Bring Out Quality Flavor with French’s Ketchup and Create Cauliflower Manchurian!


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With the Big Game in the horizon, everyone (including myself) is putting together their menu for the day. One item that will DEFINITELY be on my list is my specialty, Gobi (Cauliflower) Manchurian, which is an Indo-Chinese dish and the perfect fusion of the two cuisines. This dish is definitely a vegetarian/vegan version of buffalo wings, and it’s extremely flavorful thanks to French’s Ketchup


With Safeway nearby, I can always count on finding the produce and items I need right when I need them, especially when the Big Game MAY be about to start. You know you’ve been there! I can grab ALL the items for this dish and more all in one place! 


French’s Ketchup is my choice when it comes to ketchup because it contains no artificial colors and flavors. French’s Ketchup is also free from high fructose corn syrup, preservatives and GMOs (where possible). Not only does French’s Ketchup feed my family, they are partnered with Feeding America donating 10 million meals in 2017! The Big Game always gives me inspiration to create appetizers and meals to feed my family, and Gobi (Cauliflower) Manchurian definitely is that. It can be the PERFECT appetizer OR served over fresh, steamed rice as a meal. Both ways are a huge hit in my family!


Gobi (Cauliflower) Manchurian


Step 1: Gather ingredients. (Serves 3)

  • French’s Ketchup
  • Low-sodium soy sauce
  • Sriracha 
  • 1/2 Cauliflower
  • Gram flour or all-purpose flour seasoned with salt, pepper, and (optional) paprika
  • 1/2 Red onion
  • 1 inch ginger finely diced
  • 3 Garlic cloves chopped
  • Vegetable oil

Step 2: In a wok or dish you use for frying, add vegetable oil and heat at medium. Be cautious when frying as oil can spit when exposed to water, so please maintain distance and safety!

Step 3: Add about 1/2 cup of seasoned gram flour or flour of choice to bowl, add water until batter is thin. It will be much thinner than pancake batter. After you have cut your cauliflower into bite-size pieces, coat them generously with batter. Test oil with a small drip of batter. Oil is ready when batter floats immediately to top and fries. If it sinks, oil is not hot enough to fry properly. 



Step 4: When oil is hot enough, add a small amount of the battered cauliflower. Do NOT overload oil, this will cause cauliflower to mush and stick together. Maintain safety and carefully remove from oil once they are golden brown on all sides. 


Step 5: Place all the fritters together, and in another pot, add about 3 tablespoons of oil and allow to get hot. Once hot, add your slices of the 1/2 red onions, 1 inch ginger diced finely, and 3 cloves of garlic chopped. Sautee until fragrant. 



Step 6: Once your onions, garlic, and ginger are cooked, add about 1/2 cup of French’s Ketchup and sautee until the oil starts to separate. Add about 1/4 cup of soy sauce and 1 tablespoon of Sriracha and cook until incorporated. 


Step 7: Gently toss your cauliflower fritters into the sauce and fold just as gently until coated. Serve hot!



How will French’s Ketchup add to YOUR Big Game table?


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