Cauliflower Manchurian
Indo-Chinese street-food magic — crispy, tangy, and addictive
Crispy cauliflower florets tossed in a tangy, spiced Indo-Chinese sauce
Cauliflower Manchurian is one of the most beloved Indo-Chinese dishes in our repertoire. Tender cauliflower florets are coated in a light seasoned batter and fried until golden and shatteringly crisp, then tossed in our signature Manchurian sauce — a bold reduction of soy, ginger, garlic, spring onion, and house-made chilli paste. The interplay of crispy texture and sticky, umami-rich sauce is what makes this dish irresistible. Served dry-style or with a drizzle of extra sauce on the side.
Key Ingredients
- Fresh cauliflower florets
- Seasoned batter (rice flour, cornstarch, spices)
- Soy sauce
- Fresh ginger and garlic
- Spring onion
- House-made chilli paste
- Sesame oil
How We Make It
Double-Fried for Maximum Crunch
Florets are fried twice — once to cook through, once more at higher heat for an extra-crispy shell that holds up in the sauce.
Wok-Tossed Sauce
The Manchurian sauce is finished in a screaming-hot wok so the cauliflower stays crisp while absorbing every bit of flavour.
Fresh Aromatics Daily
We prep ginger, garlic, and spring onion fresh each morning — the backbone of authentic Indo-Chinese cooking.
Pairs Well With
Frequently Asked Questions
Is Cauliflower Manchurian vegan?
Yes — no dairy or animal products are used. It is naturally vegan.
Is it spicy?
It has a noticeable kick from our chilli paste. You can request mild preparation and we will dial back the chilli.
Is it gluten-free?
The soy sauce contains gluten. We do not currently offer a gluten-free version of this dish.
Can I get it as a main with rice or noodles?
Absolutely — it pairs beautifully with our Hakka Noodles or plain steamed rice.
More Signature Dishes
Ready to Try Cauliflower Manchurian?
Order online for pickup and delivery, or come dine with us at our Richmond, BC location.