Low Carb Gobi Manchurian

Indulge in the irresistible flavors of Low Carb Gobi Manchurian, a healthy twist on the classic Indo-Chinese favorite! This guilt-free recipe swaps traditional batter for a coconut flour and egg coating, creating golden, crispy cauliflower florets baked to perfection. Tossed in a vibrant sauce made with soy sauce, garlic, ginger, and a hint of heat from green chilies, this dish seamlessly balances smoky, savory, and tangy flavors. Perfect as a low-carb appetizer or side dish, it’s packed with wholesome ingredients like red bell peppers and fresh cilantro for a burst of freshness. Quick and simple to prepare, this Keto-friendly Gobi Manchurian will become a go-to choice for anyone craving bold, Asian-inspired flavors without the carbs.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 0.5 cup Coconut flour
• 2 large Eggs
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 teaspoon Ginger
• 3 minced Garlic cloves
• 2 chopped Green chilies
• 1 medium, chopped Red bell pepper
• 2 tablespoons Soy sauce
• 1 tablespoon Vinegar
• 1 tablespoon Tomato paste
• 2 stalks, chopped Green onions
• 2 tablespoons, chopped Cilantro

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Break the cauliflower into bite-sized florets and set aside.

Step 3

In a mixing bowl, whisk together the eggs, coconut flour, garlic powder, onion powder, salt, and black pepper until smooth.

Step 4

Dip each cauliflower floret into the egg mixture, ensuring it is fully coated, then place it onto the prepared baking sheet.

Step 5

Bake the cauliflower florets in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden brown and crispy.

Step 6

While the cauliflower is baking, heat olive oil in a skillet over medium heat.

Step 7

Add the minced garlic, ginger, and green chilies to the skillet and sauté for 2-3 minutes until fragrant.

Step 8

Add the chopped red bell pepper and continue to sauté for another 3-4 minutes until the peppers soften.

Step 9

In a small bowl, mix together the soy sauce, vinegar, and tomato paste, then add this mixture to the skillet and stir well to combine.

Step 10

Let the sauce simmer for 2-3 minutes, then add the baked cauliflower florets to the skillet, tossing them gently to coat with the sauce.

Step 11

Cook for another 2-3 minutes to allow the flavors to meld and the cauliflower to absorb the sauce.

Step 12

Garnish with chopped green onions and cilantro before serving.

Step 13

Serve the Low Carb Gobi Manchurian hot as an appetizer or a side dish.

Nutrition Facts

Serving size	(929.7g)

Amount per serving	% Daily Value*
Calories	1026.4

Total Fat 62.7g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 372mg	0%
Sodium 4436.1mg	0%
Total Carbohydrate 87.7g	0%
Dietary Fiber 40.2g	0%
Total Sugars 23.3g
Protein 40.6g	0%

Vitamin D 82IU	0%
Calcium 263.4mg	0%
Iron 10.2mg	0%
Potassium 2795.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 15.1%

Carbs: 32.6%