fry the caulifower florettes in oil which is neither too hot nor warm.
You can substitute dry red chillies instead of green chillies. Just crush them and use.
You could also use fine strips of capsicum in the recipe.
Ajinomoto can be completely avoided in the recipe or used sparingly.
If you like the taste of red chilli sauce or tomato sauce, you could use these sauces too.
Ingredients you will need for the Caulifower Manchurian:
1 medium cauliflower
1 small bunch finely chopped spring onion
2 tsp finely chopped ginger
1 tsp finely chopped garlic
1/4 tsp pepper powder
2 green chillies
1 tbsp soya sauce or more if desired
1/4 cup refined flour, maida or all purpose flour
3 tbsp cornflour
3 tbsp oil
1 1/2 cups water
salt or ajinomoto
Method to make the Gobhi Manchurian:
Firstly clean and break the Cauliflower in big florettes. Boil water with salt and keep the florettes in the salted water for 15 minutes. You can also boil the cauliflower for 3-4 minutes in plenty of salted water.
Drain and dry on a clean cloth.
Make a batter out of refined flour and 2 tablespoon cornflour. Add 1/4 tsp each of ginger, garlic and pepper powder along with salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add the remaining ginger, garlic and slit green chillies and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups of water and bring to a boil.
Add 1 tablespoon cornflour to 1/4 cup water and dissolve well. Make sure there are no lumps.
Gradually add to the gravy and stir continuously till it resumes boiling. Keep on stirring the gravy while adding the cornflour paste.
Boil till the gravy becomes transparent. Add the fried florettes and the soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Tips for the Caulifower Manchurian:
This recipe is for gravied manchurian. You can make dry manchurian by not adding water. Instead of water you add the fried florettes, spring onions and soya sauce. Sprinkle 1 teaspoon cornflour on the florettes and stir fry for 2 minutes. Serve hot with chilli-garlic sauce or tomato sauce. The dry caulifower manchurian can be served as a starter or a side vegetable.
Fry the caulifower florettes in oil which is neither too hot nor warm.
You can substitute dry red chillies instead of green chillies. Just crush them and use.
You could also use fine strips of capsicum in the recipe.
Ajinomoto can be completely avoided in the recipe or used sparingly.
If you like the taste of red chilli sauce or tomato sauce, you could use these sauces too.
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