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  • Manchurian Roasted Cauliflower

    1 vote
    Manchurian Roasted Cauliflower
    Prep: 5 min Cook: 30 min Servings: 2
    by Michael Swiney
    20 recipes
    >
    Anyone want to know why an Indian dish is called Manchurian, which is Chinese? Well yawn through this while I bore you with my culture and cuisine genius: The cuisine is believed to have originated from the Chinese population of Calcutta, India and Chinese food is still popular there. At present, the Chinese population in Calcutta stands at approximately 2,000. Most of these people are of Hakka origin however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine.

    Ingredients

    • 1 head of Cauliflower
    • olive oil
    • 1 onion, finely chopped
    • 1 16 oz of canned tomatoes
    • 1 splash of red wine
    • 1 splash of balsamic vinegar
    • 3 tsp of sugar
    • 3 cloves of garlic, finely minced
    • 1 tsp chili powder

    Directions

    1. Pre heat oven to 400 degrees
    2. break down the cauliflower into florets
    3. Toss then in the olive oil (about 2 tbls or so) and lots of salt and pepper.
    4. Arrange in a single layer on a baking sheet and let the roast for about 30 minutes. Turn them once or twice
    5. In a little oil, fry the garlic and onion.
    6. Add the tomatoes and the juice
    7. Add a splash of red wine
    8. Add a splash of Vinegar
    9. Add the chilli powder
    10. Add the sugar
    11. Add some salt
    12. Bring to a boil and let it cook downs to about a cup.
    13. Add the roasted cauliflower to the pot
    14. Mix well
    15. Enjoy!

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